Fiesta Corn Avocado Salsa.

Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor! A fiesta in a bowl, if you will.

I brought a little piece of Mexico home with me this week.

I went on a 4 day trip with a bunch of our friends to Riviera Maya last week. It was the perfect mini vacation. Just long enough to get away and feel relaxed, but not too long to break the bank. We all stayed at the Valentin Imperial Maya, a resort where we stayed last year for our friends wedding. (The best all-inclusive resort I have ever visited.) On this trip we got a ton of sun, pool time, beach time, drank plenty of mojitos, maybe a little too many mojitos, ate our weight in guacamole, went on a bike ride, took a zumba class (wow, I am incredibly uncoordinated) and and and! our friends Rich and Alexis got engaged! So much packed into 4 days.

Waking up to reality back home on Monday, with sunburn on my shoulders, wasn’t pretty. I still haven’t finished unpacking, but at least I made a piñata cake, fiesta salsa, and uploaded all my trip photos to Facebook. Priorities.

Alright, let’s turn up the party on my blog. It’s Friday! It’s almost Cinco de Mayo! My sunburn turned to tan! Clearly, a fiesta is in tall order. Grab some fresh avocados, corn, beans, and just about any tortilla chips you can find and dig in.

This is my quintessential salsa. It has absolutely everything from black beans to corn to diced tomatoes, red onion, lime juice, cilantro, and plenty of avocado. For texture lovers, this salsa is a dream come true. There is something different in every single bite which makes it hard (read: IMPOSSIBLE) to stop eating. You’ll never get bored! Good thing is that it’s fresh, healthy, and the recipe makes a monster size bowl of it.

You really won’t stop eating this.

The lime juice gives it incredible zing!

For the corn, you can use fresh or canned. Or use roasted corn for an extra layer of flavor.

The great thing about this recipe is that you can adapt it to what you like/don’t like. Hate onions? No prob, just leave them out. Dislike cilantro (really, you do?), leave it out. Don’t like spice? Don’t add the cayenne or jalapeño. For a fruity twist, add diced mango. Shall I go on? Seriously, the most adaptable recipe. You can’t go wrong.

Everything goes into 1 bowl. Mix it up and you’re done. It’s my new favorite “hardly a recipe” recipe.

Necessary: a margarita and tons of salty tortilla chips. These are my current tortilla chip obsession but someone ate them all so the pictured classic tortilla chips worked. You can even throw this salsa into a salad and use it as a dressing of sorts. OR throw some shredded chicken into it and maybe just eat it all with a fork? I don’t know. Does that even sound good?? This is why I’m a baker.

This chunky, flavor packed salsa needs to be in your future. I guarantee there won’t be any leftovers.

Fiesta Corn & Avocado Salsa

Yield: about 4 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor! A fiesta in a bowl, if you will.

Print Recipe

Ingredients:

• 1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels


• 1 and 1/2 cups canned (cooked) black beans, drained and rinsed


• 1/2 small red onion, diced


• 1 cup diced tomato


• 1 avocado, chopped


• 1/4 cup chopped cilantro


• 2 Tablespoons olive oil


• juice of 1 lime


• 1 clove garlic, minced


• 1 teaspoon salt


• pinch ground pepper


• pinch cayenne pepper


• optional: 1 small jalapeno pepper, seeded and chopped

Directions:

1. Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.


2. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

Recipe Notes:

This recipe is so forgiving! Feel free to sub ingredients and spices in and out according to your tastes. Sometimes I add diced mango for a fruity, refreshing twist.

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