The Only Salsa Recipe You’ll Ever Need!
Looking for a dip that’s more than just a dip? This isn’t your average salsa. It’s a vibrant, chunky, and incredibly satisfying mix of hearty black beans, sweet corn, and creamy avocado, all tossed in a zesty lime dressing. Inspired by the fresh, bold flavors of Mexico, this salsa is practically a meal in itself! It’s packed with plant-based protein and fiber, making it the perfect healthy and delicious addition to any gathering, taco night, or as a topping for your favorite grain bowl.
Ingredients
ā¢ Makes 3 1/2 cups / 875 mL
ā¢ 2 cups / 500 mL cooked or canned black beans, drained and rinsed
ā¢ 1 cup / 250 mL diced tomato
ā¢ 1 cup / 250 mL corn kernels, fresh, frozen, or canned
ā¢ 1/4 cup / 60 mL chopped green onion
ā¢ 2 tablespoons / 30 mL fresh lime juice
ā¢ 2 tablespoons / 30 mL chopped fresh cilantro
ā¢ 1 teaspoon / 5 mL ground cumin
ā¢ 1/4 teaspoon / 1 mL salt, or to taste
ā¢ 1/2 fresh jalapeƱo or serrano chili, finely minced (optional)
ā¢ 1 clove garlic, minced
ā¢ 1 ripe avocado, diced
Instructions
1. In a medium bowl, combine the black beans, diced tomato, corn, green onion, lime juice, cilantro, ground cumin, salt, minced chili, and garlic. Stir well to combine all the flavors.
2. Just before serving, gently fold in the diced avocado. Be careful not to mash it.
3. Transfer to a serving bowl and enjoy immediately with tortilla chips, as a side dish, or a topping for tacos.
Nutritional Information
ā¢ Per 1 cup / 250 mL serving
ā¢ Calories: 142
ā¢ Protein: 6 g
ā¢ Fat: 5 g
ā¢ Carbohydrates: 21 g
ā¢ Dietary Fibre: 7 g
ā¢ Potassium: 501 mg
ā¢ Vitamin C: 17 mg
Pro Tips
ā¢ for the Perfect Salsa
ā¢ Add the avocado just before serving to prevent it from browning and turning mushy.
ā¢ For the best flavor, let the salsa base (everything except the avocado) marinate in the fridge for at least 30 minutes before serving.
ā¢ You can prepare the salsa base up to a day in advance. Store it in an airtight container in the refrigerator and just add the fresh avocado when you’re ready to eat.
ā¢ For extra crunch and color, add 1/2 cup of finely diced red bell pepper or red onion.
FAQ
Q: How can I add more plant-based protein to this salsa
A: To boost the protein content further, you can add 1 cup of cooked quinoa or chickpeas. Both options blend beautifully with the existing flavors and make the salsa even more satisfying as a vegetarian meal.
Q: Can I make this salsa ahead of time for meal prep
A: Yes, this salsa is perfect for meal prep. Simply combine all the ingredients EXCEPT for the avocado. Store this base mixture in an airtight container in the refrigerator for up to 2 days. Gently fold in the fresh, diced avocado just before you’re ready to serve.
Q: What are some good substitutions for the black beans
A: If you don’t have black beans, you can easily substitute them with pinto beans, chickpeas (garbanzo beans), or even edamame for a different texture and flavor profile. Ensure they are cooked, drained, and rinsed well.
Q: Is this black bean and corn salsa recipe vegan
A: Absolutely! All the ingredients in this recipe are 100% plant-based, making it a naturally vegan and dairy-free dish that everyone can enjoy.
