Tassel Ridge Black Bean and Corn Salsa

3 cups seeded and chopped tomatoes
¾ cup chopped sweet onion
½ cup chopped tomatillos
¼ cup canned black beans, rinsed and drained
¼ cup fresh or thawed frozen corn kernels
2 Tbsp chopped cilantro
2 Tbsp lime juice
½ tsp salt ½ tsp fresh ground pepper
½ tsp hot sauce

Combine all ingredients in large bowl. Cover. Refrigerate 2 hours before serving.

Serving Suggestion—Serve with chips, baked potatoes, or grilled chicken.

Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé

This Black Bean and Corn Salsa has lots of flavors and the power of hot sauce and pepper. It needs a moderately dry rosé with some prominent fruit flavors, and my choice is Tassel Ridge Iowa St. Croix Rosé. A dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish, it’s made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé is best served chilled.—Bob Wersen, Owner, Tassel Ridge Winery

Category : KIOA Recipe of the Week Posted on October 5, 2017

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