The Dish + The Drink | Black Bean Salsa & Mezcal Paloma with a Twist

Party time? Ditch the ordinary and embrace a flavor fiesta with this dynamic duo. It’s the perfect summer combo.


With its multiple accompaniments, black bean salsa is a guaranteed crowd-pleaser. Its fresh, bold flavors and simple preparation make it a must-try recipe for your next gathering or casual meal.


  • 1 15.5 oz can black beans
  • 1 15.5 oz can corn (drained), or same quantity fresh or frozen
  • 1 bell pepper
  • 1 medium tomato diced
  • 1 clove garlic minced
  • 1 onion: red, white, yellow, chopped (or even shallots contribute a savory depth)
  • 2 Tbs cilantro, chopped
  • 2 Tbs fresh lime juice (from 1 lime)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Salt and fresh ground pepper


  1. Combine beans, corn, diced tomatoes, bell pepper, onion, garlic, and cilantro in a large bowl.
  2. Drizzle with olive oil, red wine vinegar, lime juice, and season to taste with salt and pepper.
  3. Stir, cover, and chill for at least an hour to allow the flavors to meld.
  4. Serve with tortilla chips, grilled meats, or your favorite dipping vessel.

Recipe Tips:

  • Yield: This recipe makes 8 appetizer servings, but it’s easily doubled or tripled for larger crowds.
  • Storage: Leftovers can be stored in the refrigerator for up to 4 days, making it a convenient make-ahead option.
  • Variations: Stir in chopped avocado, diced jalapeños, or a dash of hot sauce for an extra kick.

A smoky twist on the classic Paloma!


  • 4 oz Mezcal 
  • 2 oz St. Germain Elderflower Liqueur 
  • 3 oz Fresh grapefruit juice
  • Splash – Fresh squeezed lemon juice 
  • Few dashes – Aromatic bitters 
  • Optional chili-lime seasoned salt


  • Combine all ingredients in a shaker filled with ice.
  • Shake vigorously until chilled and well-mixed.
  • Strain into chilled glasses filled with fresh ice.
  • Garnish with a grapefruit wedge and a sprig of rosemary (optional, for an extra touch of aroma).
  • An optional (but highly recommend) step is rimming the glass with some sort of chile-lime seasoning (e.g. the chile lime blend from Trader Joe’s, or the many other brands out there).

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