Red Bean & Corn Salsa

Donna Graffagnino


Not being a fan of store bought salsas I prefer to make my own. This was a test recipe which, I must say, came out fabulous. I took a quart of it to a party and everyone loved it - gone in no time. What started out as a mistake by using red beans will now be my bean of choice from now on. Of course, you can always use black beans if you must.

Featured Pinch Tips Video





30 Min


No-Cook or Other


1 can(s)
dark red kidney beans
1 can(s)
yellow corn, or yellow and white corn
2 can(s)
rotel tomatoes (regular or hot)
15 oz can v-8 juice
1/4 c
red onion, finely chopped
green onions, thinly sliced
1/2 c
red bell pepper, diced
1/2 c
green bell pepper
jalapeno, seeded and finely diced
1 tsp
garlic, minced
3 Tbsp
fresh parsley or cilantro, chopped (i use 1/2 tsp dried cilantro and 1 tsp dried parsley)
1 dash(es)
lime juice (or squeeze one slice of lime)
salt to taste
red and green tobasco to taste (optional)
red pepper flakes to taste (optional)

Directions Step-By-Step

Get a large mixing bowl ready for all of the ingredients.

Drain the kidney beans and rinse well; drain and dump in the bowl. Drain the corn, and dump them in the bowl with beans.
Add the Rotel tomatoes, V-8, onion, bell pepper, jalapeno, garlic, parsley, cilantro, and lime juice. Stir well and taste for seasoning. If you like it spicy add the Tobasco and crushed red peppers; mix well. Cover and refrigerate - the longer the better.

Serve with white Tortilla chips or Scoops. Disfrutar con Gusto!
*NOTES: To say that I am not fond of cilantro is a huge understatement and I don't like the smell of it fresh, so I use dried. If you love fresh cilantro and want to use all of that in place of the parsley - go for it. That is an herb that you either love or hate, but I found that 1 tsp dried in this recipe actually works well and gives it that authentic Bean & Corn salsa flavor.

If you want to make this as a salad or side dish, leave out the V-8.
I always make this at least 1 day ahead of time so the flavors will marry.
You can multiply this recipe and pressure can leftovers to enjoy later.

Pint Jars - Can at 10 lbs pressure for 75 minutes
Quart Jars - Can at 10 lbs pressure for 90 minutes