Corn and Black Bean Salsa Recipe:
This Corn and Black Bean Salsa is the perfect blend of fresh ingredients, including tomatoes, peppers, onions, jalapenos, canned corn, and black beans. The vibrant mix of flavors makes it an ideal addition to any dish, and using a water bath canning method ensures you can easily stock up your pantry with this homemade salsa!
Why Make Your Own Salsa? In our home, we’re all big fans of salsa, but when it comes to specific preferences, things can get tricky. While my husband John and I love this Corn and Black Bean Salsa, our daughter McKenna prefers a more basic salsa with just tomatoes, onions, and peppers. Rather than compromise, I prepare three different versions to make everyone happy!
I also used to buy salsa from the store, specifically the President’s Choice brand from Loblaws, but with the recent price hike, I found that making my own salsa was not only more affordable, but also more satisfying. A jar of store-bought salsa now costs about $6, which is nearly double what it used to be. By making my own salsa, I can prepare dozens of jars for a fraction of the cost, and if you shop at a farmers’ market, fresh veggies are often much cheaper than at the grocery store. Canned corn and black beans are frequently on sale, and the rest of the ingredients can typically be found in most pantries.
Ingredients:
- Tomatoes – Roma or plum tomatoes are best for canning.
- Onions – White or yellow onions work well.
- Bell Peppers – Use a mix of red and green for a colorful salsa.
- Jalapenos – Optional for a spicy kick.
- Garlic – Fresh, finely minced or pressed.
- Tomato Paste – Adds thickness and a rich color.
- Tomato Sauce – For volume and flavor.
- Canned Corn & Canned Black Beans – Drain and rinse before adding.
- Seasonings – Salt, pepper, chili powder, paprika.
Instructions:
- Prep the Ingredients: Peel and slice the tomatoes, chop the onions, bell peppers, and garlic, and slice the jalapenos (seeds optional). Drain and rinse the canned corn and black beans.
- Cook the Salsa: In a large stock pot, combine all the ingredients: tomatoes, onions, peppers, garlic, jalapenos, tomato paste, tomato sauce, and the rinsed canned corn and black beans. Add the seasonings (salt, pepper, chili powder, paprika), and stir to combine.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 45 minutes, stirring occasionally. The salsa should thicken as it cooks.
- Water Bath Canning:
- Prepare the Jars: Sterilize mason jars by boiling them for 2-3 minutes and keeping them hot in the oven.
- Prepare the Lids and Rings: Clean the screw bands and soften the sealing disks by pouring boiling water over them.
- Fill the Jars: Use a canning funnel to fill the jars, leaving proper headspace. Make sure the rims of the jars are clean.
- Seal and Process: Place the sterilized lids on the jars using a magnetic lid lifter, screw on the bands (snug, not tight), and process the jars in a boiling water bath for 15 minutes.
- Cool and Store: Once processed, carefully remove the jars and let them cool for at least 24 hours. Check that the jars have sealed properly. Once cool, store them in a dark, cool pantry.
Peeling Tomatoes:
- Boil a pot of water, and prepare an ice bath. Score the bottom of each tomato with an X, then blanch them in the boiling water for 1 minute before transferring them to the ice bath. Peel off the skin easily, and discard the skins.
Preparing the Jalapenos:
- Wash and slice the jalapenos. You can remove the seeds for a milder salsa or leave some in for extra heat. Be sure to wear gloves while handling jalapenos to avoid irritation.
Tips:
- Water Bath Canning: Use a tall pot for canning and ensure that the jars are covered by at least an inch of water during the boiling process. If using a stockpot instead of a canning pot, place a canning rack or mat at the bottom to avoid the jars touching the bottom directly.
- Headspace: Pay attention to the recommended headspace in the recipe, and always keep the rim of the jar clean to ensure a good seal.
Why You’ll Love This Salsa:
- Fresh & Flavorful: The perfect mix of tomatoes, peppers, corn, and black beans creates a bright, fresh salsa with a bit of spice.
- Affordable: Making your own salsa at home is budget-friendly and allows you to stock up without the high grocery store prices.
- Versatile: Use it as a topping for tacos, burritos, or even as a dip with chips. It also works great on grilled meats or served with your favorite Mexican dishes.
This salsa is a pantry staple you’ll enjoy all year round—whether you’re snacking on it with tortilla chips or adding a burst of flavor to your meals
This vibrant Corn and Black Bean Salsa is packed with all your favorite salsa ingredients like tomatoes, peppers, and onions, but with the added twist of jalapenos, canned corn, and canned black beans. The best part? Using a water bath canning method, you can easily preserve this fresh, zesty salsa for later enjoyment!
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 48 servings
Calories: 31 kcal
Ingredients:
- 8 cups diced tomatoes (skin and core removed)
- 1 cup white onion, finely chopped
- 1 cup red bell peppers, finely chopped
- 1 cup green bell peppers, finely chopped
- 4 large jalapenos, finely chopped (seeds optional)
- 2 cloves garlic, minced
- 1 cup tomato paste
- 4 cups tomato sauce
- 2 cups canned black beans, rinsed and drained
- 2 cups canned corn, rinsed and drained
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 2 teaspoons paprika
Instructions:
- Prepare the Ingredients: Once you’ve chopped all the vegetables (tomatoes, onions, bell peppers, jalapenos, and garlic), add them to a large stockpot.
- Add Tomato Paste and Sauce: Stir in the tomato paste and tomato sauce to the pot.
- Add Canned Corn and Black Beans: Transfer the drained and rinsed canned corn and black beans into the pot.
- Season: Sprinkle in the salt, pepper, chili powder, and paprika. Stir everything together to ensure even distribution.
- Cook the Salsa: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low and let it simmer, stirring frequently, for about 45 minutes.
- Can the Salsa: After the salsa has cooked, transfer the mixture to sterile mason jars. Process the jars using the water bath canning method for 15 minutes to preserve your salsa.
Notes:
- One serving is approximately 1/4 cup of salsa.
- This salsa can be used as a dip, topping, or condiment for a variety of dishes like tacos, burritos, or grilled meats.
Nutrition (per serving):
- Calories: 31 kcal
- Carbohydrates: 7g
- Protein: 1g
- Fat: 0.3g
- Saturated Fat: 0.1g
- Polyunsaturated Fat: 0.1g
- Monounsaturated Fat: 0.1g
- Sodium: 333mg
- Potassium: 244mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 394 IU
- Vitamin C: 15mg
- Calcium: 22mg
- Iron: 1mg
Enjoy this refreshing and easy-to-make salsa as a go-to recipe for snacks and meals all year long!
