Homemade Corn and Black Bean Salsa

Robin Lieneke


This recipe is all about fresh, fresh, fresh. I use as many local or home grown ingredients as possible. So yummy, it's addictive.


★★★★★ 1 vote

40 Min
10 Min
No-Cook or Other


  • 10-12 medium
    fresh tomatoes
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, minced
  • 2
    poblano peppers
  • 3
    mild hatch chiles
  • 1 medium
  • 1 1/2 c
    fresh corn (or frozen if no fresh available)
  • 1 1/2 Tbsp
  • 1 can(s)
    black beans, rinsed and drained
  • 1/4 c
    cilantro, fresh, chopped fine
  • 3 Tbsp
    tomato paste

How to Make Homemade Corn and Black Bean Salsa


  1. Char poblanos and chiles over open flame, either on your grill or a gas stove top burner until skins are black. Place them in a plastic bag and set aside.
  2. Blanch and shock tomatoes. Peel tomatoes and squeeze out seeds and juice, strain juice and save for later. Chop tomato meat and put in 2 qt. saucepan. Add strained juice back to tomatoes. Add zest and juice of lime to tomatoes. Boil over medium high heat for 7 to 10 minutes. Remove from heat.
  3. Melt butter in skillet. Add onions, corn and garlic. Sauté about 5 minutes until onion is translucent and corn loses raw taste. Add beans and cook another 1-2 minutes.
  4. Remove peppers and chiles from bag. Peel off charred peelings and remove stems and seeds. Chop and add to corn mixture.
  5. Mix corn and bean mixture with tomatoes and add cilantro. Stir in tomato paste. Add salt and pepper to taste. Heat through to blend flavors. Cool completely before serving.

Printable Recipe Card

About Homemade Corn and Black Bean Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Healthy

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