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.
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
0minutes 1hour
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
0minutes 1hour
Ingredients
  • 2cups corn kernelsI like kernels cut off of grilled ears of corn, but thawed frozen or canned is just fine
  • 114.5oz can black beansdrained and rinsed
  • 2 avocadosdiced
  • 1 1/2cups diced, seeded, tomatoes
  • 1/3cups chopped cilantro
  • 1cup minced red onion
  • 2 minced jalapeƱosseeded and white parts discarded
  • 1whole limezested and juiced
  • 1tablespoon olive oil
  • pinch saltto 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 jalapeƱo keeps the spice level in check, feel free to keep some of the seeds in if you want a hotter salsa.