Fiesta Corn & Avocado Salsa Recipe


1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
1 and 1/2 cups black beans
1/2 small red onion, diced
1 cup diced tomato
1 avocado, chopped (I like larger chunks)
1/4 cup chopped cilantro
2 Tablespoons olive oil
juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeno pepper, seeded and chopped

  1. Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
  2. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

Recipe Notes:
This recipe is so forgiving! Feel free to sub ingredients and spices in and out according to your tastes. Sometimes I add diced mango for a fruity, refreshing twist.

Original recipe visit: Fiesta Corn & Avocado Salsa @

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