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…

Print Recipe
Corn, Bean, & Avocado Salsa
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.
Course Sides, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 1 hour
Servings
8 servings
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 jalapeños 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
Course Sides, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 1 hour
Servings
8 servings
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 jalapeños 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.
Recipe Notes

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

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