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Fresh Corn and Black Bean Salsa

Especially good with the tequila chicken. However, Tía Cecilia upgraded it with a chopped ripe avocado, and it turned out delicious as a dip with corn chips. 

Fresh Corn and Black Bean Salsa


  • 1 container of store bought salsa. Get the fresh type, not the one that is sold by the chips in the snack isle
  • One 15.5-ounce can black beans, rinsed and drained
  • One can of corn (same size as beans), rinsed
  • 1 bag or one bunch fresh cilantro
  • 1-2 fresh jalapeño peppers, seeded and minced (I substitute these for a few drops of Tabasco, or any other hot sauce)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic powder
  • Juice of one lime
  • Salt and freshly ground pepper



  1. Finely chop the cilantro. 
  2. Mix beans, corn, cilantro and salsa. 
  3. Spice up with vinegar, Worcestershire sauce, garlic powder, lime, salt, garlic, pepper and Tabasco. 
  4. Mix well, and refrigerate before serving. 

Photo by Gudlyf

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