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Cooking From Scratch - Black Bean Salsa

Updated on September 19, 2008

My husband loves the black bean and corn salsas you can find at the grocery store. With the influx of late summer tomatoes; I finally had enough to try my hand at making my own. The two black bean salsa recipes I came up with have been a huge hit at my house and at get togethers lately. It was much easier to make than I thought and didn't take long at all to make a huge batch.

Recipe #1

Ingredients

4 cans of black beans, drained and rinsed

1 can corn, drained

12 large tomatoes

1 large onion

1/2 bunch of cilantro

8 cloves garlic

1 lemon

Directions

An easy way to peel tomatoes is to boil them for 60 seconds. Once the skin starts to split, remove from the water and the skins should peel off very easily. Once you have your tomatoes peeled, core and dice them and put them into a large pot. Add the drained and rinsed beans and the corn. Dice the onion, mince the garlic and chop the cilantro. Stir these into the pot as well. Squeeze the lemon in and cook for 15 minutes.

Once it is done on the stove you can either eat it, freeze it or can it. I choose to can mine and I got six pints, plus some leftover. If you freeze it in plastic containers, freeze them in portion sizes that will work for your family. If you only want to make enough for the fridge or to eat quickly, you can cut the recipe in half.

Recipe #2

I used the same basic ingredients as above, except I wanted a spicier recipe. I used a lime instead of a lemon and instead of cilantro I chopped up two jalepeno peppers. I didn't have as many tomatoes for my second batch, so I only used three cans of black beans. I ended up with four pints from this batch and a good bit leftover for the fridge. There is a pretty good kick to this salsa and it also got rave reviews from my family.

To make this a more frugal salsa, you can get dry beans and cook them yourself before making salsa. I did not have the time to do this, so I used canned. For the first batch of salsa I made, I used tomatoes from my garden and that of a friends. The rest of the ingredients totaled about $5, bringing the per pint total to under $1 each. This is definitely cheaper than buying it from the store.

If you have never made salsa before, it is super easy to make and really only requires lots of chopping. Storing it is easy and the taste is great. Now is certainly the time to make some.

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