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.

Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor! There are NEVER any leftovers.

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 Trip 2015

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.

Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor! There are NEVER any leftovers.

The lime juice gives it incredible zing!

Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor! There are NEVER any leftovers.

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.

Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor! There are NEVER any leftovers.

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.

Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor! There are NEVER any leftovers.

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


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.

This is my favorite salsa-- it's loaded with texture, flavor, and chunks of your favorites like corn, beans, and avocado!


  1. This salsa looks so amazing, Sally! I’m a huge fan of corn in my salsa, it adds so much flavor. And I’m definitely a texture lover so this salsa has my name written all over it. And your trip to the Riviera Maya sounds like so much fun! One day, I’ll have to make that trip!

  2. Mexican food has some of the best flavors and textures. And colors!! This salsa looks so fresh and delicious! This will definitely be gracing my table for our next taco night 🙂

  3. This is absolutely perfect. And I need like 10 margaritas to wash it down with 🙂 I can and do make meals out of salsa, guac, and chips…this is hearty, love the corn and beans, and would be right up my alley!

  4. Your trip looked absolutely perfect. I love long weekend trips. They give you enough time to reenergize, but you don’t have to spend tons of money in the meantime. This salsa is all I need! Looks like I’ll be making this soon.

  5. I’m going to love this salsa; avocado, corn, and black beans are the three components of salsa you can’t leave out! (oh, and the tomatoes are pretty major too)
    So sorry “someone” ate your tortilla chips 😉

  6. The pictures from your trip look absolutely beautiful! The closest I get to a vacation is this salsa so I’ll have to get making this soon!

  7. Sooo jealous you got to go to a beautiful beach! I can’t wait for my beach vacation, I’m counting down the days until I can have the sand between my toes. Personally, I love “hardly a recipe” recipes. Sometimes it’s just best to keep it simple! I think putting it over a salad is a great suggestion! I make a Southwest salad that is my absolute favorite and this would be perfect in it 🙂 MMMmmm I think I’ll have it for lunch next week!

  8. Your vacation sounds amazing! I’ve never been anywhere tropical like that before but I’m trying to convince my boyfriend to take me there when he comes back to the states. In the meantime though, this salsa looks like a fantastic way to celebrate the warm weather!

  9. I was seeing your pictures of your trip on instagram too! So jealous, it looks so beautiful there! Is it just me or does guacamole taste better in Mexico? This salsa looks amazing too, black beans, corn, avacado = my favorites!

  10. Love this! My husband’s birthday is May 5th and I was trying to decide what to make with grilled steaks and coronas…this is perfect! Thanks!

  11. This looks amazing – and so does your trip! I adore chips + salsa (so much crunch! so much flavor!), and could totally make a meal out of it. I have a feeling that’ll happen more than a few times with this 🙂

  12. I could easily get addicted to this salsa and not feel bad about it! And the bowls – totally adorable!

  13. I love all your suggestions on how to eat this! Of course it all sounds good, even if you’re a baker 😉 I’ve had something similar is it’s perfect by itself, but makes a wicked good Southwest salad when added to lettuce and crispy chicken. Can’t wait to try this!!

  14. I love ANY variation of corn salsa! Something about the sweetness of those kernels just makes me drool! 🙂

  15. I make this all the time, my mom got me hooked years ago. I make this, no lie, at least once a week. I add it on everything — chicken, tacos, salads etc. As always, another fabulous recipe!

  16. Hi, Sally. I love your blog and tune in daily. But lately the video ads have been slowing my connection and crashing my browser, which makes it very hard to read through your posts. (And post comments!) I’ve even tried several different browsers. I’m not sure if you have any control over the ads or if anyone else has been having a similar issue, but I thought I’d let you know.

    1. You’re not alone LeeAnn. I, too, have been having that issue. And I, too, love this blog and tune in daily.

    2. LeAnn and Natalie– I have my ad network removing those ads this weekend. I wasn’t fully aware of the issue on my end until recently. Thank you so much!

  17. I would definitely eat this with a fork… Preferably with my feet up, outside, in a bikini, and the sun shining. Just a hypothetical situation! ;o)

    I want to go on one of those yoga/fitness retreat vacations. Somewhere with TONS of classes and activities, as well as a beach and time to just lay out in the sun to, uhhh, meditate? Lol!

    I’m glad you had a GREAT time with great food and friends (…& drinks)!

  18. This looks so soo good! I love that’s it healthy and so colourful – I’m need to make this over the weekend 🙂

  19. I will take this with a spoon, thankyouverymuch! Also, yay for putting some bright sunny photos in my eyes on this overcast day!!

  20. Looks amazing Sally! I also like those chips, and my current obsession is the sweet potato kind. Your trip to Mexico sounds/ and looks amazing. I cant wait to make this salsa over the weekend!

  21. I have zero self control when it comes to salsa…A giant bowl of this is definitely happening this weekend!! So, so yummy!! 🙂

  22. Congratulations Rich and Alexis!!! And Sally I hope your sunburn is feeling better!!

    It is super hot here today and this salsa looks soooooooooooooooo refreshing!!!

  23. Yum to this salsa. Looking forward to making it and I love how versatile it is. I think I’ll definitely add some mango in there since, well, MANGO! Salsaaaaa. (I don’t know about you, but whenever I read or say the word “salsa” I pronounce it snappy-like, so it sounds like “sal” (as in Sally) “suh” with an emphasis on the latter part. Ex: “Ooh, did you have those chips with sal-SUH?”) Speaking of chips, I’ve recently discovered Utz’s Organic Blue Corn Tortilla chips and I’m in love with them. However, they’re kinda on the thin side, so they may not be sturdy enough for too hearty a dip. But flavor-wise and crunch-wise, they’re ace!

    (Also, while I’m throwing out recommendations… I know you love pretzels. Have you tried the Skinnygirl Cucumber Dill Baked Pretzel Thins? MMMMMMMM. I’m obsessed!)

    1. I’m soooo only say salsa this way from now on. SALSUH! I have not tried those skinnygirl chips!? I’ve never seen them! I love cucumber dill anything.

  24. Forget the chips, gimme the spoon! The larger, the better! Ok, who am I kidding, I love those crunchy tortilla chips. The combinations is just addictive. Last week, I made the most beautiful mango salsa and almost ate the entire thing by myself. Now, this week, this salsa is coming on the menu! 🙂

  25. I made this salsa recipe yesterday and added grilled diced chicken to it, for lunch. I also added an extra avocado, because I really like them. Yum!

  26. This bowl alone would probably even make German bratwurst look Mexican 😀
    The salsa sounds so tasty, though! I’ve lately discovered sweet corn as a new favourite vegetable of mine so this recipe is pretty perfect 🙂

  27. Sally! I would totally eat this with just a fork, or scoop it up into some big soft lettuce leaves and get mess everywhere but end up with a stupidly happy grin on my face. This is food I love eating everyday! Thanks for the inspiration!

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