Another great dish for summer that is light and healthy.   Watch Chef Mary make Black Bean Salsa and give it a try!

Southwest Black Bean Corn Salsa

Chef Mary  


5 – 6 Roma tomatoes, seeded and dice

2 cup canned black beans, drained and rinsed

1 cup frozen corn, thawed

1/3 cup red onion, chopped fine

1 jalapeños, seeded & chopped

1/2 teaspoon kosher salt

1/2 cup cilantro, chopped

2 tablespoon fresh lime juice

1/2 teaspoon balsamic vinegar


Prepare the tomatoes by cutting the tomatoes in half lengthwise.  Using a small spoon, scoop out the seeds in center of tomato and dice. In a large bowl combine all the ingredients to the cilantro, and mix well. Add lime juice and balsamic and let sit for 15 minutes.  Taste and add additional salt if needed.  Enjoy with blue corn tortilla chips.




Mary Stodola
For me, providing delicious food and cooking excitement is a labor of love. On my journey through life I too was diagnosed with breast cancer in 2000. Faced with the greatest challenges of my life I chose to depend on the love and support of family and friends. I am honored to be apart of New Focus Daily Magazine and look forward to sharing the importance of enjoying a healthy diet with wholesome foods, and what it means to take care of yourself. Culinary blessings! Mary