Mexican Bean, Corn & Kale Salsa with Chorizo


A few weeks ago, one of my very best friends moved in with a wonderful man–and I couldn’t be happier for them. In fact, when it came time for their housewarming, I wanted to make something really special to bring to the party.

Now, I’m Cuban but Jesse and  I (the friend in question) have an ongoing joke about me being Mexican thanks to a drunken comment made by him years ago. It’s too hard to explain, but suffice it to say that I knew making a Mexican-inspired dish was the way to go. And with it being a party, I wanted something that would be easy for people to munch on–and somehow came up with this Mexican Bean, Corn & Kale Salsa with Chorizo

When I started out, I knew two things: I wanted the dish to be inspired by Mexican flavors and I wanted the dish to be party-friendly, so how did this thing come together? Well, to be honest, most of my recipes start out with a peek into my pantry.

Immediately, I found black beans, corn and diced tomatoes. That was a great start, but I had been incorporating more and more kale into my diet and somehow decided that putting some into my salsa was a good idea, too. But I knew that wouldn’t be enough.

Finally, it hit me: chorizo and cotija! Adding some sausage and cheese to this salsa is sure to give it some depth, flavor and, to be honest, interesting coloring. I can’t say that I have ever eaten a salsa like this before–and neither had anyone else! Something told me that this salsa was going to be a big hit, and it was. Thank goodness, too, because the party was pretty great as well. Now I just need another excuse to make this again!


Mexican Bean, Corn & Kale Salsa with Chorizo
Recipe type: Salsas & Condiments
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
For a perfect summer picnic, serve this simple and colorful salsa with whole wheat tortilla chips.
  • ½ bunch kale, stems removed & chopped
  • 1 (15.5 ounce) can of black beans, drained & rinsed
  • 1 (15.25 ounce) can of corn, drained (I used fiesta corn with red & green peppers)
  • 1 (14.5 ounce) can of petite diced tomatoes (I used ones with chipotle chilies)
  • 4 ounce cotija cheese, chopped into small chunks
  • 2 chorizo sausages (about 2 ounces each), halved & quartered
  • 1 bunch cilantro, minced
  • 1 cup salsa verde
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  1. In a large bowl, combine all ingredients and mix well with a large spoon. Serve with whole wheat tortilla chips.

Have you ever put dark, leafy greens into your salsa?

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