Photo by Danielle Finestone

Black Bean Salsa with Cannabis Oil

This simple salsa is a perfect topper for tacos and salads, and a delicious side salad in its own right. Made with fresh-charred corn on the cob, and flavoured with jalapeños, lime, cilantro and cannabis, it’s basically summertime in a bowl.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

10 min
10 min


1 450ml can of black beans, drained and rinsed

1 corn on the cob, husks removed

1 small red onion, diced small (or 1/2 regular red onion)

1-2 jalapeños, stemmed, seeded and finely diced

¼ cup cannabis-infused olive oil (4 tbsp)

¼ cup fresh lime juice

½ cup cilantro leaves, torn

Salt and freshly ground white pepper, to taste


Heat grill on high. Grill corn for about 3-4 minutes a side, until the kernels are tender and slightly charred. Set aside to cool. Once cooled, cut corn off the cob.

Combine all ingredients in a large bowl. Season to taste with salt and white pepper.

This recipe can be prepared up to a day in advance. Store covered in the fridge, and bring to room temperature about an hour before serving.

Tip for shaving the corn: Place a small bowl upside-down inside a large bowl. Then stand the corn — picked-side down — on top of the smaller bowl, and use a sharp knife to slice down along the cob. Instead of flying every which way, the kernels will collect in the bottom of the bowl.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
Edible Dosage Calculator

Learn more about calculating dosages.