This is quite a unique, but VERY good salsa recipe. You would never know by looking at the picture, but it has this great warm and comforting taste to it from the cumin. It’s not your typical Mexican-tasting salsa, which makes it awesome for a party crowd, who will get something just slightly unexpected… in a good way.

This is great as a dip for chips, or over salad greens, or with a spoon, which is how I ate it for lunch the other day, with a side of green smoothie.

Serves 6


1/4 cup extra virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
sea salt, to taste
freshly ground pepper, to taste
1 lime, juiced
2 cloves garlic, chopped
3 cups frozen corn, thawed
1 yellow bell pepper, cored and diced
1 red onion, diced
2 (15-oz) cans black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves


In a large mixing bowl, add the oil, cumin, chili powder, salt, pepper, lime juice, and garlic. Whisk together. Add the corn to the bowl and stir to coat with the spice mixture. Then add the bell pepper, onion, black beans and cilantro and stir to combine. You may serve immediately, but as this salsa sits, the flavors mingle and it becomes even better. So when you can, plan to make it at least an hour ahead of time.