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The Hood Magazine

Corn and Black Bean Salsa

Aug 25, 2016 10:25AM ● By Hood Magazine


  • 5 pounds ripe tomatoes
  • 2 (15 ounces each) cans black beans, rinsed and drained
  • 4 cups fresh sweet corn (or thawed frozen corn)
  • 1 cup onion, chopped
  • 1 cup fresh cilantro, chopped
  • 1/2 cup white vinegar
  • 5 cloves garlic, finely chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper



Peel, seed, core and coarsely chop tomatoes yielding about 10 cups tomatoes.


Combine tomatoes, black beans, corn, onion, cilantro, vinegar, garlic, jalapeno peppers, salt and pepper in a large saucepan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.


Ladle hot salsa into hot, clean, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner for 15 minutes. Remove jars and cool. Refrigerate after canning.