May 072014


I called this flavorful, yet easy to make dish ‘salad’ and ‘salsa’ – two in one. Indeed, if you serve it with corn chips, it definitely could be a salsa appetizer. In a company with grilled chicken, meat or fish, this ‘salsa’ will turn into a wonderful salad, bright, nutritious and very tasty.

In a grill season, for even more flavor and taste, I like to use a grilled corn – a charcoal aroma does really make a huge difference.

Black bean and corn salsa-salad could be an ideal picnic or yard party dish.

Some Mexican flavors for your table.

black bean and corn salsa-salad (20)



Black Bean and Corn Salsa-Salad



  • 1 can black beans, drained
  • 1 can yellow corn, drained
  • ¼ – 1/3 cup finely chopped red, sweet or Spanish onion
  • ½ bell pepper, chopped
  • 1 large or 2 medium tomatoes, chopped
  • 1 jalapeno pepper, finely chopped
  • 1-2 cloves garlic, minced
  • ½ cup cilantro, finely chopped
  • Juice of 1 lime
  • 1 tbsp red wine or balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • Salt
  • Black pepper
  • ¼ tsp chili powder (optional)
  • ¼ tsp ground cumin (optional)




Rinse the beans with water.

In a salad bowl mix all the ingredients. Stir and let stand (in the refrigerator), preferably at least 1 hour.

Serve with chips or toasts, as a salsa, a salad or a side dish.

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Cook with pleasure and enjoy the world!

black bean and corn salsa-salad (24)

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