one green planet
one green planet

While in Cleveland in recently, I was pleasantly surprised to find my meat-centric home town offering us plant-based eaters lots of mouthwatering options from fresh juices to nut-based cheeses to hot-out-of-the-oven cupcakes, cookies, and breads from Maggie's Bakery Vegan Bakery in Ohio City. Right next door to Maggie's was the vegan-friendly Orale! which serves up a delicious trio of house-made salsas along with their chips. I've recreated one of Orale's salsas, the black bean and corn - and like all salsas should be, this is quick and easy to make and doesn't have too many ingredients - allowing the flavors of each one to shine through in every bite.

Black Bean and Corn Salsa [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


2+ cups


  • 1 can black beans, rinsed and drained
  • 1 cup fresh or frozen corn (if using frozen, thaw first)
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp. green chili sauce
  • 1/2 tsp. vegan chipotle sauce
  • juice and zest of 1/2 lime
  • 1 tsp. ground black pepper
  • 1 tsp. cumin
  • 1 cup red and yellow cherry tomatoes, quartered


  1. Combine all ingredients in a small bowl and stir well.  Let sit for 30 minutes or so to allow the flavors to blend.
  2. Serve with your favorite chips.


This site uses Akismet to reduce spam. Learn how your comment data is processed.