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Avocado Salsa Salad

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.

Roasted corn

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.

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Keyword: Avocado Salad, Avocado Salsa Salad
Servings: 12

Ingredients
  

  • 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!
Recipe Rating




Fruit Salsa with Cinnamon Sugar Tortilla Chips | HostessAtHeart

Tuesday 22nd of July 2014

[…] made my Avocado Salsa Salad into an appetizer by adding finely diced jalapeno and serving it with a bowl of tortilla […]

celebratingsunshine24

Tuesday 3rd of June 2014

I love, love , love this recipe! It is perfect for summer. Besides, it looks so colorful and happy! :-) I am going to try it tomorrow.

HostessAtHeart

Tuesday 3rd of June 2014

I can't wait to see what you think! Mine lasted for 3 days by pressing the plastic wrap down directly on the salad

Nance

Tuesday 3rd of June 2014

I just looked it up-- 2/3 c. thinly sliced green onions instead of regular onions (or sometimes I use 1/3 cup chopped chives from the garden instead.) The dressing is juice from 1/2 a lime, 2 Tbsp. red wine vinegar, 1 1/2 tsp. srirracha (or your favorite hot sauce,) 1 1/2 tsp. olive oil, 1 clove garlic, finely minced, S/P to taste. This is the version from St. Louis, Missouri. :)

HostessAtHeart

Tuesday 3rd of June 2014

I like your idea of using green onions. The others have been so hot that I don't like using them. I will use shallots once in a while too. Thanks for your dressing idea! It's so versatile and good for you!!

Nance

Tuesday 3rd of June 2014

YUM!!!!! I make something very similar to use with pita or tortilla chips called Cowboy Caviar. It's also suggested to serve it on a bed of fresh salad greens. I'm thinking you just decided what our dinner will be tonight!! :)