Corn, Tomato & Black Bean Salsa

by | Jul 4, 2010 | Salad, Sauces & Dressings, Veggies | 0 comments


1/2 cup onion, finely chopped
1 teaspoon garlic, minced
2 Tablespoons olive oil
4 Tablespoons fresh cilantro, chopped
1/4 teaspoon cumin seed, freshly ground and lightly toasted
1 jalapeno, minced
2 Tablespoon cider vinegar
1 teaspoon salt
3/4 cup fresh corn kernels
3 large ripe Roma tomatoes
1 cup black beans, cooked
1 – 2 ripe mangos, peeled and chopped
3 Tablespoon Red Chili Honey


Lightly saute onion and garlic in the olive oil; place chopped cilantro, cumin seed, jalapeno, vinegar, honey and salt in a mixing bowl, and combine well.

Add corn, tomatoes, beans, and sauted ingredients; stir to combine. Allow to stand 30-45 minutes before serving. Yields 2 1/2 cups

Red Chili Honey

1 cup honey
1 Tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Combine all ingredients in small sauce pan; cook on low heat one minute – stirring constantly.

Note: (July 7, 2009): I made this today with lime juice instead of vinegar. And I substituted home-made fig preserves for the honey. Excellent.