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.
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