As spring has been gracing us with guest appearances here and there in Calgary, I hope this coming week it’s here to stay.. ’tis the season for picnics.. and this salsa recipe is a quick delicious addition to any meal or a great snack on it’s own.


Prep time: 10 mins
Serves: 4-6

Nut free Gluten free


  • 2 cups cooked beans (white, red, black or a mix)
  • 1/2 cup corn kernels*
  • 1 small bell pepper, diced
  • 1 medium tomato, diced
  • 1/3 cup finely diced red onion
  • 1/4 cup lime juice
  • 3 tbsp extra virgin olive oil
  • Zest from 1 lime
  • 2 tsp finely chopped fresh sage (about 6 leaves)
  • 1 tsp sea salt
  • 1/2 tsp ground pepper

* You can use fresh, canned, or frozen (and defrosted) corn kernels.

*Optional upgrade- add 1 diced avocado



Place all ingredients in a bowl and mix well.

Serve with corn chips (my favourite are Tres Marias), with tacos, burritos or just as a snack on its own.


You can use canned beans, or, if you want to cook your own (it tastes better and is a lot cheaper), I recommend cooking a big batch of beans. Soak the dried beans for at least 8 hours in cold water, then cook for 2 hours until you can squish a bean between your fingers. Then, freeze in smaller portions so that you always have ready-to-go, homemade beans.


Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

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