Tomato, Corn and Avocado Salsa Recipe -
Tomato, Corn and Avocado Salsa Recipe
  • READY IN 30 mins

Tomato, Corn and Avocado Salsa

Recipe by  

"This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    30 mins

    30 mins


  1. Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2008

I can't stop eating this salsa. It is super addicting. This stuff is awesome!!! Only things that I did differently was that I added 1/2 tsp. garlic salt, 1/2 tsp. sea salt, and I added a tbsp. more lime juice, and I substituted the black olives with a can of black beans b/c my husband hates olives, unfortunately. I'm surprised more people have not reviewed this outstanding recipe b/c it's THAT GOOD!

Most Helpful Critical Review
Sep 22, 2009

Too bland for me :( I doctored this up with garlic, cilantro, pepper, cumin and a bit of red wine vinegar, which greatly improved it, but still didn't wow anyone this time...

Jun 30, 2008

I made this on Saturday with a few changes, otherwise everything the same! I didn't put olives, used cherry tomatoes and seeded a whole jalapeno pepper and put it all! Add 1 tsp chopped garlic and pepper and salt!After i put the Lime juice it didn't really need the olive oil so I didn't use it. Let marinade together a few hours! when ready to serve take just what you going to eat and add the avocado that way you don't waste all of it because the avacado turns brown! We thought this was the best ever!

Mar 06, 2009

This is truly amazing! The only thing I added was more avocado and black beans. It makes a lot, so if you have left-over just remember to keep the seed of the avocado in the salsa so the avocado doesn't turn brown. A++++++

Oct 17, 2007

I made this recipe for a salsa contest and won. :-)

Aug 27, 2007

Best salsa ever! Hands down. Made w/fresh roma tomatoes from the garden. Sooo fresh & delicious. Doesn't have that yucky, gooey consistency that most jarred salsas have. Wouldn't change a thing. Recipe makes a party-sized portion too!

Jun 02, 2009

This came together easily and everyone loved it. Some (like my husband) were not sure of the chunky texture, but "the jalopeno junky", said it could have been hotter. Everyone else thought it was just right. My son said, it's surprisingly good!" The avocados at the store were not ripe, so the avocado ended up being left off. Instead, I used a can of black beans, rinsed. For extra bite, I added an extra tablespoon of lime juice, in addition to an extra teaspoon of ground chipotle pepper. Everything else went in pretty much as the recipe called for. Despite the avocados being left out - this came out well. It didn't need the avocado! As the salsa sat on the serving table, it developed its own juices - at least a cup in the bottom of its bowl, so we kept stirring it up. It kept getting better and better! Thanks for sharing!!!

Feb 26, 2008

YUM!!! Left out olives but it was great without them. Make sure to give it a generous squeeze of lime juice. That's what gives this the brightness of flavor. Served this atop Mexican Style Shredded Pork ( ) from this site. It absolutely made the dish! Thanks!


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  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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