Southwest Avocado Salsa

avocado salsa

Just in time for spring, this Southwest Avocado Salsa is perfect for topping salads, chicken, steak, tacos or as a dip all by itself.


  • 3 large ripe avocados, diced
  • 1 pt cherry tomatoes
  • 1 cup red onion, chopped
  • ½ cup fresh cilantro, finely chopped
  • 2 medium jalapenos, seeded and minced
  • 1 cup canned corn, drained
  • 1 cup canned black beans, drained
  • ¼ cup lime juice
  • 1 tsp kosher salt
  • ½ tsp ground coriander
  • ½ tsp ground cumin


In a large serving bowl, combine all the ingredients as listed. Gently toss to combine but do not overmix to avoid over-mashing avocados. Taste and add more salt if desired.

Note: Store in an air-tight container with plastic wrap over the actual surface of the salsa to help minimize oxidation of avocados. Salsa will keep in refrigerator for 1-2 days.

Serving Information

Makes 6 servings

Nutrition Information

298 Calories, Total Fat (g): 14.3, Carbs (g): 37, Fiber (g): 12.8, Protein (g): 10.4, Sodium (mg): 405 mg