Black bean, avocado and sweetcorn salsa

    (409)
    25 min

    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.


    342 people made this

    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 

    1. 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:
    (409)

    Reviews in English (298)

    by
    399

    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)

    by
    187

    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)

    by
    175

    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)

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