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
- 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
- 1½ tsp. apple cider vinegar
- 1 tsp. sugar
- ¼ tsp. ground black pepper
- ¼ 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.