Corn Salsa


  • 2C  Corn, grilled
  • 8oz Black beans, drained
  • 2C Roma tomatoes, diced
  • 1/2 Red onion, finely chopped
  • 3/4 C Cilantro, chopped
  • 1/2 Lime, freshly squeezed
  • 4 T The Olive Grove’s Jalapeno Balsamic Vinegar
  • Salt to taste


In a large bowl, combine the corn, beans, tomatoes, red onion and cilantro and mix.  Stir in lime juice, balsamic and salt.  Refrigerate (ideally) overnight to allow the juices to blend.  Serve with tortilla chips or on white fish.