Black Bean and Corn Salsa

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This recipe is adapted from a recipe my Aunt Jan gave me.

As each one of her nieces got married, she would host a sweet bridal brunch the day before the wedding. Every detail was so thoughtful. At my bridal brunch she gifted me an apron, on which all the special women in my life wrote blessings, speaking them over my new journey of marriage. I still read those sweet blessings, when I grab my apron to cook for my tribe.

It was also at my bridal brunch that she gave my a cookbook, filled with “Aunt Jan” recipes—recipes she is famous for in The Brown Family. This salsa recipe is hers. Over the years, I have added some to it, but at the core, it’s still an Aunt Jan recipe.

One of the reasons I love it is because it’s so versatile. Whether prepared as a Super Bowl appetizer or on top a smoked salmon with a cream sauce, it works!


2 CANS (15 oz) black beans, drained and rinsed

2 CANS (15 oz) corn, drained and rinsed

1 red bell pepper, chopped

1/2 CUP chopped cilantro

1/4 CUP lime juice

4 TBLS balsamic vinegar

2 TBLS olive oil

4 TSP ground cumin

salt and pepper to taste


Simply combine ingredients in a bowl and stir together. It’s best to let it sit in the refrigerator at least two hours before serving, so the flavors have time to become friends.



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