Salsa - Black Bean and Corn

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Salsa - Black Bean and Corn


2 cups Black Beans, dry, cooked
2 15-oz. cans Black Beans
1 lb. Corn, kernels, frozen
2 cups Onions, diced
1 - 28-oz. can Tomatoes
1/2 cup Vinegar
2-4 tbsp. Jalapeno Peppers, finely diced, fresh or pickled
1 tbsp. Corn Starch
2 tsp. Cilantro, dried leaves
(To enlarge the photo of the black bean and corn salsa, click on the photo or link)


This recipe makes about 2 quarts of salsa.  The left over salsa can be stored in a covered container in the refrigerator for several days.  The black bean and corn salsa makes a very good chip dip and celery filler, a tasty topping for a baked potato, and a nice addition to a tossed salad instead of a dressing.

We cook the black beans in a covered pot on the stove top in about 4 cups of water.  Bring the contents to boil, lover the heat to simmer, and cook until the beans are tender.  Mix occasionally and add water as necessary so that most of the water is absorbed into the beans.  When fully cooked, there should be no water on top of the beans. Cooking time is usually about 2 to 3 hours.

Open the package of frozen corn, and place the corn kernels in a 2 quart covered glass dish and cook in the microwave oven until defrosted and warm.

While the corn is defrosting, wash, peel and dice the onions, and finely dice the jalapeno peppers.  When the corn is defrosted, add the onions and peppers, along with the cilantro, cover, and cook until the onions are semi transparent.

While the onions are cooking mix together the vinegar and cornstarch until the cornstarch is finely disbursed. When the onions are cooked, add the vinegar mixture and mix well.  The cornstarch should thicken, if not, cook for another 2 minutes until it does thicken.  Remove from the microwave oven.

Add the crushed tomatoes and cooked or canned black beans,  With a potato masher, gently mash one-third to half of the corn and black beans,  mix well, cover, and let the salsa cool before serving. 

We also believe that the flavor is better is stored in the refrigerator over night.


Ingredients Information

Beans, Black

Beans, Black, Canned

Cilantro, Dried Leaves

Corn, Frozen

Corn Starch

Onions, Yellow

Pepper, Jalapeno

JalapeƱo Pepper Slices - Pickled

Tomatoes, Crushed

Vinegar, Distilled White

Utensils and Equipment Information

Dish, Glass Baking


Masher, Potato

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Pot, Glass

Spoon, Large Mixing