This is probably the easiest salsa recipe ever since it can be made in 5 minutes and it’s so flavourful. Impressive how just a few ingredients can work so well.

This salsa was the perfect pairing to go with Boldr Vodka Sodas since both of them are fresh tasting and will be a fantastic option for the summer months to come. These vodka sodas come in 4 amazing flavours, they are only 110 calories and have 3 g of carbs. Boldr is perfectly balanced and full of all-natural fruit flavour. They are great for any occasion and I’ll be keeping the fridge stocked with these.


Boldr is made in Canada and is gluten-free. They are available in Black Cherry, Mango, Ruby Grapefruit and Peach flavours.

I enjoyed the Mango Vodka Soda along with this salsa recipe. To be honest, I had one while making it and one while digging into this delicious salsa.

INGREDIENTS:

  • 1 can of black beans

  • 1 can of corn (not creamy)

  • 2 1/2 cups of cherry tomatoes

  • 1 jalapeno pepper or 2 tbsp of pickled jalapeño

  • 2 tbsp of ground cumin

  • juice of 2 limes

  • salt & pepper to taste

DIRECTIONS:

  1. Chop your cherry tomatoes in half or gluten-free quarters depending on the size and add to a large mixing bowl.

  2. Drain your can of corn and add to the bowl.

  3. If you are using a whole jalapeño, slice in half and remove seeds. I prefer to use pickled jalapeños in a jar as a shortcut. Just finely chop them and add them to the bowl.

  4. Add the cumin, a few pinches of salt and a few cracks of fresh black pepper.

  5. Squeeze out the juice of 2 limes. Stir to combine all the ingredients.

  6. Let sit in the fridge for at least 30 minutes if you can, and let all of the flavours marinate.

  7. Serve with tortilla chips

MayEightyFive Tip: Whenever serving store-bought tortilla chips, warm them in the oven with this simple trick to make a bag of tortilla chips feel like they are being served in a restaurant.

  1. Preheat your oven to 350 F and spread your chips evenly on a baking sheet.

  2. Drizzle lightly with olive oil.

  3. Season with a few pinches of salt..

  4. Bake for about 8-10 minutes, or until some of the edges start to turn golden brown.

  5. Once out of the oven, squeeze the juices of 1 lime on top of the chips and serve warm.

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