RECIPE: Bean & Corn Salsa With Avocado | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Bean & Corn Salsa With Avocado | The Nibble Webzine Of Food Adventures
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RECIPE: Bean & Corn Salsa With Avocado

We picked up a perfectly ripe avocado this morning and made this delicious lunch: avocado stuffed with salsa bobos. It was so good, we ate both halves.

Yes, avocados have their share of calories, but they are healthy calories—most are from the monounsaturated avocado oil*.

Salsa bobos is our favorite salsa. Bobos means confetti in Spanish. The mixture of black beans, green bell pepper, orange carrot, red tomato, yellow corn and salsa looks even more festive than most confetti.

We’d happily eat this every day, and typically serve it as party salsa. Sometimes we make it, sometimes we buy it from Jardine’s (we buy it by the case).


So delicious, and truly healthful! Photo courtesy Avocado Central.


The salsa is so thick, you can serve it as a side dish even without the avocado. Salsa bobos also can be used for a seven-layer dip or as a topping for fish, chicken, baked potatoes (delicious with sour cream or Greek yogurt) or fancy nachos. Try it in the center of a shrimp cocktail, atop the cocktail sauce.


The label says “medium,” but given the fire
of some of the other mediums, we’d put this
on the mid-to-high side of mild. Photo
courtesy Jardine’s.


Ingredients For Four Servings

  • 2/3 cup black beans, rinsed and drained
  • 1/2 cup corn, drained
  • 1/2 cup shredded carrots, lightly packed
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 cup prepared chunky salsa
  • 2 green onions, thinly sliced
  • 1 teaspoon minced jalapeño or 10 drops red
    hot sauce (use less for mild heat)
  • 2 large†, ripe Hass avocados, halved and seeded
  • 4 small bunches radish or alfalfa sprouts


    1. COMBINE beans, corn, carrots, cilantro, salsa, green onion and red pepper sauce in a bowl; stir to combine.

    2. FILL each avocado half with 1/4 of the bobos mixture. Garnish with sprouts and serve.

    TIP: Cut a thin lengthwise slice off of the bottom of each avocado half to make the avocados stable on the plates.

    *One cup of avocado has 234 calories and 21g total fat, of which 14g is monounsaturated; 708 mg potassium; 10 g dietary fiber, 2.9 g protein, 24% DV vitamin C, 20% DV vitamin B-6 and other nutrients.

    †A large avocado averages about 8 ounces.

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