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avocado corn salsa mixed
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5 from 2 votes

Avocado Corn Salsa

Chopped Avocado Corn Salsa is the perfect summer salsa to enjoy at home or for events. It's healthy, inexpensive, and a crowd-pleaser.
Prep Time10 minutes
Total Time10 minutes
Course: sides
Cuisine: Mexican
Servings: 8 servings
Calories: 161kcal
Author: Sarah Baumeister

Ingredients

  • 1 pint grape tomatoes halved
  • 1 cup corn frozen or canned
  • 1 jalapeno finely diced
  • 2 green onions sliced
  • 1 red bell pepper diced
  • 1 15 oz. can black beans rinsed
  • 2 avocados cubed
  • ½ tsp. salt
  • 1 tsp. cumin
  • 1 lime juiced

Instructions

  • In a large mixing bowl, add tomatoes, corn, jalapeno, green onions, red bell pepper, and black beans. Stir to combine.
  • Add in salt, cumin and lime juice, and stir to coat vegetables.
  • Add diced avocado immediately before serving and stir.
  • Place in an airtight container in the refrigerator for up to 2 days.

Notes

  • Make sure that the black beans are very well rinsed and drained. If not, your salsa will be mushy and cloudy.
  • Chopping up everything in small, fairly consistently sized pieces is key. The only thing you will likely want smaller than the rest is the jalapeno.

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 356mg | Fiber: 8g | Sugar: 3g