Join / Renew Now / MyIFB Log In

Discover Local


Black Bean and Corn SalsaYvonna Massie, Rolling Meadows


  • 1/3 c olive oil
  • 2 T balsamic vinegar (white)
  • 1 t cumin


Combine in a shaker and shale well to mix thoroughly.


  • 2 c cooked black beans, rinsed (15 oz can)
  • 1 ½ c corn, cooked and cut from kernel (11 oz can)
  • 1 small green or red bell pepper
  • 1/3 c green onion, minced
  • 1/3 c fresh cilantro
  • 1 jalapeno pepper, chopped (keep seeds for hotter salsa)
  • 2 c fresh tomatoes, peeled, seeded and finely chopped
  • 1 clove garlic, finely minced


Combine all ingredients and toss with dressing.  Let stand for 1 hour before serving.

Discover What We Do Everyday For You

Sign Up For Our Newsletter