GRILLED CORN AND BEAN SALSA WITH BAKED CORN CHIPS
Steps:
- For Salsa:
- Set up grill or indoor grill pan over medium heat.
- In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
- In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
- For Corn Chips:
- Preheat oven to 400 degrees F.
- Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
GRILLED CORN AND BLACK BEAN SALSA
Steps:
- Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
- To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.
BLACK BEAN AND GRILLED CORN SALSA
Serve this salsa on its own with tortilla chips or as a topping for Swordfish Kebabs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5 cups
Number Of Ingredients 12
Steps:
- Heat grill to medium hot. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeno and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeno, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeno, and set aside.
- Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers.
- Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.
YET ANOTHER BLACK BEAN AND CORN SALSA
This is a must for any extended family get-together when I double the recipe. I also like this as an accompaniment to grilled chicken or on top of a baked potato. Quick and tasty! (Can sizes are an estimate b/c I don't have them on hand.)
Provided by Impera_Magna
Categories Sauces
Time 10m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Except for one can of the Rotel tomatoes, drain canned vegetables.
- Mix together all ingredients, making sure spices are well blended in the veggies.
- Cover and refrigerate, allowing flavors to blend.
- Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!
Nutrition Facts : Calories 43.2, Fat 0.2, SaturatedFat 0.1, Sodium 160.4, Carbohydrate 9.1, Fiber 1.6, Sugar 0.3, Protein 2.2
GRILLED CHICKEN WITH BLACK BEAN - CORN SALSA
I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy!
Provided by Kristi
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix together first 7 ingredients.
- Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
- In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
- Cover and chill salsa until ready to serve.
- When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
- Serve with heaping spoonful of salsa atop each piece of chicken.
- Enjoy!
Nutrition Facts : Calories 654.7, Fat 13.6, SaturatedFat 2.4, Cholesterol 131.6, Sodium 296.2, Carbohydrate 66, Fiber 17.6, Sugar 4.5, Protein 70.1
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- Cut the Roma tomatoes in half and remove the seeds. Cut the pepper in half and remove the seeds. Cut the onion in half (you will only be using 1/2 of the onion though) and spray everything with olive oil. Sprinkle with salt and pepper. Place everything including the jalapeño on the grill to char and/or blister for about 10 minutes.
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- Brush the corn with 1 tbsp oil, reserving the remaining oil for mixing into the salsa. Place the corn on the preheated grill and cook for 5 minutes, or until a slight char starts to appear. Continue cooking for 15 minutes, turning after 5 minutes on each side.
- Remove the corn from the grill and let cool slightly. Using a sharp knife or corn stripper remove the corn from the cobs and place in a medium mixing bowl. Add remaining ingredients, including 1 tbsp reserved olive oil and mix thoroughly. Refrigerate for at least 30 minutes to allow flavors to meld.
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