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