Make this fresh, easy avocado salsa with avocados, tomatoes, corn, beans, and a tasty dressing. The perfect salsa for practically everything!
When summertime comes around, you can’t beat the flavor of fresh salsa made with healthy ingredients. This Avocado Salsa Recipe fits the bill perfectly. It’s not TOO fancy, but just fancy enough to be exciting for all your summer pot lucks and picnics!
What is the difference between avocado salsa and guacamole?
Avocado salsa can take several forms. Some people make it ultra-smooth, like a sauce or dressing. Others make it chunky with a more pico-de-gallo texture where each element is separate (like the pieces of avocado, tomato, corn, and beans). My recipe is of the chunky variety.
Guacamole consists of mashed up avocados. Some people like to add tomatoes or onions for a little extra texture. But the base of the guacamole is composed of creamy, mashed avocados.
Ingredients for Avocado Salsa
My Avocado Salsa is easy to make and uses readily available ingredients. You ready? Here they are!
- Roma tomatoes
- Red onion
- canned corn
- canned black beans
- red wine vinegar
- olive oil
How to Make Avocado Salsa
All you need to do is chop up the avocados, tomatoes, cilantro and red onion and add them to the drained corn and beans.
Then just mix up the red wine vinegar, olive oil, garlic, salt, and cumin and pour it into the salsa. Stir gently, and serve immediately!
How to Cut an Avocado
There is an easy way to cut your avocado into chunks while it’s still in the peel.
First, slice the avocado in half and remove the pit. (I do this either by scooping it out with a spoon or nestling the blade of my knife in the pit and then twisting the knife).
Then just slice the avocado lengthwise, and then crosswise in the peel.
Slide a spoon under the flesh and scoop it out. Easy peasy!
How long does avocado salsa last in the fridge?
This salsa will keep in the fridge for a day. If you keep it any longer, things start to get mushy. This is something you want to make on the day you plan to serve it.
Can you freeze avocado salsa?
No! If you freeze this salsa, it will turn to mealy mush when you thaw it.
What goes well with avocado salsa?
Or just eat it with a spoon.
- 2 ripe avocados
- 3 Roma tomatoes
- 1/2 cup chopped red onion
- cilantro (to taste)
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 cloves chopped garlic
- 1/2 teaspoon salt
- 1 teaspoon cumin
- Slice the avocados in half. Remove the pit and then slice and remove the flesh. Place in a medium-sized mixing bowl.
- Chop the Roma tomatoes, discarding seeds and juice as desired. Add the tomatoes to the avocados.
- Add the chopped red onion.
- Chop up as much cilantro as you like and toss it into the bowl.
- Add the drained corn and black beans.
- In a separate container or jar, mix the red wine vinegar, olive oil, chopped garlic, salt, and cumin. Stir or shake. Then pour over the top of the salsa and mix.
- Serve immediately or refrigerate until ready to serve.
Best eaten fresh. Don't store for longer than two days in the refrigerator.