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mexican corn and black bean avocado salsa

(6 ratings)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

I love this Salsa. It is really tasty on Tortilla chips,and goes well on top of salads. This is my version of the Mexican dish. Enjoy

(6 ratings)
yield 10 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For mexican corn and black bean avocado salsa

  • 1 can
    15 ounce can of sweet corn. drained and rinsed
  • 1 can
    15 ounce can of black beans drained and rinsed well
  • 1 can
    14-15 ounce of diced tomatoes with green chili's
  • 1
    soft avocado peeled and chopped
  • 1 pt
    grape tomatoes each chopped in 4's
  • 1/2
    finely chopped red onion
  • 2 tsp
    honey
  • 1/8 -1/4 tsp
    cayenne red pepper
  • 3 Tbsp
    lime juice divided
  • 1/2 tsp
    salt
  • 2 tsp
    olive oil
  • 3 Tbsp
    chopped fresh cilantro

How To Make mexican corn and black bean avocado salsa

  • 1
    Rinse the black beans and corn. Strain them,and add to a medium bowl. Add the canned diced tomatoes with juice. Stir to combine.
  • 2
    Add the chopped Cilantro,and chopped onion, lime juice,honey Cayenne pepper,salt,and olive oil. Stir to combine all.
  • 3
    Peel and chop Avocado. Toss Avocado with 1 tablespoon of Lime juice. Chop Grape tomatoes. Add both to bowl with corn mixture. Stir to combine all,and refrigerate. Serve with Tortilla chips,or top salads with it.
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