Avocado Corn Salsa

By Anne Wilfong, R.D., L.D. – June 1, 2013
Photography by Brian Fitzsimmons

This yummy salsa can be used as an appetizer or wrapped in a corn tortilla for a light lunch.


Calories 190
Protein 5 g
Carbohydrate 20 g
Fat 10 g
Fiber 8 g
Sodium 320 mg 

What You Need

1 large Roma tomato, seeded and diced
1 cup sweet corn kernels
1 bundle of green onions, chopped
1 can black beans, drained and rinsed
2 cloves garlic, minced
Juice of one lime
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Hot sauce to taste
2 medium avocados

How to Make it

1. Place tomato, corn, green onions, black beans, garlic, lime juice, and seasonings in a large bowl. Mix to blend flavors and chill.
2. Just before serving, dice the avocados and gently fold them into the bean and corn mixture. Serve immediately.

Makes approximately 6 servings
Serving size: 3/4 cup

Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads, and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com. This recipe is brought to you by Whole Foods Market.


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