Corn Avocado Black Bean Salsa Dip



  • 4 tomatoes (make sure they are a bit firm)
  • 1/3 c. chopped cilantro
  • 2 red peppers, chopped
  • 1/2 medium-sized purple onion, chopped
  • 2 avocados, chopped
  • 1 (15 oz.) can of corn, drained
  • 1 (15 oz.) can of black beans, drained
  • 1/4 c. extra virgin olive oil
  • 4 tbsp. hot sauce of choice
  • 1/2 c. lemon juice
  • 3 tsp. Truvia (I like Baking Truvia) OR 1/4 c. sugar


  • Chop all veggies and combine all ingredients into a large bowl.
  • Mix well, and serve immediately.
  • Use baked tortillas, veggies or endive leaves to dip into salsa, and enjoy.


For best flavor, cover and let sit 2-3 hours in the refrigerator.

This salad is perfect to keep on hand to add to salads, eggs, wraps and more!