Corn, Avocado and Black Bean Salsa

What’s not to love about salsa?  It’s quick and easy to make and extremely versatile.  You can use it for an appetizer or serve it for dinner.  And what’s more, when I serve it to my tiny humans with chips, I trick them into eating their veggies!

I threw together this corn, avocado and black bean salsa the other day and served it over chicken breasts for a healthy weeknight meal!  I’m sure this variation has been done before, but this is how I did it.

Chop everything up and throw it in a bowl: tomato, corn, onion, jalepeno, garlic, cilantro, avocado, black beans, salt, pepper, cumin, lime (or lemon) juice.


Mix it to combine.  Let sit for about 20-30 minutes to let the flavors mingle.


Serve and enjoy!



1 large tomato, chopped
1 medium sweet onion, chopped
2 avocados, diced
1 cup fresh, canned, or frozen corn
1 – 14 oz can black beans, rinsed
1 jalepeno, seeded (or not) and diced
1/2 cup cilantro, chopped
1 clove fresh garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1/4 cup lime juice (or you can use lemon juice, but it will be extra tart)

Mix all ingredients together in a bowl.  Let sit for about 30 minutes until the flavors mingle.  Serve with chips or over chicken or fish for a healthy meal!