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.

avocado corn salsa in a colorful bowl with chips

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.

Riviera Maya resort

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.

ingredients for corn and avocado salsa in a glass bowl

The lime juice gives it incredible zing!

avocado corn salsa in a glass bowl

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.

avocado corn salsa in a colorful bowl with chips

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.

avocado corn salsa in a colorful bowl with chips

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

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avocado corn salsa in a colorful bowl with chips

Fiesta Corn & Avocado Salsa

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 4 cups
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: Mexican


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


  • 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 jalapeño pepper, seeded and chopped


  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.)


  1. 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.

Keywords: corn avocado salsa

See more appetizers & snacks.

2 images of corn and avocado salsa


Comments are closed.

  1. My sister-in-law made something similar to this for super bowl probably 15 years ago. I have been hooked ever since! I haven’t made it myself, but she switches it up all the time. I should just make it now too. I love it!

  2. Yes very well said. Most adaptable recipe. Me and my husband are on diet these days & everyday I make some or the other variations to change the taste. I add peanuts too to make little crunchy. Great post

  3. Jessie Squires says:

    Officially pinned for use in my Mother’s Day menu by our local lake this weekend! The moms will love all these healthy and fresh ingredients. Yet again, another family gathering with a Sally’s Baking Addiction recipe. Thanks for sharing 🙂

  4. shamit khemka says:

    I’ve been so crazy for make food and am so happy you posted this!
    I’m especially excited .These look awesome/..

  5. This was HEAVEN! We ate it like a “bean salad” with spoons. I’ve tried dozens of avocado/corn/bean/tomato salads, and they’re never “that recipe”. Now I am officially done of my hunt for the perfect one because I found it! Thank you SO much! Just added it to my recipe book, and made it two days in a row! YES!

    1. Madeline, so happy you love this recipe!

  6. This is amazing! Can’t wait until it’s been chilled for an hour. This will be perfect with grilled chicken for dinner, and for lunch tomorrow… I’m gonna have to get more tomatoes.

  7. I absolutely love this stuff! I ate an entire bowl of it once all by my lonesome as the hubby’s not a big fan of it. More for me!! I will NOT be ashamed! 🙂 I usually add cumin to mine for that classic Tex-Mex flavor. Thanks for the avocado addition, Sally. Now that’s a party!! 🙂

    1. Oooooh I need to try adding cumin next time!

  8. adding a little celery salt is the best addition to this recipe. 🙂

  9. Erica Guevara says:

    I made this for my girls’ birthday fiesta…Mainly for the other family members who love Black Beans (I wouldn’t touch them).  My husband is from Venezuela and I thought it’d be a good surprise for him.  YOU HAVE CHANGED ME!  I tried it because I have a rule to try new things and things I don’t normally like….and I LOVED this!  Thank you so much!  I’ve made it several times since and plan to make it a lot more!

  10. This looks DELICIOUS! Thanks for the recipe. I am staying at the Valentim Imperial Maya at the end of September for my 3rd wedding anniversary. You’re photo makes me want to be there right now!!!

    1. Ahhh have so much fun Stephanie! I love it there.

  11. I’ve made this several times and it is amazing. I made it yesterday and barbequed the corn for a nice smokey taste and then mixed it with the other ingredients. I also grilled some beef  sliced it and put it in a taco with the salso. Yum

    1. Sounds perfect.

  12. I am madly in love with this salsa!! I was making quesadillas for my kids and spooned a decent helping of this into the middle before adding more cheese and folding it over. Messy but amazing!!!

    1. Perfect way to eat it!

  13. Have made this several times for friends and it’s always a hit! I usually put in 2-3 avocados. 

  14. I made it but I added shrimp to mine:) it was amazing:) Thank you for posting. Maria

  15. Doneta Gladney says:

    I have a question!!  I want to make this to take on a trip so we will likely eat on it a couple days.  Will the avocados turn brown???  

    1. They will, slightly– I would maybe add them right before serving in this case.

  16. Delicious! This is our new favorite Mexican side dish.  Thank you so much for sharing!  

  17. I am using canned corn and black beans. Do I drain/rinse them before adding?

    1. I would, yes.

  18. How many does this serve?

    1. It makes 4 cups which is like a large 32oz jar of salsa!

  19. Do you drain the beans? I have read the recipe more than once and the comments. Draining or washing the beans is not mentioned.

    1. Yes, drain them first. Let me make sure that’s added so there’s no confusion. Thanks Linda!

  20. Thank you Sally.

  21. I made this on the 4th of July and my husband and I loved it. Thanks

  22. I made this for a 4th of July BBQ and everyone loved it. I added a mango I had sitting on the counter. Shared the recipe with everyone who asked. The tiny bit of leftovers my husband at with a spoon the next day. Will be making again. Thanks!

    1. Mango sounds like such a delicious addition! Thrilled this was a hit at the BBQ!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally