Avocado Salsa
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
12
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Calories
301 kcal
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Course
Appetizer
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Cuisine
Mexican-American Fusion
Avocado Salsa
Description
This Avocado Salsa integrates canned black beans, sweet corn kernels, diced cucumber and tomato, chopped sweet Vidalia onion, and fresh cilantro. A lime dressing composed of fresh lime juice, extra virgin olive oil, honey, kosher salt, black pepper, and minced garlic brightens and balances the ingredients. The salad ingredients, except the avocado, are combined and tossed with the dressing, then chilled for several hours to enhance the flavor melding.
The avocado is peeled, diced, and gently folded in just before serving to prevent browning and maintain a creamy texture. The salsa offers a contrast between the creamy avocado and the crunchy, fresh vegetables and beans, with the dressing adding citrusy and slightly sweet notes.
It is practical for use as an appetizer with tortilla chips or as a side dish over rice bowls or grilled protein, making it versatile for different meal contexts. The recipe yields multiple servings suited for sharing or side portions.
Choosing semi-ripe avocados that are slightly soft ensures the best texture in the salad. The dressing can be made ahead and refrigerated, providing convenience for meal prep.
Ingredients
For Lime Dressing:
- ½ cup lime juice about 4-5 limes + bit more for sprinkling, fresh
- ¼ cup extra virgin olive oil
- 2 TB honey pure
- 2 ½ tsp kosher salt
- 1 tsp black pepper freshly ground
- 2 cloves garlic minced, fresh
For Salad:
- 30 oz black beans from cans, rinsed and drained
- 2 cups sweet corn drained, kernels
- 1 medium cucumber peeled, seeded, and diced
- 2 medium tomato seeded and diced
- ½ cup sweet onion vidalia, chopped
- ½ cup cilantro chopped, fresh
- 3 whole avocado see note, semi-firm
Instructions
- Make the Dressing: combine all dressing ingredients in a bowl. Whisk to incorporate well. Can be made a day or two ahead of time; cover and chill until ready to use.
- In serving bowl, combine all remaining ingredients except for avocados. Toss so the ingredients are well mixed - avocados will be mixed in last, to prevent browning.
- Whisk the lime dressing again and immediately pour over the salad. Use rubber spatula to gently toss salad with dressing to coat evenly. Cover and chill at least 4 hours up to overnight, so flavors can infuse. Just before serving, peel and dice avocados. Use rubber spatula to gently fold avocado into salad and serve with tortilla chips.
Notes
- Select semi-ripe avocados that yield slightly to touch for optimal texture.
- Prepare the lime dressing a day in advance and chill for enhanced flavor.
- Serve with tortilla chips, over rice bowls, or alongside grilled chicken for variation.
- Yields about 10-12 appetizer servings or 8 side dish portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 301kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 491mg | 20% |
| Potassium | 1140mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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