Avocado Black Bean Charred Corn Salsa

Avocado Black Bean Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  1. 4 ears or corn, charred
  2. 1 red bell pepper, diced
  3. 115 oz cans beans, drained and rinsed 
  4. 1/2 red onion, diced
  5. 1/2 green bell pepper, diced
  6. 1 yellow bell pepper, diced
  7. 1 jalepeno seeds removed and diced
  8. 1/2 c cherry tomatoes, diced
  9. 3 T olive oil
  10. Juice of 3 large limes
  11. 1 tsp salt
  12. 3/4 tsp pepper
  13. 1/4 tsp chili powder
  14. 2 large haas avocados, cubed
  15. 1 bunch of cilantro, chopped
  16. Queso Fresco, for serving


  1. Heat Grill or cast iron skillet. Rub each ear of corn with olive oil and season with salt and pepper. Cook corn until nicely charred on all sides.
  2. In a large mixing bowl, combine red onion, bell peppers, black beans, jalepeno, tomatoes, olive oil, lime juice, spices, and stir it up. Add charred corn and toss to combine.
  3. Just before serving, add diced avocado, cilantro, and sprinkle the top with queso fresco.
  4. Enjoy!!
Recipe Card powered byTasty Recipes