Fiesta Black Bean and Corn Salsa
This vibrant Fiesta Black Bean and Corn Salsa is a delightful blend of fresh tomatoes, peppers, sweet onions, and hearty black beans. Inspired by a beloved restaurant salsa, this recipe combines rich flavors and textures, making it perfect for any occasion. Whether served with tortilla chips, as a topping for grilled meats, or mixed into salads, this salsa will elevate your meals with its bright colors and zesty taste. Made with a careful balance of spices and a splash of vinegar, it packs just the right amount of tanginess while allowing you to adjust the heat to your personal liking. So grab your gloves and prepare to enjoy this refreshing and healthy salsa that’s sure to become a staple in your kitchen!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Tomatoes
8 cups (peeled, chopped, and drained)
Onions
2 1/2 cups (chopped (preferably sweet onions))
Green peppers
1 1/2 cups (chopped)
Jalapeno pepper
1 cup (chopped (remove seeds and veins for less heat))
Cubanelle pepper
1 (chopped)
Garlic cloves
6 (minced)
Cumin
1 teaspoon
Black pepper
1 teaspoon
Canning salt
1/8 cup
Vinegar
1/3 cup
Tomato sauce
1 (15-ounce) can
Tomato paste
1 (12-ounce) can
Black beans
1 (15-ounce) can (drained and rinsed)
Frozen corn
2 cups
Instructions
1
In a large mixing bowl, combine the peeled, chopped, and drained tomatoes, chopped sweet onions, green peppers, jalapeno pepper, cubanelle pepper, minced garlic, cumin, black pepper, and canning salt.
2
Stir in the vinegar, tomato sauce, and tomato paste until thoroughly mixed.
3
Add the drained and rinsed black beans and frozen corn, gently folding them into the mixture.
4
Transfer the mixture to a large pot and bring it to a slow boil over medium heat. Once boiling, reduce the heat and simmer for about 10 minutes, stirring occasionally.
5
While the salsa is simmering, prepare your canning jars by sterilizing them in boiling water.
6
After simmering, carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top.
7
Seal the jars with clean lids and process them in a hot water bath for 10 minutes to ensure they’re preserved properly.
8
Remove the jars from the water bath and let them cool completely before storing them in a cool, dark place.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fiesta Black Bean and Corn Salsa?
It is a vibrant blend of fresh tomatoes, peppers, sweet onions, black beans, and corn, inspired by restaurant-style salsa.
How many ingredients are required for this recipe?
This recipe requires 14 specific ingredients including vegetables, beans, and spices.
What type of tomatoes should be used?
The recipe calls for 8 cups of tomatoes that have been peeled, chopped, and drained.
Is this salsa recipe spicy?
It contains jalapeno and cubanelle peppers; you can adjust the heat by removing the seeds and veins from the jalapeno.
What kind of onions are best for this salsa?
Sweet onions are preferred for their flavor profile in this recipe.
How much corn is added to the salsa?
The recipe uses 2 cups of frozen corn.
Do the black beans need to be prepared in a specific way?
Yes, use one 15-ounce can of black beans that has been thoroughly drained and rinsed.
How much garlic is included?
The recipe calls for 6 minced garlic cloves.
What spices are used for seasoning?
The salsa is seasoned with cumin, black pepper, and canning salt.
Does this recipe include vinegar?
Yes, 1/3 cup of vinegar is used to add tanginess and assist in preservation.
What is the role of tomato paste in this recipe?
Tomato paste is used to thicken the salsa and deepen the tomato flavor.
How long should the salsa simmer?
The mixture should simmer for about 10 minutes after reaching a slow boil.
Is this salsa suitable for canning?
Yes, the instructions include steps for sterilizing jars and processing them in a hot water bath.
How much headspace should be left in the canning jars?
You should leave about 1/2 inch of headspace at the top of each jar.
How long do the jars need to be processed in a water bath?
The jars should be processed in a hot water bath for 10 minutes.
Can I use fresh corn instead of frozen?
The recipe specifies frozen corn, but fresh corn can typically be substituted if preferred.
What type of salt should I use?
You should use 1/8 cup of canning salt specifically.
How do I prepare the jalapeno pepper?
Chop the jalapeno and remove the seeds and veins if you prefer a milder salsa.
What is a Cubanelle pepper?
It is a sweet mild pepper often used in cooking; one chopped Cubanelle is used in this recipe.
What are the serving suggestions for this salsa?
It can be served with tortilla chips, as a topping for grilled meats, or mixed into fresh salads.
Do I need to cook the salsa before canning?
Yes, the mixture must be brought to a boil and simmered before being ladled into jars.
How many cups of onions are needed?
The recipe requires 2 1/2 cups of chopped onions.
Should the tomatoes be drained?
Yes, the tomatoes should be chopped and drained to prevent the salsa from being too watery.
What size of tomato sauce can is needed?
One 15-ounce can of tomato sauce is required.
What size of tomato paste can is needed?
One 12-ounce can of tomato paste is required.
How many green peppers are used?
The recipe uses 1 1/2 cups of chopped green peppers.
Is the salsa healthy?
Yes, it is described as a healthy, vegetable-forward appetizer or condiment.
What is the first step in the instructions?
The first step is to combine the prepared tomatoes, onions, peppers, garlic, and spices in a large mixing bowl.
Where should the finished jars be stored?
Once cooled, the sealed jars should be stored in a cool, dark place.
Are gloves recommended during preparation?
The description suggests grabbing gloves, which is helpful when handling hot peppers like jalapenos.