Corn Avocado Salsa

Corn Avocado Salsa


Try this quick and easy corn avocado salsa recipe. This delicious appetizer recipe is very healthy, and includes black beans.


Corn Avocado Salsa

Sarah J.
Course Appetizer, Condiment, Snack
Cuisine American, Southwestern


  • 16 oz package frozen white corn thawed
  • 15.5 oz can black beans rinsed and drained
  • 2.25 oz can sliced black olives drained
  • 4 large avocados peeled, pitted and diced
  • 2 Roma tomatoes chopped
  • 4 garlic cloves minced
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1/3 c olive oil
  • 1/3 c fresh chopped cilantro
  • 1/4 c lime juice
  • 3 T cider vinegar
  • 1/4 t salt
  • 1/8 t black pepper


  • Combine corn, olives, red bell pepper, onion, black beans, and tomatoes in a large serving bowl.
  • Combine garlic, olive oil, lime juice, cider vinegar, cilantro, and salt & pepper in a separate bowl; mix well.
  • Toss with corn mixture.
  • Cover and refrigerate for 8 – 10 hours.
  • Mix in avocados then serve.


Recipe submitted by Sarah J. via Rancho Cucamonga, CA.
Keyword corn avocado salsa