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Black Bean Avocado Salsa with Corn

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 ear corn, shucked

2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn

1 cup quartered cherry tomatoes

2 ripe but firm avocadoes, pitted and diced

One 15.5-ounce can black beans, drained

1/2 medium red onion, diced

1 teaspoon agave syrup

1/2 teaspoon ground cumin

1/4 teaspoon minced garlic

Juice of 1 to 2 limes

1 serrano chile, seeded and finely diced

Pinch cayenne pepper

Kosher salt and freshly ground black pepper

3 tablespoons chopped fresh cilantro

3 scallions, finely chopped


  1. Preheat the grill over medium-high heat.
  2. Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
  3. Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
  4. Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.