Avocado Corn Salsa Salad
Avocado Corn Salsa Salad
Ingredients
For the Salsa
- 2 avocados, large, ripe, diced
- 2 cups corn kernels, fresh or frozen (thawed)
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1/2 cup red onion, finely diced
- 1 jalapeño, small, seeded and minced (optional, for heat)
- 1/2 cup fresh cilantro, chopped
- 1 can black beans, 15 ounces, rinsed and drained (optional, for heartiness)
For the Dressing
- 1/4 cup lime juice, freshly squeezed (from 2-3 limes)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large mixing bowl, combine the diced avocados, corn kernels, halved cherry tomatoes, finely diced red onion, minced jalapeño (if using), chopped fresh cilantro, and rinsed black beans (if using). Gently toss the ingredients together to combine.
⏱️ 10 min
- 2
In a small bowl or jar, whisk together the fresh lime juice, extra virgin olive oil, sea salt, and black pepper until the dressing is well combined and slightly emulsified.
⏱️ 3 min
- 3
Pour the prepared dressing over the salsa mixture in the large bowl. Gently fold all ingredients together until they are evenly coated with the dressing. Taste the salad and adjust the seasoning (salt, pepper, or lime juice) as needed to your preference.
⏱️ 5 min
- 4
For best flavor, cover the bowl and refrigerate the avocado corn salsa for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature as a side dish, a light meal, or a topping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Corn Salsa Salad
Ingredients
For the Salsa
- 2 avocados, large, ripe, diced
- 2 cups corn kernels, fresh or frozen (thawed)
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1/2 cup red onion, finely diced
- 1 jalapeño, small, seeded and minced (optional, for heat)
- 1/2 cup fresh cilantro, chopped
- 1 can black beans, 15 ounces, rinsed and drained (optional, for heartiness)
For the Dressing
- 1/4 cup lime juice, freshly squeezed (from 2-3 limes)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large mixing bowl, combine the diced avocados, corn kernels, halved cherry tomatoes, finely diced red onion, minced jalapeño (if using), chopped fresh cilantro, and rinsed black beans (if using). Gently toss the ingredients together to combine.
⏱️ 10 min - 2
In a small bowl or jar, whisk together the fresh lime juice, extra virgin olive oil, sea salt, and black pepper until the dressing is well combined and slightly emulsified.
⏱️ 3 min - 3
Pour the prepared dressing over the salsa mixture in the large bowl. Gently fold all ingredients together until they are evenly coated with the dressing. Taste the salad and adjust the seasoning (salt, pepper, or lime juice) as needed to your preference.
⏱️ 5 min - 4
For best flavor, cover the bowl and refrigerate the avocado corn salsa for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature as a side dish, a light meal, or a topping.
⏱️ 2 min