Avocado Salsa Salad

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
Servings 12
Author Julie Menghini


  • 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


  •  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.


Serving: 12g | Calories: 58kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg
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.
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