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Tomato, Avocado, & Corn Salsa Recipe

Easy Salsa Recipe that can be made with fresh veggies or canned.
Prep Time15 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 12 servings
Calories: 214kcal
Author: Rachel

Equipment

  • Miamolo Porcelain Serving Bowl Set for Appetizer Serving Dishes Set with 2 Compartment, Chip and Dip Taco Rack Display Salad Bar Serving Set, Gold Stand
  • HiramWare Stainless Steel Colander With Handle and Legs, Large Metal Green Strainer for Pasta, Spaghetti, Berry, Veggies, Fruits, Noodles, Salads, 5-quart 10.5” Kitchen Mesh Colander, Dishwasher Safe

Ingredients

  • 2 - Cans Shoe peg Corn or 3 Ears of Fresh Corn Cooked
  • 1 - Can Diced Tomatoes or 2 Fresh diced tomatoes
  • 2-3 Ripe Avocados diced
  • 1 can black beans rinsed and drained
  • 1 red onion diced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced garlic
  • 4-8 drops of hot sauce to taste
  • 1 tablespoon ground cumin
  • 1- tsp. chili powder
  • 4 tsp. dried oregano
  • 1/2 cup lime juice
  • Salt to taste

Instructions

  • Mix all ingredients in a large mixing bowl
  • Cover and refrigerate until ready to serve
  • Serve with corn chips

Notes

You can add additional ingredients if desired.
Jalapeno Peppers
Red Peppers
Water Chestnuts
Etc.