Mexican Corn and Black Bean Avocado Salsa

Nor A.M


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 votes

20 Min
No-Cook or Other


  • 1 can(s)
    15 ounce can of sweet corn. drained and rinsed
  • 1 can(s)
    15 ounce can of black beans drained and rinsed well
  • 1 can(s)
    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
  • 1/8 -1/4 tsp
    cayenne red pepper
  • 3 Tbsp
    lime juice divided
  • 1/2 tsp
  • 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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About Mexican Corn and Black Bean Avocado Salsa

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