Summer Salsa Made with Honey

Summer salsa ingredients came from my friend Joyce’s garden and I added in our Eastern Shore Honey for a little sweetness from nature. This is a great project for this time of the year when the garden is overflowing with produce and most people can’t figure out what to do with all of it. Nothing better than growing your own produce.

Summer Salsa in wooden bowl with spoon with fresh tomotoes and a kitchen towel on wooden table
Freshly-made Summer Salsa

This summer salsa is such an amazing reminder of the important work that the honeybees do. Without them, we wouldn’t have all of these wonderful veggies.

Here’s what I learned today as we made this summer salsa together:

  • Tomatoes are a good source of Lycopene, Vitamin C and are rich in potassium
  • Garlic is an antioxidant health-booster, increases blood flow and protects against cancer and heart disease, and is consistently shown to lower cholesterol levels
  • Cilantro possibly can help to bind and remove metals in the body
  • Apple Cider Vinegar is rich in potassium promotes digestion
  • Flat Leaf Parsley is high in Folic Acid, Chlorophyll and B Vitamins
  • The Amazing Power of Honey as Medicine

Making Summer Salsa

It’s easier than you think to make this summer salsa recipe. All you need are about a dozen ingredients. Here’s the list:

  • Sweet white corn off the cob
  • Black beans 
  • red onion 
  • Red, green, or yellow pepper 
  • Jalapeno peppers 
  • tomatoes 
  • garlic cloves
  • cilantro
  • flat-leaf parsley
  • Waxing Kara Honey
  • Apple cider vinegar
  • Fresh lime juice
  • salt and pepper

How to Make Summer Salsa

Step 1 Prepare the corn

Cook Corn and blanch, remove from cobb with knife

Step 2 Drain and rinse the beans

Drain Black Beans and rinse several times. It’s really important that you rinse beans a few times. The liquid you find in canned beans is starch and salt and it may impact the recipe that you are making. Draining and rinsing also remove the metallic flavor sometimes found in canned beans.

Step 3 Mix the ingredients and serve

In a medium bowl mix together corn, beans and all of the vegetable and herb ingredients. Drain any excess juice. Stir in honey, vinegar, and lime juice Lightly season with salt and pepper to taste. Store in an airtight container for up to a week.

Tomatoes for Summer Salsa
Fresh-picked tomatoes from the garden

Adapting Summer Salsa with honey

You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef to come out and play and change up this recipe. This is a raw salsa that is made fresh to be used immediately after making. There are other salsas that you can make that are cooked and canned and can be used and shared with friends and family for years to come. We’ll explore one of those in the near future! For now, here are some ideas for you to change this up:

  • Use lemon juice instead of lime
  • Add in fresh ingredients from your garden
  • Change up the heat to suit your tastes
Summer Salsa in wooden bowl with spoon with fresh tomotoes and a kitchen towel on wooden table

Summer Salsa

Course: Snack
Cuisine: Mexican
Keyword: dip, salsa, summer salsa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 119kcal
This is a perfect summer salsa to whip together when the garden is overlfowing and you want to make a dish that can last all winter long (if you preserve/can)

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  • 4 ears sweet white corn off the cob
  • 14 oz black beans canned
  • 1 medium red onion finely diced
  • 1 large pepper (red, green, or yellow), seeded and finely diced
  • 2 jalapeno peppers seeded finely chopped
  • 4 medium tomatoes diced

  • 2 large garlic cloves pressed
  • 1/2 c cilantro chopped
  • 1/4 c flat-leaf parsley chopped

  • 2 tbsp Waxing Kara Honey
  • 4 tbsp. Apple cider vinegar

  • 2 tbsp. lime juice fresh
1 dash salt and pepper


  • Cook Corn and blanch, remove from cobb with knife
  • Drain Black Beans and rinse several times

  • In a medium bowl, mix together corn, beans and all of the vegetable and herb ingredients
  • Drain any excess juice
  • Stir in honey, vinegar and lime juice
  • Lightly season with salt and pepper to taste


Calories: 119kcal | Carbohydrates: 23g | Protein: 6g | Sodium: 11mg | Potassium: 323mg | Fiber: 6g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 13.5mg | Calcium: 23mg | Iron: 1.6mg

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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