This vibrant, no-cook salsa is all about texture and brightness — hearty black beans, sweet corn, and crisp red bell pepper folded together with red onion, minced jalapeño, and a generous handful of fresh cilantro. A drizzle of olive oil and a hit of fresh lime juice wake everything up, while a touch of ground cumin adds warmth without weighing it down. Fold in diced avocado for a creamy contrast against all that crunch, then let the bowl sit for fifteen minutes so the flavors have time to meld. It's endlessly versatile, scooped up with chips, piled onto tacos, or spooned over grilled chicken or fish. Naturally gluten free and easy to portion out ahead of time, it's a great make-ahead option for anyone watching their sodium and wanting big flavor without relying on the shaker.
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Drain and rinse the black beans in a fine-mesh strainer under cold running water until the water runs clear, then shake off the excess moisture.
Add the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro to a large mixing bowl.
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