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Photo: Jennifer Davick; Styling: Marian Cooper Cairns Photo by: Photo: Jennifer Davick; Styling: Marian Cooper Cairns

Avocado-Black Bean Salsa

People love this highly flavored, not too spicy dip. To make ahead, combine all ingredients except the avocado. Cover and chill, and then gently stir in the freshly diced avocado just before serving.

Coastal Living MARCH 2011

  • Yield: Makes 4 1/2 cups
  • Prep time: 10 Minutes


  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen whole-kernel corn, thawed, or fresh corn kernels (1 ear)
  • 1 (14.4-ounce) can fire-roasted diced tomatoes, with juice
  • 2 garlic cloves, minced
  • 1/4 cup packed fresh cilantro, chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons avocado oil or light olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced canned chipotles in adobo sauce
  • 1/2 teaspoon salt
  • 2 avocados, diced
  • Tortilla chips


Combine first 10 ingredients, stirring until well blended. Fold in avocado, and serve with tortilla chips.


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Avocado-Black Bean Salsa Recipe