Canning black bean and corn salsa is a great way to preserve the flavors of the summer season and enjoy them throughout the year. This delicious and healthy recipe is packed with fresh veggies and zesty spices, making it a perfect addition to a meal or snack.

We are all huge fans of salsa here. From the best fresh salsa recipe to roasted salsa verde and tons in between, we make and eat a lot of salsa.

It’s great for not only dipping tortilla chips in, but for topping venison tacos, chicken chimichangas, or even an omelet.

Black bean and corn salsa is my absolute favorite for topping all of the things and dipping, and while you can make it fairly easily fresh… I love it canned. It’s convenient, it tastes even better than making it fresh after it’s sat for a bit, it’s shelf-stable, and it makes an amazing gift.

Before we get into the delicious salsa recipe, I will preface this with saying… black bean and corn salsa must be pressure canned. It contains beans and while there is a corn salsa recipe or two that can be canned in a water bath canner, beans always require pressure canning.

It’s fairly simple to use a pressure canner, they’re an excellent tool to have in your kitchen, and this is not something you can work around and not pressure can.

If you don’t have one, you can make your salsa fresh or purchase one. I personally have the all-american, but you can check out the top pressure canners here to find the one that will best suit your needs.

Black Bean and Corn Salsa Recipe

You can find the complete recipe and exact measurements in the printable recipe card at the bottom of the post.

Fresh Tomatoes – fresh, peeled, cored, and diced tomatoes work really well here.

Onions – any variety will do, I typically use white onions because that’s mostly what we grow here, but red onions or yellow onions will work just as well.

Peppers – green peppers, chili peppers, and jalapeno peppers are all used in this recipe.

Seasonings – the typical salt and black pepper along with some ground cumin.

Dried Black Beans – pre-canned beans will wind up mushy, you have to start with dried beans and soak them overnight.

Sweet Corn – fresh corn or frozen works well here, don’t use canned.

White Distilled Vinegar – to add a little acidity and tang to the recipe.

Tomato Sauce and Tomato paste – a little of each to add the flavor and thicken it up just enough.

Lime Juice – bottled lime juice or lemon juice works here, we prefer the flavor of lime juice but lemon juice works.

Granulated Sugar – this helps mellow the flavors just a bit.

How to Make Black Bean and Corn Salsa

Soak the beans. This will take overnight and the next day to make, as you need to properly soak the dried beans first. So, begin by rinsing and sorting through the beans and then soak them overnight. Drain and rinse them the next day when you’re preparing to can.

Peel and dice the tomatoes. Bring a large pot of water to a boil. Peel the tomatoes by scoring on the bottom and working in batches place them in a pot of boiling water for 30 to 60 seconds until the skins begin to loosen or crack.

Immediately submerge the tomatoes in ice water in a large bowl, then peel the skin off the outside. Then core the tomatoes and dice them into pieces.

Prepare the peppers and onions. Dice bell peppers and onions. Then carefully dice and devein the hot peppers, making sure to wear gloves!

Combine ingredients. In a large stock pot, combine tomatoes, peppers, and onions with the rest of the ingredients and bring to a simmer over medium heat. Simmer for 30 minutes.

Prepare jars, lids, and pressure canner. Wash canning jars and lids in hot, soapy water. Place jars filled 2/3rds with water in a pressure canner that contains 3″ of water. Bring the canner to a simmer at 180°F and hold there until the salsa has simmered for 30 minutes.

Pack jars. Once salsa has simmered and jars are hot, carefully ladle hot salsa into hot jars, leaving a generous 1″ of headspace. Remove any air bubbles and adjust for proper headspace if necessary.

Wipe the rim, center the lid, and finger-tighten the screw bands.

Process. Place jar back into the pressure canner, adjust the water level to ensure there is 3″ of water in the bottom of the canner.

Place the lid on the pressure canner, tightening it down. Allow the pressure canner to boil, and vent for 10 minutes before placing the weight on the canner.

Place the weight on the canner and bring up to 10 lbs of pressure, adjusting the pressure for altitude if necessary, and process pint jars for 1 hour and 15 minutes.

Turn off the heat and allow the canner to come to 0 pressure naturally. Carefully remove weight, then wait 2 minutes before carefully removing the lid.

Allow the jars to sit for 10 minutes before removing to a towel-lined counter. Wait 12-24 hours before checking for proper seals. Remove the rings, wash the jars, label them, and store them in a cool dark place for 18 months or longer.

Tips for Canning Black Bean and Corn Salsa

You could make this salsa and eat it fresh. Simply use canned beans and canned corn and heat thoroughly before serving.

If you do not have a pressure canner, this salsa can be made and cooked through then put in straight-sided jars and frozen.

This salsa is not spicy, it’s quite mild. If you want to add spice, leave the seeds in the hot peppers when chopping.

Once opened, the salsa needs to be refrigerated and used within one week.

More Salsa Recipes to Try Next Time:

• Roasted Salsa Verde
• The Best Homemade Canning Salsa Recipe
• Easy Peach Salsa Canning Recipe with Fresh Peaches

If you try this delicious recipe for canning black bean and corn salsa, I’d love to hear about it in the comment section below! Also, I’d love if you would leave me a recipe review on the recipe card below and tag me on Instagram with your recipe creations @therusticelk!