Roasted Corn, Black Bean and Avocado Salsa

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 57.9
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 177.4 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted Corn, Black Bean and Avocado Salsa calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is great by itself, as a side or with chips. This is great by itself, as a side or with chips.
Number of Servings: 12


    1 Avocado diced
    2 ears of corn (preferrably roasted) may use can
    1/2 to 1 diced red bell pepper (other color if you prefer)
    1 diced roma, or other small tomato
    1/2 to 1 jalapeno (seeds and membrane removed) diced
    1 cup low-salt black beans
    2 Tbsp. minced (or diced) onion
    1/4 to 1/2 fresh lime juice
    1/2 tsp. cumin
    1/2 tsp. salt or to taste
    1/2 tsp. garlic powder


This dish is best made with roasted corn on the cob, then slice off kernels and allowed to cool. Dice all ingredients. Drain off black beans and place in bowl. Then add corn, tomatoes, peppers, onion and toss to mix. Gently add avocado and spices and mix to combine.

This recipe can be suited to taste so feel free to add other fresh ingredients or spices. Best if chilled for an hour so that flavors combine. May serve atop chicken or as a side dish. Also great with baked tortilla chips or slices of Jicama.

Number of Servings: 12

Recipe submitted by SparkPeople user SKISINCO.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.