Fresh Heirloom Tomato, Roasted Corn & Bean Salsa

Prep Time

20 minutes

Cooking Time

15 minutes


6 servings


3 fresh tomatoes, ideally heirlooms

4 green onions

1 can of organic black beans (or two cups cooked black beans)

1/2 of a white onion

1/4 of a green pepper

2 cobs of organic corn or 1 cup of frozen organic corn kernels (ideally Non-GMO)

1/4-1 whole jalapeño pepper, to taste

2 T or so of fresh cilantro

4 medium to large cloves of garlic

juice from 1/2 to 1 whole lime

pinch of salt

pinch of honey or maple syrup (optional)

1-2 tsps. of extra virgin olive oil


Broil the corn cobs moving the cob every few minutes to ensure even cooking. If using frozen kernals, spread on a cookie sheet and heat in a 350-400 degree oven stiring frequently. Remove when browned well on all sides. Set aside to cool.

While letting the corn broil, prepare all other ingredients and add to a large bowl. Chop the tomatoes into small dice. Mince or press the garlic and stir in gently with the tomatoes. Chop the green onions finely - white and green pieces. Finely chop the white onion, green pepper and jalepeno pepper. Wash off and chop the cilantro. Stir gently and taste for your own preferences. 

Mix in the lime juice, salt, honey. When the corn has cooled, fillet the kernals and add to the salsa. Season to taste adding more garlic, cilantro, lime juice or garlic to taste. Respect the cilantro and jalapeno because they can be overpowering. 


Monica Medrek