Black Bean and Corn Salsa

This recipe was given to me by a good friend in Tucson. She brought me a small container of it and I’m embarrassed to admit how quickly it was gone. I basically inhaled it. You know, it has never crossed my mind to put chili powder in salsa – and I don’t know why not. It’s incredible! I made a few minor tweaks, and it is A.MA.ZING.


  • 1 can organic black beans, rinsed
  • 1 cup frozen organic sweet corn, thawed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup lime juice
  • 1 tablespoon agave nectar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder


  1. Put the black beans, corn, onion, pepper, and cilantro in a large bowl.
  2. Mix the vinegar, oil, lime juice, agave, spices, salt, and pepper to make the dressing.
  3. Pour the dressing over the beans and veggies, stirring thoroughly to combine.
  4. Let the mixture marinate for at least a couple of hours before serving.
  5. Enjoy!