Hi! I’m Rebecca, a commercial and editorial food and brand photographer with a studio in Nashville, and I specialize in helping chefs, restaurants, bakers, and makers market with soulful images to elevate their brands, connect with clients, and sell more of their work. I also photograph food for cookbooks and magazines including Edible Nashville and Tennessee Home & Farm.

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Featured Post:

Food Friday: Corn and Black Bean Salsa

July 17, 2015

food fridays

Black Bean & Corn Salsa

Corn and black bean salsa

This is the seventh installment of my Food Friday feature! Each Friday through June and July, I’m sharing different fresh and (mostly) healthy summer recipes along with my photos. You can read more about this project and get the last six weeks’ recipes HERE.

Black Bean & Corn Salsa is one of my favorite quick appetizers, and it’s perfect for taking to summer outdoor get-togethers. It’s also delicious, colorful and super easy to make! Here’s how:


3 (15-ounce) cans black beans

1 (15-ounce) can yellow corn

1 (10-ounce) cans tomatoes with green chiles

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cups chopped tomatoes

1 cupe chopped cilantro

1 (16-ounce) bottle Italian salad dressing

juice of one lemon (optional)

chopped green onions (optional – I don’t use onion in mine)


Drain the beans and corn. Combine with the tomatoes with green chiles, bell peppers, chopped tomatoes and cilantro in a bowl and mix well.

Add the Italian dressing to the salad. Chill, covered, for up to 24 hours. Drain some of the excess liquid before serving, and serve with tortilla chips. You can also serve this as a side dish.

Happy Friday!
Corn and black bean salsa

Corn and black bean salsa

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Rebecca Denton is a food and brand photographer with a studio in Nashville.