Corn, Avocado, and Black Bean Salsa

3 Reviews
ADD YOUR REVIEW
Prep Time
15 Mins
Yield
Makes 4 2/3 cups (serving size: 1/3 cup)
August 2007
RECIPE BY Southern Living

Serve with baked pita or tortilla chips, or top a grilled chicken sandwich or burger. Prepare salsa up to four hours ahead.

Ingredients

  • 2 medium-size ripe avocados, cubed
  • 1 (15.5-oz.) can black beans, rinsed and drained
  • 1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
  • 1 fresh jalapeño pepper, seeded and diced
  • 1/3 cup chopped red onion
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper

Nutritional Information

  • Calories 78
  • Caloriesfromfat 0.0%
  • Fat 4.6g
  • Satfat 0.7g
  • Monofat 2.8g
  • Polyfat 0.6g
  • Protein 1.9g
  • Carbohydrate 9.1g
  • Fiber 3.2g
  • Cholesterol 0.0mg
  • Iron 0.7mg
  • Sodium 154mg
  • Calcium 12mg

How to Make It

Gently stir together all ingredients in a large bowl.

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Ratings & Reviews

ReviewSL's Review

MusicBox
March 04, 2012
Family favorite! Great way to use the abundance of corn during the summer months. We love this for a quick appetizer.

MusicBox's Review

ReviewSL
August 13, 2010
Wow! What a wonderful, easy, delicious recipe!

JillHP's Review

JillHP
June 20, 2010
This was a big hit! The simplicity really lets the ingredients shine. The avocado made the salsa have a creamy texture, while the lime juice brought a bright, fresh flavor and the spices gave a little kick.
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