Black beans and sweet corn are the heart of this fresh, no-cook salsa, tossed with crisp red bell pepper, red onion, and a good handful of cilantro for color and crunch in every scoop. A bright squeeze of fresh lime juice and a drizzle of olive oil bring everything together, while cumin, salt, and black pepper round out the flavor with just the right amount of warmth. Minced jalapeño adds a little kick, and folding in diced avocado at the end gives the whole bowl a creamy finish without any mashing required. It only needs fifteen minutes to rest before the flavors settle in, making it an easy, make-ahead option for parties, taco night, or topping a bowl of greens. Since everything here comes from the produce aisle and the pantry shelf, it's a naturally easy fit for a vegetarian spread. Serve it with chips, spoon it over grilled veggies, or eat it straight from the bowl — it holds up well either way.
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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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