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homemade corn and black bean salsa

(1 rating)
icook65 avatar
Recipe by
Robin Lieneke
@icook65
Chamois, MO

This recipe is all about fresh, fresh, fresh. I use as many local or home grown ingredients as possible. So yummy, it's addictive.

(1 rating)
prep time 40 Min
cook time 10 Min
method No-Cook or Other

Ingredients For homemade corn and black bean salsa

  • 10-12 md
    fresh tomatoes
  • 1 md
    onion, chopped
  • 2 clove
    garlic, minced
  • 2
    poblano peppers
  • 3
    mild hatch chiles
  • 1 md
    lime
  • 1 1/2 c
    fresh corn (or frozen if no fresh available)
  • 1 1/2 Tbsp
    butter
  • 1 can
    black beans, rinsed and drained
  • 1/4 c
    cilantro, fresh, chopped fine
  • 3 Tbsp
    tomato paste

How To Make homemade corn and black bean salsa

  • 1
    Char poblanos and chiles over open flame, either on your grill or a gas stove top burner until skins are black. Place them in a plastic bag and set aside.
  • 2
    Blanch and shock tomatoes. Peel tomatoes and squeeze out seeds and juice, strain juice and save for later. Chop tomato meat and put in 2 qt. saucepan. Add strained juice back to tomatoes. Add zest and juice of lime to tomatoes. Boil over medium high heat for 7 to 10 minutes. Remove from heat.
  • 3
    Melt butter in skillet. Add onions, corn and garlic. Sauté about 5 minutes until onion is translucent and corn loses raw taste. Add beans and cook another 1-2 minutes.
  • 4
    Remove peppers and chiles from bag. Peel off charred peelings and remove stems and seeds. Chop and add to corn mixture.
  • 5
    Mix corn and bean mixture with tomatoes and add cilantro. Stir in tomato paste. Add salt and pepper to taste. Heat through to blend flavors. Cool completely before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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