More Americans are looking for plant-based, protein-rich pantry staples that double as snacks or meal starters. This Smoky Black Bean & Corn Salsa is hearty, shelf-stable, and versatile, serve it with chips, spoon it over tacos, or stir into soups. Preserving it with your Hungry Artisan 8-Piece Canning Kit means you’ll always have a jar ready to go.
Ingredients (yields ~6 pints)
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4 cups cooked black beans (or 2 cans, rinsed & drained)
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4 cups sweet corn kernels (fresh, frozen, or grilled)
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2 cups tomatoes, peeled & chopped
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2 cups onions, finely diced
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1 ½ cups red bell pepper, diced
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2 jalapeños, seeded & minced (adjust to taste)
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1 cup apple cider vinegar (5% acidity)
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½ cup tomato paste
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2 tsp smoked paprika
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1 tsp ground cumin
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1 tsp salt
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½ tsp black pepper
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Juice of 2 limes
Instructions
1. Prep the Veggies:
Chop onions, peppers, and tomatoes. If using fresh corn, cut kernels from cob.
2. Cook the Salsa:
In a large stockpot, combine all ingredients except lime juice. Bring to a boil, then reduce heat and simmer uncovered 15–20 minutes, stirring frequently.
3. Jar It Up:
Using your Hungry Artisan funnel, ladle hot salsa into sterilized pint jars, leaving ½-inch headspace. De-bubble with the measuring tool and adjust liquid if needed.
4. Seal & Process:
Wipe rims, apply lids with the magnetic lifter, and screw bands fingertip-tight. Process jars in a boiling water bath for 15 minutes (adjust for altitude).
5. Cool & Label:
Let jars cool 12–24 hours. Check seals, label with date, and store in a cool, dark place for up to 12 months.
Serving Ideas
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As a dip with tortilla chips
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Mixed into scrambled eggs or omelets
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Spoon over tacos, burritos, or nachos
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Stir into chili or soup for extra body & smoky flavor
Why This Recipe is Perfect Today
✅ High-protein, plant-based salsa = doubles as snack or meal starter
✅ Shelf-stable and cost-effective
✅ Uses common American pantry ingredients (beans, corn, tomatoes)
✅ Adds variety to classic salsa recipes