I LOVE Avocados! Growing up in a Hispanic family meant we ate them a ton! We have lots of Mexican food and tend to add AVOCADOS to everything. We recently made a ton of Mexican food for my brother’s wedding luncheon and I was asked to make a salsa for the chips. I ended up making this Black Bean and Corn Salsa that is FILLED with Avocados, and everyone loved it.
We’ve been making this salsa for a very long time and it’s been a favorite, and I attribute that mostly to the avocados. It just makes the recipe. The salsa also includes corn, black beans, tomatoes, cilantro and Italian dressing. Other than dicing up the avocados and the tomatoes, this recipe takes very little time to put together. We like to make it right before serving so things don’t get mushy, but if you do make it ahead of time we recommend adding the avocados and dressing right before serving for the best results. 😉
NOTE: This makes a pretty large batch perfect for parties or big get togethers, so half the recipe if it’s for dinner or smaller occasions. 😉
We love salsa but this is just another version that is more hearty and so delicious. We especially like to serve it for holidays because it’s great with any Mexican dish!!
For more avocado recipes, check out:
How to make Corn Salad:
- 6-8 roma tomatoes
- 2-3 avacados
- 1 can corn
- 1 can black beans
- 1 bunch cilantro
- ½-1 cup italian dressing
- Drain corn and black beans and put into a bowl.
- Chop up tomatoes and cilantro and add to beans and corn.
- Add dressing according to what you like. Salsa will thicken a little more.
- Cube and add avocados last.