No-Bake Black Bean and Corn Salsa Cups with Avocado Cream

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Individual handheld black bean and corn salsa cups topped with a smooth avocado cream, perfect for easy sharing at outdoor gatherings. This Mexican-inspired recipe (vegetarian, gluten free), ready in about 15 minutes, turns black beans, corn kernels, red bell pepper into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 cup canned, rinsed and drained black beans
• 1 cup fresh or frozen, thawed corn kernels
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tbsp chopped cilantro
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium ripe avocado
• 1/4 cup Greek yogurt
• 12 large sturdy chips for cups tortilla chips

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 cup rinsed black beans, 1 cup corn kernels, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro.
2. Step 2: Add 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to the bean mixture. Stir gently until well combined and refrigerate while preparing avocado cream.
3. Step 3: In a separate bowl, mash 1 medium ripe avocado with 1/4 cup Greek yogurt until smooth and creamy.
4. Step 4: Carefully shape 12 large sturdy tortilla chips into small cups by gently pressing into a muffin tin or using your fingers.
5. Step 5: Fill each chip cup with the black bean and corn salsa mixture, then top with a dollop of the avocado cream just before serving to keep chips crisp.