Red Bean & Corn Salsa

1
Donna Graffagnino

By
@StillWild

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

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)
1
15 oz can v-8 juice
1/4 c
red onion, finely chopped
3-4
green onions, thinly sliced
1/2 c
red bell pepper, diced
1/2 c
green bell pepper
1-2
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)

How to Make Red Bean & Corn Salsa

Step-by-Step

  • 1Get 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.
  • 2Add 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!
  • 3*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.
  • 4You 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

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