Avocado Salsa Salad

There are similar recipes for Avocado salsa, but I wanted to make more of a salad which I used as a side dish and not a condiment for tacos or an appetizer. You can definitely do either with this recipe. It is so good, I loved eating it by the forkful! Also, many of the recipes that I have found have oil in them. I am not quite sure why. It isn’t needed.

I had two ears of corn left over from dinner the other night. I wanted to give it that sweet roasted flavor. I don’t know if it’s recommended, but I put it right on the burner of my gas stove over a medium heat. It popped a bit as the moisture was released, but nothing scary happened. You can definitely put it on the grill and get the same results. Once cool, slice the kernels from the cob. Some stores now carry roasted corn in the freezer section.

In a large bowl, add two avocados and one large tomato, diced. Add the juice of 1/2 lime or 1 tablespoon and 3 tablespoons of finely diced onion. Add your roasted corn and 1 can of rinsed black beans. Remove cilantro leaves from their stems and chop 1/2 cup. I use much more than that, because we LOVE cilantro. Also, I know you can use your stems, and they taste fine, but I don’t care for the aesthetics of them in my dish. Salt and pepper to taste. Add 1/4 teaspoon cumin and 1/4 teaspoon of ground ancho pepper. If you don’t have this pepper, you can use cayenne or a couple dashes of hot pepper sauce.

Serve salad immediately or place a piece of plastic wrap directly on the salad, pushing out as much air as possible. I placed another piece over the top of the bowl or you can also a use tight fitting lid. Refrigerate until serving.

Avocado Salsa Salad

Author: Julie Menghini

This Avocado salsa salad is a side dish and not a condiment for tacos or an appetizer. Just grab your fork and dig in.

No ratings yet

Print Recipe CollectSaved! Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Keyword: Avocado Salad, Avocado Salsa Salad

Servings: 12

Ingredients

  

1x2x3x

• 2 Avocados, diced
• 1 large tomato diced
• 2 ears of corn, roasted 
• 1 14 oz can black beans, rinsed and drained 
• 1 tbsp fresh lime
• 1/2 cup fresh cilantro, chopped
• 3 tbsp onion, finely chopped
• 1 tsp cumin
• 1/4 tsp ground ancho pepper
• Salt and pepper

Instructions

 

•  Combine all ingredients. Salt and pepper to taste. * If you do not have ground ancho pepper, ground cayenne or hot pepper sauce may be substituted.
• If not serving immediately, or storing leftovers, press plastic wrap directly on the salad, pushing all air out. Refrigerate until serving.

Nutrition

Serving: 12gCalories: 58kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 4mgPotassium: 197mgFiber: 2gSugar: 1gVitamin A: 192IUVitamin C: 5mgCalcium: 7mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!