Grilled Avocados Stuffed with Corn & Black Bean Salsa

Grilled avocados are stuffed with a light and fresh mixture of corn, black beans, and tomatoes in this elegant yet simple appetizer, side dish, or vegan entrée.

Course Appetizer, Lunch, Side Dish
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 161 kcal
Author Jessica Levinson


Corn and Black Bean Salsa (makes 1½ cups)

  • 1/2 cup fresh or thawed frozen corn
  • 1/2 cup no-salt added black beans, drained and rinsed
  • 1/2 cup freshly diced tomatoes
  • 3 tablespoons diced red onion
  • 2 teaspoons minced jalapeno pepper
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon Kosher salt

Grilled Avocados

  • 2 medium to large avocados, halved and pits removed
  • 1 teaspoon olive oil
  • Kosher salt


  1. Combine all salsa ingredients in a medium bowl. Let sit at room temperature for about 30 minutes for flavors to meld together.

  2. Heat grill to 400 degrees F. Brush avocado halves with olive oil and sprinkle with salt.

  3. When grill is hot, place avocado halves cut side down on the grill, cover, and cook two to three minutes until nice grill marks form.

  4. Fill avocados with corn and black bean salsa.

Recipe Notes

The nutrition facts are based on 1/2 avocado with 3 tablespoons salsa. The amount of salsa that fits in the avocado will vary based on the size of the avocado. There will most likely be salsa remaining after you fill the avocados.