Avocado, Black Bean, And Corn Salsa

Avocado, Black Bean, And Corn Salsa
4.3 from 3 ratings
Recipe Courtesy of Hass Avocado BoardThis colorful and versatile salsa is delicious any way you serve it – as a dip, side dish, sandwich topper, or own its own with your favorite greens.
  • 2 large ripe avocados, peeled and pitted
  • 1/4 cup vinaigrette salad dressing
  • 1/4 cup sliced scallions
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup fresh or thawed and drained frozen corn kernels
  • 1/2 cup diced red pepper
  1. Cut avocados into 1/2 inch cubes.
  2. In large bowl, whisk together salad dressing and scallions. Stir in beans, corn and red pepper.
  3. Add avocado; toss gently.
  4. To store, place a piece of plastic wrap directly on the surface of the salsa and refrigerate.