Avocado Salsa Salad

Avocado Corn Salsa served as a chip dip appetizer with tortilla chips on the side. Hostess At Heart

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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

Total Time 20

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

2 avocados diced
3 roma tomatoes seeded and diced
12 oz fire-roasted corn *frozen
15 oz black beans canned (drained and rinsed)
1 fresh lime juiced
½ red onion finely chopped
1 jalapeno seeded and finely diced
1 tsp cumin
¼ tsp ground chili pepper more if desired
½ tsp kosher salt
½ cup fresh cilantro, chopped

Instructions

Optionally, I will combine the diced onion with the lime juice in a separate bowl before mixing it with the other ingredients. Doing this will take out the intense heat from the onion making it milder.
Add the diced tomato, corn, black beans, jalapeno, and the onion with the lime juice. Stir and add the seasonings, salt, cumin, and chili powder.
Fold in the cilantro and the avocado. Serve.

Notes

Fire-roasted corn comes frozen in a 12-ounce bag or in a 14.75-ounce can, which you want to drain and use the entire amount.

Refrigerate for up to 4 days if made without the avocados. If making it ahead, add the avocados right before serving.

Nutrition

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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