Honey-Lime Black Bean and Corn Salsa with Avocado
A lively, colorful salsa mixing black beans, sweet corn, creamy avocado, and a tangy honey-lime dressing — perfect for dipping or as a topping at outdoor gatherings. This mexican-inspired snacks (vegan, gluten free) ready in about 15 minutes blends (15 oz), drained and rinsed black beans, fresh or frozen, thawed corn kernels, medium, diced ripe avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup fresh or frozen, thawed corn kernels
- 1 medium, diced ripe avocado
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup chopped cilantro
- 3 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: In a large bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until the dressing is emulsified.
- Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro to the bowl. Toss gently to combine with the dressing.
- Step 3: Carefully fold in 1 diced medium ripe avocado to the salsa, preserving the avocado’s shape. Chill the salsa for 30 minutes to allow flavors to meld before serving with chips or as a side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Lime Black Bean and Corn Salsa with Avocado take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Honey-Lime Black Bean and Corn Salsa with Avocado?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Honey-Lime Black Bean and Corn Salsa with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Lime Black Bean and Corn Salsa with Avocado for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Lime Black Bean and Corn Salsa with Avocado vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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