Fiesta Corn & Avocado Salsa Recipe

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1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels

1 and 1/2 cups black beans

1/2 small red onion, diced

1 cup diced tomato

1 avocado, chopped (I like larger chunks)

1/4 cup chopped cilantro

2 Tablespoons olive oil

juice of 1 lime

1 clove garlic, minced

1 teaspoon salt

pinch ground pepper

pinch cayenne pepper

optional: 1 small jalapeno pepper, seeded and chopped


  1. Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
  2. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

Recipe Notes:

This recipe is so forgiving! Feel free to sub ingredients and spices in and out according to your tastes. Sometimes I add diced mango for a fruity, refreshing twist.

Original recipe visit: Fiesta Corn & Avocado Salsa @

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