Summer Salsa Made with Honey

Making Summer Salsa is an excellent project for this time 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 produce. This summer, salsa is such a wonderful reminder of the critical work that the honeybees do. These summer salsa ingredients came straight from my friend Joyce’s garden, and I added in our Eastern Shore Honey for a touch of sweetness from nature. Without them, we wouldn’t have all of these beautiful 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 and promotes good digestion
  • Flat Leaf Parsley is high in Folic Acid, Chlorophyll, and B Vitamins
  • The Amazing Power of Honey as Medicine
summer salsa in wooden bowl being served with wooden spoon
Freshly-made Summer Salsa

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 a knife

making summer salsa with ingredients corn and cilantro up close

Step 2 Drain and rinse the beans

Drain Black Beans and rinse several times. It would be best if you rinsed the beans a few times. The liquid you find in canned beans is starch and salt, which may impact the recipe you are making. Draining and rinsing also remove the metallic flavor sometimes found in canned beans.

black beans up close in summer salsa

Step 3 Mix the ingredients and serve

In a medium bowl, mix corn, beans, and all 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.

all ingredients for summer salsa in glass bowl with hand and spoon
Fresh-picked tomatoes from the garden

Adapting Summer Salsa with honey

A recipe is not truly perfect until you’ve added your touch to it. That’s why we encourage you to play with your food. Call your inner chef to come out and play and change up this recipe. This raw salsa is made fresh to be used immediately after making. You can make other salsas 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 shortly! 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
chopped tomatoe and green pepper chopped for summer salsa

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

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