Amy Brisbois

Black Bean Corn Avocado Salsa

A super healthy and tasty dip made with black beans, corn, avocados, green onions, fresh cilantro, and a lime dressing. It’s a crowd pleasing appetizer, and it’s vegan!

Black Bean Corn Avocado Salsa Amy Brisbois
  • 10-15 minutes
  • 2 Servings
  • 100 cals


  • 16 ounces can black beans, drained and rinsed
  • 16 ounces can corn, strained
  • 1 tomato, finely chopped
  • 1 avocado, diced
  • 1 bunch green onions, sliced
  • 1 bunch fresh cilantro, finely chopped
  • 1/2 cup olive oil (light for milder flavor)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5-8 dashes Frank's red hot sauce


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Amy Brisbois

Cooking is my passion, and I’ve been cooking for over 25 years for my large family. With seven children I’ve spent countless hours in the kitchen. A huge part of my life has been meal planning, grocery shopping, and trying new recipes. Most of my meals use fresh and organic ingredients. I have a variety of great recipes to share in several categories. My goal is to demonstrate how to make healthy and delicious recipes that you’ll enjoy making, and love eating.

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