RED BEAN & CORN SALSA

Red Bean & Corn Salsa image

Provided by Donna Graffagnino

Time 30m

Number Of Ingredients 16

Previous Next

1 can(s) dark red kidney beans or black beans
1 can(s) purple hull peas or black eyed peas,
1 can(s) yellow corn, or yellow and white corn
2 can(s) rotel tomatoes (regular or hot)
1 11 oz can v-8 juice
1/4 c red onion, finely chopped
3-4 green onions, thinly sliced
1/2 c red bell pepper, diced
1/2 c green bell pepper
1-2 jalapeno, seeded and finely diced
1 tsp garlic, minced
8 tsp fresh parsley or cilantro, chopped (i use 1 tsp dried cilantro and 2 tsp dried parsley)
1 dash(es) lime juice (or squeeze one slice of lime)
salt to taste
red and green tobasco to taste (optional)
red pepper flakes to taste (optional)

Steps:

1. Get a large mixing bowl ready for all of the ingredients. Drain the kidney beans and peas, rinse well. Dump in the bowl. Drain the corn, and dump them in the bowl with beans and peas.
2. Add the Rotel tomatoes, V-8, onion, bell pepper, jalapeno, garlic, parsley, cilantro, and lime juice. Stir well and taste for seasoning. If you like it more spicy add the Tobasco and crushed red peppers; mix well. Cover and refrigerate - the longer the better. Serve with white Tortilla chips or Scoops. Enjoy!
3. *NOTES: To say that I am not fan of cilantro is a huge understatement and I don't like the smell of it fresh, so I use dried. If you love fresh cilantro and want to use 3 Tbsp in place of the dried, or triple the amount of fresh cilantro for the dried parsley - go for it. That is an herb that you either love or hate, but I found that 1 tsp dried in this recipe actually works well and gives it that authentic Bean & Corn salsa flavor. If you want to make this as a salad or side dish, leave out the V-8. I always make this at least 1 day ahead of time so the flavors will marry.
4. You can multiply this recipe and pressure can leftovers to enjoy later. Pint Jars - Can at 10 lbs pressure for 75 minutes Quart Jars - Can at 10 lbs pressure for 90 minutes