Homemade Black Bean & Corn Salsa
Chips and salsa is one of the best (and easiest!) snacks to have on hand when entertaining. We have tried many different kinds of salsa to keep things interesting, but our latest favorite is a black bean and corn salsa that can be found on most grocery shelves.
This week I decided I would try a homemade version based on one of my favorite recipes for homemade salsa. I pretty much followed the recipe exactly but made a couple of changes to give it my spin. I LOVE garlic so I upped it to two cloves, and since the cilantro looked pretty sad at our local grocery I decided to use the stuff in the tube. This would be a perfect substitution for making this recipe in winter too, if you didn’t have fresh herbs handy. I also added some tomato paste for a little extra depth of flavor.
Oh, and I added black beans and corn, of course! This recipe makes a HUGE amount of salsa so you can do what the original recipe says and make it in batches using a blender or food processor.
Or you can do what I did and mix everything in a gallon pitcher and blend with an immersion blender! Um, hello? Easy storage and easy pouring too! Just add the black beans and corn AFTER you blend.
So have a party soon and MAKE THIS SALSA! Or just make it for yourself.
You won’t be sorry!
- 1 28 oz. can of no salt added whole tomatoes with juice
- 2 10 oz. cans of diced tomatoes with green chilies (Rotel now makes this with no salt added!!)
- 2 Tbs. tomato paste
- Half of a small to medium size onion, chopped
- 2 cloves fresh garlic, minced
- 1 jalapeno, chopped, seeds and all (For less heat, carefully remove the seeds first)
- 1/4 tsp. sugar
- 1/4 tsp. salt (if using all low/no sodium canned ingredients, you might want to increase to 1/2 tsp.)
- 1/4 tsp. ground cumin
- 1/2 cup fresh cilantro, chopped (or same amount of the paste if you don't have fresh herbs)
- 1 small lime, juiced
- 1 15 oz. can no salt added yellow corn, drained
- 1 15 oz. can low sodium black beans, drained and rinsed
- Combine all ingredients in a blender or food processor, except for the black beans and corn, and pulse until desired consistency.
- Add the black beans and corn and mix well.
- Store in refrigerator for at least an hour before serving. It will taste even better if you make it the night before!
- Because this recipe makes quite a bit of salsa, you can mix in batches in a food processor or blender and combine in a large bowl. Or do what we did and mix everything in a gallon pitcher and use an immersion blender! Just make sure you add the black beans and corn AFTER you have blended the mixture. Then you can store it in the pitcher and pour right into your serving dish!