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Corn, Bean, & Avocado Salsa

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


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.



  • 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)


  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.


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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