Take your homemade salsa game to the next level with this vibrant and hearty Salsa with Black Beans and Corn. Bursting with fresh vegetables, zesty spices, and the perfect balance of sweetness and heat, this salsa is a delicious twist on the classic recipe. The addition of black beans and sweet corn not only adds texture but also makes this salsa more filling—perfect as a dip with tortilla chips or a flavorful topping for tacos, burritos, or grilled chicken.
Whether you’re preserving the last of your garden harvest or whipping up something special for a gathering, this recipe is simple to make and full of customizable options. Adjust the heat with more or less jalapeño or swap in fresh sweet corn for frozen to make it truly your own. With just a little effort, you’ll have jars of flavorful salsa ready to enjoy or gift to friends and family!
Salsa with Black Beans and Corn
Ingredients
- 8 cups tomatoes, peeled, chopped, and drained (I used Roma tomatoes, so I didn’t drain)
- 2 1/2 cups onions, chopped (I use sweet onions)
- 1 1/2 cups green peppers
- 1/4–1/2 cup jalapeño pepper, chopped (can use more if you like it hotter)
- 6 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/8 cup canning salt
- 1/3 cup vinegar
- 1 (12-ounce) tomato paste (I used a little less)
- 1 (15-ounce) black beans, drained and rinsed
- 2 cups frozen corn (I used fresh sweet corn, cut off the cob)
Instructions
- Mix all ingredients together and bring to a slow boil for 10 minutes.
- Seal in sterilized jars and cook in a hot water bath for 10 minutes.
