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–+ servings
Salsa made of black beans, corn, cherry tomatoes, avocado and onions with a white handle sticking out.
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Black Bean and Corn Salsa

Fresh and festive this Black Bean and Corn Salsa with tomatoes, onions and avocado is the perfect snack for a party. 
Course Appetizer, Snack
Cuisine Mexican
Keyword Black Bean and Corn Salsa
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 people
Calories 181kcal
Author Jennifer Osterholt

Ingredients

  • 15 ounce can black beans drained and rinsed
  • 15 ounce can yellow and white corn drained
  • 1/2 pint cherry tomatoes quartered
  • 1 avocado chopped
  • 1/2 sweet onion chopped
  • 3/4 cup red wine vinaigrette dressing

Instructions

  • Drain beans and rinse well. Drain corn. Pour into a mixing bowl.
    15 ounce can black beans, 15 ounce can yellow and white corn
  • Quarter tomatoes, chop avocados and onion. Add to mixing bowl.
    1/2 pint cherry tomatoes, 1 avocado, 1/2 sweet onion
  • Pour dressing over vegetables and stir well. Store in the refrigerator.
    3/4 cup red wine vinaigrette dressing

Notes

  • Dip tastes great immediately after being mixed up, but it tastes even better when the veggies have marinated in the dressing for at least an hour. 

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 427mg | Fiber: 6g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg