Corn, Bean, & Avocado Salsa

Corn, Bean, & Avocado Salsa

We had quite the April Fools trick pulled on us here in MN, a fresh 6+ inches of snow. Happy Spring ya’ll!! Even though Winter is never ending this year, warm weather has to be coming sooner or later. And one of the things I’m most excited for? Spending time outside with friends, a drink in hand, and munching on some party friendly, snacks. Like this salsa. Once all the ingredients are chopped up, just a quick mix and you’re good to go. It’s great to make ahead of time, because the salsa just gets better after the flavors have a chance to meld. A cross between a pico de gallo and cowboy caviar, this salsa has all of the best ingredients for your Mexican craving. Whip up a batch ahead of time to serve at your next party.

This salsa is like the wonderful marriage of pico de gallo and cowboy caviar. It’s an everything, but the kitchen sink kind of salsa. And the best part about that is it makes it very customizable. Don’t like raw onions? Leave them out. Can’t get enough avocado? Add more! This recipe makes a big bowl of salsa, perfect to serve to guests with tortilla chips. Or it would also be great with a taco bar or even alongside some protein for a complete meal. The proportions I use put this in the mild-medium range of spiciness, a good crowd pleasing level of spice. But, feel free to add more jalapeno or cayenne to kick things up a notch!

A cross between a pico de gallo and cowboy caviar, this salsa has all of the best ingredients for your Mexican craving. Whip up a batch ahead of time to serve at your next party.

When buying the ingredients for this, you might as well pick up some tequila and margarita mix because I mean…
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Corn, Bean, & Avocado Salsa


  • Prep Time: 10 minutes
  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Description

A cross between a pico de gallo and cowboy caviar, this salsa has all of the best ingredients for your Mexican craving. Whip up a batch ahead of time to serve at your next party.


Scale

Ingredients

  • 2 cups corn kernels (I like kernels cut off of grilled ears of corn, but thawed frozen or canned is just fine)
  • 1 14.5oz can black beans (drained and rinsed)
  • 2 avocados (diced)
  • 1 1/2 cups diced, seeded, tomatoes
  • 1/3 cups chopped cilantro
  • 1 cup minced red onion
  • 2 minced jalapeƱos (seeded and white parts discarded)
  • 1 whole lime (zested and juiced)
  • 1 tablespoon olive oil
  • pinch salt (to taste)
  • pinch ground cayenne pepper ( optional, to taste)

Instructions

  1. Add all ingredients to a bowl and fold together. Adjust salt and cayenne pepper, if using, to taste. Cover and refrigerate for at least 1 hour or up to 1 day before serving.

Notes

Removing the seeds and whites from the jalapeƱo keeps the spice level in check, feel free to keep some of the seeds in if you want a hotter salsa.

  • Category: Sides, Snack
  • Cuisine: Mexican



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