Corn & Bean Salsa

  • 2 cans Wild Harvest sweet corn
  • 2 cans Wild Harvest black beans
  • 2 cans Wild Harvest garbanzo beans
  • 1 cup cherry tomatoes, sliced
  • 1 green pepper, diced
  • 1 red onion, diced
  • 5 green onions, diced
  • 1 small bunch of cilantro, chopped
  • 1 clove garlic, minced
  • 1/4 cup lime juice
  • 1/4 cup Essential Everyday sugar
  • 1/2 cup Essential Everyday vegetable oil
  • 1/4 cup Essential Everyday white vinegar
  • 1/2 cup Wild Harvest tomato juice
  • Salt, onion powder
  • 1 jar Wild Harvest medium salsa

Drain corn and beans, rinse and place in large mixing bowl. Add tomatoes, pepper, onions, cilantro and garlic. In separate mixing bowl, whisk together lime juice, sugar, oil, vinegar, tomato juice, salt, onion powder and salsa. Add dressing to corn and bean mixture. Refrigerate up to 3 days. Serve as side dish to chicken or beef OR a filling to burritos or as a snack with Wild Harvest Organic Blue or Yellow Corn tortilla chips.

Recipes created by Chef Lisa Hegedus, owner and operator of Caffe Barista in Greensburg, PA.

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