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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

Servings 4


  • 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


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


    Photo by Gudlyf

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