Avocado Corn Salsa

21 August 2023 2 years ago188 Views

I don’t know about you, but I really love a good veggie-rich salsa dip to serve with whole grain crackers, corn or bean chips, and veggies. And this Avocado Corn Salsa is packed with extra goodies: avocados and corn (of course), but also green onions, cilantro, black olives, tomatoes, and jalapeños. This avocado dip recipe is not only delicious, it’s beautiful to boot! This healthy, gluten-free, vegan veggie dip is like a kaleidoscope of colors in a bowl.

Set out a dish of this corn salsa at a party and just watch it disappear!

This salsa dip is also packed with nutrients, such as fiber, vitamins, minerals, heathy fats, and phytochemicals—plant compounds with antioxidant and anti-inflammatory actions. So, you can feel good about serving it at any time. While this avocado corn salsa is great at snack time or as an appetizer, it’s also delicious served as an accompaniment to veggie-burgers, lentil patties, veggie “meat” balls, tacos, burritos, and sandwiches. Bring it to your next party, potluck, or picnic as a delicious dish that will be the hit!

With only 10 ingredients, not including pantry staples, it’s a go-to recipe you will turn to again and again.

Avocado Corn Salsa

(7 votes, average: 5.00 out of 5)
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5 from 7 reviews

Author: The Plant-Powered Dietitian
Total Time: 15 minutes
Yield: 10 servings
Diet: Vegan

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Description

Whip up this veggie-rich Avocado Corn Salsa for a dip that’s sure to please. Serve with whole grain crackers, corn or bean chips, and veggies for a delicious snack or appetizer.

Ingredients

2 medium avocados, ripe yet firm
3 medium tomatoes
1 medium red bell pepper, diced
2 green onions, diced
1 cup frozen sweet corn, thawed
1 (2.25-ounce) can black olives, sliced, drained
3 cloves garlic, minced
¼ jalapeno pepper, finely diced
¼ cup chopped cilantro or parsley
1 lemon, juiced
Black pepper and sea salt as desired (optional)

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Instructions

Slice 1 avocado in half, remove pit, and scoop out the flesh into a medium bowl. Mash it with a fork.
Slice the second avocado in half, remove pit, and slice the flesh into cubes. Add to bowl.
Chop tomatoes on a cutting board, and add to the bowl, along with any juice remaining from cutting the tomatoes.
Add bell pepper, green onion, corn, olives, garlic, jalapeno, and cilantro or parsley to the bowl and toss together gently.
Add lemon juice, black pepper and sea salt (optional) and toss together to distribute.
Chill until serving time.
Serve with whole grain or bean chips, tacos, burritos, or fresh veggies, or as an accompaniment with veggie burgers, tacos, or sandwiches.