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Black Bean & Corn Salsa for Cinco de Mayo

Black Bean Corn Salsa

  • Author: by Deanna Segrave-Daly, RD


Salsa made with black beans, corn, avocado, tomatoes and cilantro – perfect for Cinco de Mayo or anytime you need a dip for tortilla chips.


  • 1 (15 ounces) can (or 1 3/4 cup) black beans, rinsed and drained
  • 1 (15 ounce) can corn, rinsed and drained
  • 1 cup diced plum tomatoes
  • 1 cup diced avocado
  • 1/2 cup chopped scallions
  • 1/2 cup fresh cilantro, chopped


  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1 teaspoon ground cumin
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon of salt


  1. In a medium bowl, toss together black beans, corn, tomatoes, avocado, scallions and cilantro.
  2. In a separate bowl, whisk together olive oil, garlic, cumin, lime juice and salt.
  3. Drizzle dressing over salad, then toss again.
  4. Serve with tortilla chips or as a side for chicken, shrimp or fish.