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Introduction
This modern twist on traditional Mexican salsa emerged from the fusion of classic pico de gallo with the hearty addition of black beans and corn, ingredients deeply rooted in ancient Mesoamerican cuisine. While traditional salsas date back to the Aztecs, this protein-enriched version gained popularity in the 1980s as Americans began embracing healthier alternatives to traditional dips. The addition of avocado not only pays homage to Mexico's native fruit but also transforms this versatile dish into a complete nutritional powerhouse. Today, it's a staple at health-conscious gatherings and has become a beloved fixture at summer barbecues and poolside parties across North America.
Ingredients
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups fresh or frozen corn kernels, thawed if frozen
• 2 medium ripe avocados, diced into 1/2-inch cubes
• 1 medium red onion, finely diced
• 2 medium Roma tomatoes, seeded and diced
• 1 cup fresh cilantro leaves, roughly chopped
• 2 medium limes, juiced (about 1/4 cup juice)
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Step 1:
Drain and rinse black beans in a colander until water runs clear
Step 2:
If using frozen corn, ensure it's fully thawed and drained of excess moisture
Step 3:
In a large mixing bowl, combine drained black beans and corn kernels
Step 4:
Add finely diced red onion, seeded and diced tomatoes, and minced garlic to the bowl
Step 5:
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper
Step 6:
Pour dressing over the vegetable mixture and gently toss to combine
Step 7:
Fold in chopped cilantro and diced jalapeño
Step 8:
Just before serving, gently fold in diced avocado to prevent browning
Q: Can I make this ahead of time?
A: Yes, prepare all ingredients except avocado up to 24 hours ahead. Add avocado just before serving
Q: How can I prevent the avocado from browning?
A: Toss avocado in lime juice and add just before serving. If storing, press plastic wrap directly onto surface
Q: Is this recipe spicy?
A: It's mild-medium spicy. Adjust heat by modifying amount of jalapeño or removing seeds
• For best results, choose avocados that yield slightly to gentle pressure.
• Fresh corn can be substituted with frozen corn (thawed).
• To make it spicier, leave jalapeño seeds in or add a second pepper.
• For a milder version, substitute the jalapeño with a poblano pepper.
• Recipe is naturally gluten-free, vegan, and dairy-free.
• Store lime juice separately and add just before serving to prevent browning.
• Can be made up to 24 hours in advance (add avocado just before serving).
Serve immediately with tortilla chips, as a side dish, or as a topping for tacos and burritos
Store without avocado in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving
Prepare all ingredients before mixing to ensure even distribution. Add avocado last to prevent browning
- Toast cumin in a dry pan before adding to enhance flavor
- Dice vegetables uniformly for better presentation and eating experience
- Toss avocado in lime juice before adding to prevent browning
For a tropical twist, add diced mango or pineapple. For a protein boost, add quinoa or diced grilled chicken
Serve with Mexican beer, crisp white wine, or freshly made margaritas. Pairs well with grilled meats or fish
Best made in summer when corn and tomatoes are in season, but enjoyable year-round
Contains avocado. May contain traces of sulfites from lime juice. Free from common allergens including dairy, eggs, nuts, soy, wheat, and shellfish
