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Corn and Black Bean Salsa

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Rate this recipe 4.6/5 (16 Votes)

Ingredients

  • 12 ears corn, shucked
  • 2 cans black beans, drained and rinsed
  • 4 cups distilled white vinegar
  • 1/3 cup lime juice
  • 1 cup sugar
  • 1 tablespoon cumin
  • 4 teaspoons dried mustard powder
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • 5 pounds tomatoes, diced
  • 2 jalapeño peppers, diced
  • 2 bell peppers, diced (red and green)
  • 1 large red onion, diced
  • 4 garlic cloves, minced
  • 1/3 cup fresh cilantro, chopped

Details

Servings 10
Adapted from adrianawright.com

Preparation

Step 1

Prepare

1. Bring a large nonreactive stockpot of water to a boil. Add corn and boil for 5 minutes. Drain.

2. When corn is cool enough to handle, stand cobs on end and slice to cut off kernels, being careful not to cut into cobs. Empty and wipe out stockpot.

3. Combine vinegar, lime juice, sugar and spices in the stockpot and bring to a boil. Add tomatoes, jalapeños, bell peppers, onion, garlic, corn kernels and black beans and return to a boil. Reduce heat and simmer for 5 minutes to allow flavors to blend. Stir in cilantro and return to a boil. Remove from heat.

Preserve

Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace. Release trapped air by stirring contents with a plastic knife or wooden chopstick. Wipe rims clean; center lids on jars and screw on jar bands. Process in canner for 15 minutes. Turn off heat, remove canner lid and let jars rest in water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. Makes about 10-12 pints.

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