Black Bean Corn Salsa with Avocado

Guy Fieri's recipe from Live! with Kelly and Michael

Yield: 4 servings ( Serving Size: 1 cup )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 3 ear(s) corn roasted
  • 2 tablespoon(s) EVOO
  • 1 cup(s) cherry tomatoes quartered
  • 2 whole(s) avocado, ripe but firm pitted and diced
  • 1 can(s) black beans, 15.5oz drained
  • 1/2 whole(s) red onion, medium diced
  • 1 teaspoon(s) agave syrup
  • 1/2 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) garlic minced
  • 2 whole(s) limes juiced
  • 1 whole(s) serrano chili finely diced
  • 1 pinch(s) cayenne pepper
  • 1 pinch(s) Kosher salt and fresh ground pepper to taste
  • 3 tablespoon(s) fresh cilantro chopped
  • 3 whole(s) scallions finely chopped


  1. Preheat grill or oven. Rub shucked corn with olive oil and roast until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.

  2. Add tomatoes, avocados, black beans, and onions to the grilled corn kernels.

  3. Mix together 2TBS EVOO, agave, cumin, garlic, lime juice, serrano, cayenne, salt, and pepper in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.
July 2013

This recipe is a personal recipe added by SSE408 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black Bean Corn Salsa with Avocado Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy