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Recipe: Aztec Salsa

A very mild salsa that everyone enjoys. I have a friend who hates every single ingredient in here except the corn, but he still loves the salsa. The longer it sits, the more the flavors come out.

Aztec Salsa Ingredients

  • 2 avocados - peeled, pitted, and chopped

  • cup red wine vinegar

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (11 ounce) can Mexican-style corn

  • 3 tomatoes, seeded and chopped

  • 3 green onions, sliced

  • 1 small red onion, chopped

  • cup olive oil, or as needed

  • 1 (.7 ounce) package dry Italian-style salad dressing mix

How to Make Aztec Salsa

  1. Lightly combine the avocados with red wine vinegar in a salad bowl. Stir in the black beans, corn, tomatoes, green onions, and red onion.

  2. Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.

Aztec Salsa Nutritions

  • Calories: 153.3 calories

  • Carbohydrate: 12.8 g

  • Cholesterol:

  • Fat: 11.4 g

  • Fiber: 4.2 g

  • Protein: 2.1 g

  • SaturatedFat: 1.6 g

  • ServingSize:

  • Sodium: 493.6 mg

  • Sugar: 4.2 g

  • TransFat:

  • UnsaturatedFat:

Aztec Salsa Reviews

  • Delish and tasty Im addicted to this. For a more authentic Mexican flavor, omit the Italian dressing and make your own dressing by whisking together olive oil, lime juice, pinch of cayenne pepper, and if you like it hot, some diced green chile or jalapenos.

  • My fiance and I LOVED this I was browsing for a side dish for an enchilada casserole and I had an idea to use corn and black beans but did not know quite how to execute that idea. I also thought to make a very simple guacamole and serve with chips or just a lettuce and tomato salad. This recipe kind of combined all three ideas, with the black beans, corn, avocado and tomato. YUMMMY I served this on a leaf of butter lettuce with tortilla chips and a steak enchilada casserole and this side dish stole the show I will make this again

  • So So Yummy I used bottled italian salad dressing so I left out the olive oil and only added a splash of vinegar YUMMY

  • OMG This was amazing The only change I made was I omitted he Italian seasoning and just mixed the olive oil with some fresh lime juice as recommended by another reviewer. SUPERB

  • This is WONDERFUL dont want to stop eating it.

  • My family loved it It certainly dresses up the dinner table - colorful & aromatic I have a touchy stomach but I thought, wow, I must try this. I lessened the amount of green onion, red onion & used only a half packet of the dry italian salad dressing mix. I didnt have avocado, next time I will. Also substituted rice vinegar for the red wine vinegar (using half of what was called for). Didnt serve with the corn chips - took the suggestion of another reviewer to serve on a bed of lettuce. I used romaine. I coupled this recipe with the allrecipes Kraft version of Enchiladas, and added fresh red grapes for the dessert. MMMmmm

  • I have been making a version of this for years, and it is an addictive hit, especially in the warm months. Instead of mexican-corn, I use shoepeg corn, add juice from a 1/2 lime, add salt/pepper, and omit the Italian dressing, olive oil, and green onions. Serve with tortilla scoops....amazing

  • Now, this is a totally yummy side dish. My only change was to add the juice of 1 lime. It enhances the tropical flavor of this salsa. DH said: "this one is a keeper:.

  • This recipe is a really good and easy to make but it always takes me about 1 hour to prepare it. I do all of the chopping with a knife and cutting board so maybe if you use a food processor it might cut the prep time down to 20 min.

  • We really enjoyed this recipe. It has a nice combination of flavors. We used this as a side salad with hamburgers.I will make this salsa again.

  • Brought this to my work potluck and everyone LOVED it I made a double batch it had no leftovers

  • Did not change a thing on this recipe and the husband and I could not stop eating this. We brought it on a camping trip and it was devoured. Plan on making again during football season

  • Very tasty Also, simple to make. The downside is the cost. You could easily slip in some type of pepper for a little kick.

  • Excellent flavors blended, great when you have a gathering. I would recommend this dish because once you start eating it, you cant stop

  • This is one of my party go-to recipes I have given it out to a ton of friends. I dont include the olive oil bc it makes enough juice with everything else. So yummy

  • This sounded like a great recipe but I was missing a number of the ingredients. Rather than black beans I used lentils, the only onion I had were small Spanish onions and instead of corn I used celery. I also subbed white wine vinegar for the red, and taco/guacamole seasoning in place of the Italian . . . for a sweet touch I used yellow cherry tomatoes to compliment the 3 diced tomatoes. End result - the lentils actually gave the salsa a refried beans flavoring . . . and it was great.

  • I just made this for Mothers Day since she loves all kinds of food like this and it was a major hit. Its simple enough that anyone can make it but packs so much flavor no one will be disappointed. Im making it again but this time Im using a press-chopper to evenly cut the veggies and it cut the prep time in half at least. Ive been highly recommending this to everyone I know, thanks for the recipe

  • This is SO good, I think I just ate half the bowl myself I did add fresh cilantro because I have it growing in the garden, red pepper and squeezed half a lime into it (just because I had them on hand and they would go to waste otherwise). Im not a big bean fan, but this salsa is just awesome, I know what my dish to pass will be at the next potluck

  • Love Love this Salsa We cant stop eating it

  • Easy to make. Used it at a potluck and everyone loved it.

  • This was pretty good, but I cheated. I went to the store and bought fresh salsa and added it instead of chopping all the veggies. I didnt add the dressing, just added fresh lime juice. We will be using this recipe again.

  • Delicious

  • Grape tomatoes were a pretty substitution for the chopped tomato.

  • Delicious, will make it again

  • This recipe is amazing just like it is I wouldnt change a thing.

  • This salsa is amazing, everyone always loves it It does take some time to chop everything up, but it is definitely worth it. Let it macerate for a few hours and it will be perfect.

  • I made this for lunch because it sounded good to me but I really didnt think my family would eat it - they gobbled it up Im so pleased

  • This is a super fast, easy, and YUMMY recipe. Ill sometimes add some jalapeno for a little heat, but really, this is awesome. It doesnt need any changes to make it so great. Im a picky eater, but I havent come across anyone that didnt LOVE my new go-to salsa. They all call it my crack salsa since it is so addictive

  • Always a favorite. If you want it to be gluten free, I remove the vinegar and Italian dressing packet. I mix fresh lime juice with the olive oil, and I add Italian spices. I dont use the green onion and find the red onion is enough.

  • Yumm I didnt have powdered Italian dressing mix, so I used taco mix and it was great Hubby said to take it to every happy hour from now on. Makes a healthy amount.

  • Wow This was so easy and yet really great on all kinds of dishes. My family even liked it all by itself as a salad. Its become a staple at our house.

  • Not bad, but not nearly as flavorful as I had hoped

  • My husband liked this a lot. I thought it was ok. Next time I think itll be better with some lime and cilantro added to it.

  • Great basic recipe. I used 1/2 jar of green salsa verde and omitted the vinegar and Italian seasoning and oil and added cilantro. Everyone raves about this salsa. So good

  • TRASH

  • We loved the salsa so much, my friends asked me for the recipe I didnt use as much red onion, I added cilantro, and I used zesty Italian seasoning instead, but it was delicious Next time I will use only half a can of black beans though, a whole can was a bit much for my taste. Five Stars

  • I added cilantro and took out the avocados. I used a tablespoon of olive oil and sprinkled the salad with lemon juice. Delicious. Also I used low sodium black beans. I used one large tomato,, mexicorn, and half of a purple onion. I plan to eat this for lunch for the next 3 days.....next time I want to add garbonza beans.

  • Excellent recipe, I made my own Italian dressing just like a previous poster recipe. I had extra lettuce and mushrooms so I threw those in and served it as a salad instead of a dip.

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