Red Bean & Corn Salsa

2
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 or black beans
  • 1 can(s)
    purple hull peas or black eyed peas,
  • 1 can(s)
    yellow corn, or yellow and white corn
  • 2 can(s)
    rotel tomatoes (regular or hot)
  • 1
    11 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
  • 8 tsp
    fresh parsley or cilantro, chopped (i use 1 tsp dried cilantro and 2 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

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

    Drain the kidney beans and peas, rinse well. Dump in the bowl. Drain the corn, and dump them in the bowl with beans and peas.
  2. 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 more spicy add the Tobasco and crushed red peppers; mix well. Cover and refrigerate - the longer the better.

    Serve with white Tortilla chips or Scoops.
    Enjoy!
  3. *NOTES: To say that I am not fan 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 3 Tbsp in place of the dried, or triple the amount of fresh cilantro for the dried 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.
  4. 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

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