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This beautiful Black Bean and Corn Salsa has been living on my  blog for more than a decade now and has been a family favorite for years. It has accompanied us to countless BBQ’s, Sunday Night Dinners, or any other gathering for that matter. 
I’ve updated it today with new pictures, instructions and a few adjustments to the basic recipe. 
It’s full of fabulous, fresh tasting ingredients…
…and the flavor that is delightful! 
I know many, many of you have made it in the past and love it as much as we do. 
Here’s a little tip for you…
When you are cutting and adding the avocado…
…save the pit and add it to the bowl. It will prevent it from going brown. 

We may as well keep those georgous colors in tact, right?

I hope some of you get a chance to try it!

Black Bean and Corn Salsa

Serves: 10 Prep Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )


  • 2-3 pints grape tomatoes
  • 1 red onion
  • 3-4 bell peppers, any color (I like red and orange best)
  • 2 avocados
  • 1/2 C chopped cilantro
  • 1 C corn (frozen or fresh is best, but canned with do as well)
  • 1 can black beans
  • 1 lime
  • 1 T minced garlic
  • 1/2 (10 oz) bottle Zesty Italian Dressing (I usually buy Kraft light or fat free)
  • 1/2 t cumin
  • salt and pepper to taste


1. Chop up your tomatoes, onion, peppers, avocado and cilantro. Save your avocado pits.
2. Put your veggies, including the avocado pit, into a large bowl. Putting the pit in with the salsa keeps the avocado from turning brown. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, and salt and pepper. Stir the pretty bunch all together...give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.

About Jamie

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  1. This looks so delicious! I can't wait to try it. I'm curious, why do we need to keep the avocado pit in the salsa?

  2. Ember Storrs was one of my favorite high school teachers!! She rocked the math scene at our high school. This recipe looks stellar, like all the others.

  3. How much black beans do we need? The recipe mentions the beans throughout and in pics but not as an ingredient? Thanks.

  4. Anonymous,
    Thanks for catching my mistake and letting me know. You just need one can of black beans. Sorry for any confusion!

  5. Hi!
    I found this recipe through Pinterest and just made it!! I love it!!! I hope you don't mind me sharing it on my Facebook page? I posted the link back to here! Thanks again!! 😀

  6. Hi Jamie! I’ve made this before and it is DELICIOUS!! However, we have since found out that my dear husband is allergic to avocados (SO SAD!!). What would you suggest replacing it with? It would you just omit them without a replacement? Thanks for all your recipes!! My family and I love them!!

    1. Kim,
      Thanks for your kind words. So happy the recipes have been turning out well for your family. You can leave the avocado out. It will still be great.
      Best of luck!