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