Red Bean & Corn Salsa
- 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)
How to Make Red Bean & Corn Salsa
- 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