Black Bean And Corn Pancakes With Tomatillo Salsa Food
BLACK BEAN AND CORN SALSA
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
Provided by Erinn Danna
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h25m
Yield 16
Number Of Ingredients 15
Steps:
- Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g
CORN 'N' BLACK BEAN SALSA
I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 11 cups.
Number Of Ingredients 9
Steps:
- In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA
These tasty and colorful corn pancakes can be made small for an appetizer or larger as a side dish for pork or chicken. Don't be intimidated by the ingredient list, there's very little chopping involved.
Provided by PAZAZ
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 21
Steps:
- Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.
- Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.
- Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.
- Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.
- Serve hot pancakes with salsa.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 49.8 g, Cholesterol 86.8 mg, Fat 10.7 g, Fiber 7.6 g, Protein 16.7 g, SaturatedFat 6.2 g, Sodium 1372.2 mg, Sugar 5.4 g
BLACK BEAN CORN SALSA WITH PORTOBELLO MUSHROOMS AND CHICKEN
Steps:
- Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.
BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA
Steps:
- Black Bean and Corn Pancakes: In a large bowl, sift together the flour, baking powder, baking soda, sugar, salt and cumin. Add cornmeal and stir. In a separate bowl, combine the eggs, milk, vinegar, black beans, corn, chiles, onion, bell pepper, cilantro and cheese. Add to cornmeal mixture; stir until combined. Heat a griddle to medium-high heat. When heated, spray with vegetable non-stick cooking spray. Place 1/4 to 1/2 cup of the mixture onto griddle, placing about 2" apart. Cook until firm on the edges and tiny holes appear on each pancake. Turn the pancakes and cook until brown on the other side. Tomatillo Salsa: Combine all ingredients in a small bowl. Refrigerate until ready to use.
CORN, TOMATO, AND BLACK BEAN SALSA
This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.
Provided by NICK SUHADOLNIK
Categories Corn
Time 45m
Yield 6 cups
Number Of Ingredients 16
Steps:
- To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
- Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
- To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
- Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
- Add the corn, tomatos, black beans and sauteed ingredients.
- Stir to combine thoroughly.
BLACK BEAN & CORN SALSA
Who knew it was so simple to jazz up store-bought salsa or that a few everyday ingredients could give it so much flavor? This one's perfect as a chip dipper or on top of tacos, burritos, eggs...stop us before we go on! -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the salsa, beans and corn. Refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 385mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
WONDERFUL SALSA WITH BLACK BEANS AND CORN
I love Chic chi's Fiesta Style Salsa and was looking for a recipe on here that was similar and I couldn't find one. I canned Wonderful Salsa, recipe #9272 last year and LOVED it, so I created my own "Fiesta" Salsa. I would like to thank Jazze22 for sharing her Wonderful Salsa recipe. I will post the recipe as I made it, I did make a couple changes from the original recipe. I hope if you try it, that you like it as much as I do. To cut the heat remove the veins and seeds. Also, wear gloves when handling the peppers.
Provided by Doing it Right
Categories Vegetable
Time 1h15m
Yield 7 pints, 7 serving(s)
Number Of Ingredients 14
Steps:
- Mix all together and bring to a slow boil for 10 minutes.
- Seal in sterilized jars and cook in a hot water bath for 10 minutes.
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