TalkBaja.com » Baja Mexico Forums » Baja Kitchen & Bar Recipes

Super Easy recipe for a Black Bean and Corn Salsa with lots of lime and cilantro- I know! It's cheating using the canned beans and corn! But it makes a good quick salsa, and it's EASY!

Black Bean and Corn Salsa

3 cans Black Beans, 15 oz, drained
1 can whole kernel Corn 15 oz, drained
2 Roma tomatoes- diced *see notes
1 small Purple Onion- diced
½ bunch Cilantro- washed, chopped(use more if you like cilantro)
3-4 cloves Garlic- minced
2 Jalapeno- seeded, minced
¼ cup lime juice-usually 2 fresh limes
1 Tbsp Tomato Paste *see notes
1 tsp salt
1 tsp cumin
1 tsp chili powder

Mix everything together in a large bowl, flavor will get better if it sits a couple hours or overnight. ENJOY~~~
Yield- 8 cups (enough for a party! Invite the neighbors....... )

NOTES-

Briefly rinse tomatoes under hot water to remove any wax or oils that may have been put on the tomatoes to prevent mold growth during shipping.(hopefully not necessary in MX)

Tomato Paste is available in re-closable tubes. Just squeeze out what you need, keep the rest in the fridge for later. Look for it in the tomato sauce/paste section of the grocery store.

You can substitute red bell peppers for the Roma tomatoes, but I don't like bell peppers so I use the Romas. It's nice to have the spots of red color in the dip.

I also have a nearly identical recipe for Black Bean Dip made with pressure-cooked black beans. Might not be for everyone though, as it makes about 4 gallons!

But if you want the 4-gallon pressure cooker recipe, send me a PM. I'm happy to share! (Think-7 pounds of beans, 1 pound jalapeno, 6 bunches cilantro.....mmmmmmm....)

We recently make the canned bean recipe at school with 'Nuts0.5's 5th grade class. I gotta admit, I was really impressed with the kids in the class! We made the black bean salsa and a fresh Pico de Gallo recipe and all the kids tried both of the salsas! So many kids ..."won't eat this, won't eat that"... and they all helped make the salsas and they all ate the salsas! Most came back for seconds, too! It was a FUN activity.

The best part was, when I went back to the class a couple days ago, a couple of the kids said they were going to use the recipes to make salsa for their family holiday get-togethers.


Future Chefs??? Hopefully..........

Sounds yummy...

BajaNuts1
Yesterday morning I whipped up your salsa recipe and let it "age" overnight. Right now, I'm eating chips and salsa..trying to keep crumbs offf my keyboard. Delicious ....you did good..girl!!! Tomorrow DW and I are going to make Baja Gringos' holiday tamales. I feel like I'm in Mexican food heaven....I don't want to leave!!!

Originally Posted by BajaNuts1

Super Easy recipe for a Black Bean and Corn Salsa with lots of lime and cilantro- I know! It's cheating using the canned beans and corn! But it makes a good quick salsa, and it's EASY!

Black Bean and Corn Salsa

3 cans Black Beans, 15 oz, drained
1 can whole kernel Corn 15 oz, drained
2 Roma tomatoes- diced *see notes
1 small Purple Onion- diced
½ bunch Cilantro- washed, chopped(use more if you like cilantro)
3-4 cloves Garlic- minced
2 Jalapeno- seeded, minced
¼ cup lime juice-usually 2 fresh limes
1 Tbsp Tomato Paste *see notes
1 tsp salt
1 tsp cumin
1 tsp chili powder

Mix everything together in a large bowl, flavor will get better if it sits a couple hours or overnight. ENJOY~~~
Yield- 8 cups (enough for a party! Invite the neighbors....... )

NOTES-

Briefly rinse tomatoes under hot water to remove any wax or oils that may have been put on the tomatoes to prevent mold growth during shipping.(hopefully not necessary in MX)

Tomato Paste is available in re-closable tubes. Just squeeze out what you need, keep the rest in the fridge for later. Look for it in the tomato sauce/paste section of the grocery store.

You can substitute red bell peppers for the Roma tomatoes, but I don't like bell peppers so I use the Romas. It's nice to have the spots of red color in the dip.

I also have a nearly identical recipe for Black Bean Dip made with pressure-cooked black beans. Might not be for everyone though, as it makes about 4 gallons!

But if you want the 4-gallon pressure cooker recipe, send me a PM. I'm happy to share! (Think-7 pounds of beans, 1 pound jalapeno, 6 bunches cilantro.....mmmmmmm....)

We recently make the canned bean recipe at school with 'Nuts0.5's 5th grade class. I gotta admit, I was really impressed with the kids in the class! We made the black bean salsa and a fresh Pico de Gallo recipe and all the kids tried both of the salsas! So many kids ..."won't eat this, won't eat that"... and they all helped make the salsas and they all ate the salsas! Most came back for seconds, too! It was a FUN activity.

The best part was, when I went back to the class a couple days ago, a couple of the kids said they were going to use the recipes to make salsa for their family holiday get-togethers.


Future Chefs??? Hopefully..........

Thought a picture of the finished product was in order, and we liked it too.. thanks much

That really looks delicious!

I've used this same recipe although without the tomato paste. Too acidic for me, but very very delicious! I like the sweet red peppers and yellow and orange ones too.

Thanks for reminding me, I have all those ingredients here, so I'll whip some up!
Yumm

thanks for posting the pic Wessongroup!

I forgot to take pictures last time I made it, I was bummed that I couldn't post pics with the recipe. Bumping this thread is also a good reminder of something I should make for the upcoming Superbowl.

baja brat's suggestion is perfect for this recipe. You can add or delete whatever you want. We're not big bell pepper fans, so I wouldn't use it for us, but it sure would look beautiful.

PS-WG, nice little garnish with the cilantro and chips, it's all about the presentation!