Black Bean and Corn Salsa for a Crowd

This recipe makes a lot of salsa, so itʼs great for parties or large gatherings.

Serves: 12Hands-on: 20 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 12


  • 8 oz. dried black beans, soaked overnight in water
  • Water, as needed
  • 2 tsp. salt, divided
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 cup corn kernels
  • 1 medium onion, peeled and diced
  • 1 small jalapeño pepper, seeded and minced
  • 1 clove garlic, peeled and minced
  • 1 1⁄2 tsp. apple cider vinegar
  • 1 tsp. sugar
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 cup chopped cilantro
  • 1 bag (13 oz.) tortilla chips


  • Drain and rinse the soaked beans. Place the beans and 2 cups of fresh water into a large saucepan. Boil on high heat for 10 minutes, then drain.
  • Add the black beans, water, and 1 teaspoon salt to a 4-quart slow cooker. Cover and cook on medium heat for about 5 hours. Once the beans are done, drain in a colander and allow to cool to room temperature.
  • In a large bowl, combine the beans with the remaining 1 teaspoon salt, drained tomatoes, corn, onion, jalapeño, garlic, vinegar, sugar, black pepper, and cilantro. Divide salsa into smaller bowls and serve with tortilla chips.