Black Bean and Corn Salsa

1 12oz can black beans – drained and rinsed

1 can corn – drained

1 can Rotel, Tomatoes and Green Chilies, or Diced tomatoes

⅕ bunch cilantro – chopped

2 limes – halved and juiced 

1 shallot – finely chopped

1 jalapeño – deseeded and minced 

1 t salt to taste (not included)

1 clove garlic, minced

1 avocado


  1. Drain and rinse beans.
  2. Drain corn, let sit to drain thoroughly.
  3. If using Rotel/tomatoes and green chilies open and drain a bit. If using diced tomatoes canned, drain thoroughly.
  4. Firmly roll limes across a cutting board to make the next step easier.
  5. Cut lime lengthwise and juice over a small bowl, making sure to remove seeds. Add to a medium size mixing bowl.
  6. Cut avocado in half lengthwise. Scoop out halves onto the cutting board, dice and add to the bowl. 
  7. Peel and mince garlic, add to bowl
  8. Peel and finely dice shallot, add to bowl
  9. Chop cilantro, set a pinch aside and add the rest to the bowl
  10. Cut jalapeño lengthwise, remove seeds and white membrane. Finely dice and add to the bowl. Rinse cutting board and knife, then wash hands to prevent a spicy eye. 
  11.  Add drained ingredients and salt, and fold in carefully to avoid mashing the avocado. Garnish with remaining pinch of cilantro. Best served chilled. Store airtight in the refrigerator for up to 5 days. Avocado will change color over time. It is prettiest the first day.

Serve with tortilla chips


  • Most recipes call for half a red onion but we opted for shallots because of their milder flavor and more practical size. 
  • White corn could be used in this recipe for its sweetness but any variety works just as well
  • Optional: diced bell pepper, diced fresh mango, cotija cheese, pinto beans

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