Black bean, avocado and sweetcorn salsa
A summer salsa that's full of vibrant colours. Sweetcorn is tossed with black beans, tomatoes, red peppers and seasonings. Serve as is or with tortilla chips.
Ingredients
Serves: 72
- 2 1/2 (340g) tins sweetcorn, drained
- 2 (400g) tins black beans, drained and rinsed
- 1 (400g) tin chopped tomatoes with basil, drained
- 1 bunch finely chopped coriander
- 5 spring onions, finely sliced
- 1 small red onion, finely chopped
- 1 red pepper, seeded and chopped
- 1 tablespoon finely chopped garlic
- 4 tablespoons lime juice
- 1 avocado, peeled, pitted and diced
- 2 tablespoons olive oil or to taste
Method
Prep:25min ›
Ready in:25min
- Stir the sweetcorn, black beans, tomatoes, coriander, spring onions, red onion, pepper and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
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Reviews & ratings
Average global rating:
(417)
Reviews in English (302)
This is a really good salsa. I made it this past weekend and it was delicious. Things I did differently were : I used Fresh tomatoes not canned. About 2 medium ones that I chopped and took the pulp out of. I also added 2 tablespoons of TACO seasoning mix. This gave it a nice flavor. You can also substitute with cumin if you'd like. I omitted the oil and the avocado. I added about 1/4 cup of chopped jalapeno in. I let it sit over night so the flavors could marinate really well. With the leftovers I made black bean quesadillas the next day adding cheddar cheese to the tortillas. Will make again !! - 06 Aug 2008 (Review from Allrecipes US | Canada)
Very VERY tasty! However, I cut the recipe back by half. ommited the olive oil, added the full quarter cup of lime juice, and used all the cilantro. I also found that using fresh corn right off the corn is WONDERFUL and very cost effective during the summer months. - 15 Jul 2007 (Review from Allrecipes US | Canada)
I love black bean and corn salsa! For this recipe, I used fresh tomato instead of canned, left out the onion (I don't care for them raw) and the avocado (did'nt have one), and I added some cumin. I served it over enchiladas, but could have eaten it with a spoon (and still might, there is some left over). Thanks for the recipe! - 13 Feb 2008 (Review from Allrecipes US | Canada)