Bright Summer Salsa Recipe

I know it’s only February, but I have been spring dreaming the last few days! I’m ready to break out my tank tops and swing on a hammock in a gentle breeze. Sure, it might snow tomorrow, but my mood is looking to the future.

That makes it a great time to revisit my Bright Summer Salsa. This is one of my favorite sunny day foods! It’s spring and summer and fresh and color all swirled together in a beautiful deliciousness. You can eat it as a salsa with tortilla chips. Or you can do it like I do – straight from the bowl with a spoon!

This salsa includes corn, black olives, tomatoes, red onion, and bell pepper for bright bursts of flavor.

It’s got olive oil and avocado to smooth and balance out the flavors.

Then there’s jalapeño, lime, and salt to perk things up.

You’re going to love it!

I’ve made this a million times, and it seems like I’m always an ingredient short. So I can tell you that there’s some leeway in how you put this together.

Once I forgot red onion, and that was kind of sad. It really needs the red onion!

Once I got diced olives instead of sliced, and that wasn’t great, either. The olive taste got everywhere instead of being little bursts of olive.

Once I forgot to buy an avocado, and that was okay. Avocado is a pretty mild flavor, so I didn’t really miss it.

You could probably modify this salsa in other interesting ways, like adding black beans, garlic, or maybe some cilantro.

Experiment, try it, and let me know what you think! What other ways could you change it up?


  • 11 ounces whole kernel corn (drained if you use canned, I prefer frozen)
  • 4 ounces sliced black olives (drained if canned)
  • 4 roma tomatoes, diced
  • 3/4 cup red onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 large jalapeño, seeded (optional) and finely diced
  • 1 avocado, peeled, pitted, and diced
  • 2 tablespoons olive oil
  • the juice of two limes or 2 tbps lime juice
  • 1 tsp salt or salt to taste



  1. After all the dicing, put everything in a bowl together and stir it up.
  2. Intend to let it sit in the fridge for a few hours to let the flavors really mix, but instead try some with a spoon to see if there’s enough salt, and then stand there in the kitchen and eat it all.
  3. Go shopping to buy more ingredients so the rest of your family can try some!

(Updated from March 2012 original)

3 thoughts on “Bright Summer Salsa Recipe”

  1. I would just like to add my two cents: IMO, this recipe has more red onion than I would like, and I would, perhaps, halve the amount called for.

    If you’re the posh type, consider substituting sliced Kalamata olives for canned black olives. The kind-of-rubbery texture of canned black olives is not my favorite, and contrasts negatively with the wonderful freshness of the rest of the dish.

  2. Lindsay black olives are the kind I like – they actually got me eating black olives. I’d leave the corn out (sugar, and other things). And, I’ve had mega success with canteloupe salsa. It also calls for some orange juice. I like salsa because you don’t really need a recipe. Chop shit up and add it together until you like the proportions. I made banana once, too, that was a hit.


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