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


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

Recipe Notes

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