Grilled Corn and Black Bean Salsa

Summer is right around the corner and you bet that this colourful salsa will be on repeat! It’s nacho ordinary salsa! (get it?)

I’m all about Mexican-style food and this salsa is my new go-to. It’s perfect with chips of course but is equally delicious in tacos, on tostadas and as a salsa in vegetarian burrito bowls. I can’t wait to BBQ chicken and serve this on the side with my favorite organic corn tortilla chips. This week I enjoyed this salsa alongside some spicy grilled shrimp.

Can we talk about tortilla chips? Anytime salsa is involved I easily eat my bodyweight in them. Is there even such a thing a self-control when it comes to tortilla chips? I think not.

You can totally make your own tortilla chips at home in the oven. Simply cut your favorite tortillas into triangles (my personal favorite are corn tortillas), brush with oil and bake at 350F degrees for 5-7 minutes per side or until your desired crunch-factor is reached!

You’ll need super simple ingredients to make this salsa:

black beans









Grilled Corn and Black Bean Salsa


  • 1 cup corn, grilled
  • 1 cup black beans, rinsed
  • 1 large tomato, diced
  • 1 avocado, cubed
  • 1/2-1 jalapeño, diced
  • 3 tbsp cilantro, chopped
  • juice of 1/2 lime
  • 1/4 tsp cumin
  • salt to taste


  1. Grill corn in a grill pan over medium-high heat with a little olive oil. Cook 4-5 minutes. Meanwhile, chop the tomato, avocado, jalapeño and cilantro.
  2. Combine all ingredients in a bowl and mix to combine well. Enjoy with your favorite tortillas chips.

happy cooking,


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