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

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Individual handheld black bean and corn salsa cups topped with a smooth avocado cream, perfect for easy sharing at outdoor gatherings. This mexican-inspired snacks (vegetarian, gluten free) ready in about 15 minutes blends canned, rinsed and drained black beans, fresh or frozen, thawed corn kernels, finely diced red bell pepper 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 150 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.

Prep: 15 min Serves 6 Mexican cuisine 150 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Black Bean and Corn Salsa Cups with Avocado Cream 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 No-Bake Black Bean and Corn Salsa Cups with Avocado Cream?

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

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

Yes — this recipe is tagged vegetarian, 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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