Black Bean Fresh Corn Salsa Food

BLACK BEAN AND CORN SALSA

Steps:

• Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl.
• Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.

YET ANOTHER BLACK BEAN AND CORN SALSA

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!

FRESH BLACK BEAN AND CORN SALSA

Steps:

• First, mix the frozen corn and the taco mix - this will coat the corn and give it time to thaw while you get everything else together.
• Then prepare and add the other ingredients and mix gently.
• The corn will help keep the salsa cool while you are taking it where ever it needs to go.
• I try to make 2 or 3 hours ahead so the taco mix can do it's thing.

BLACK BEAN & FRESH CORN SALSA

Steps:

• Cut corn from cob and place in pan with jus enough water to cover.
• Bring to boil and cook about 5 minutes.
• Drain.
• Mix in remaining ingredients and chill.

CORN & BLACK BEAN SALSA

Steps:

• Drain, then rinse the soaked beans. Cover with cold water, bring to the boil, then simmer for 45 mins or until tender. Drain again.
• Mix the beans, corn, spring onions, coriander stalks and leaves, lime juice, oil and some seasoning together in a bowl. Cover, then chill for up to half a day until ready to serve.

CORN 'N' BLACK BEAN SALSA

Steps:

• In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

FRESH TOMATO AND BLACK BEAN SALSA

Steps:

• Combine the first seven ingredients in a mixing bowl. Season with salt and pepper.
• Add the lime juice and olive oil.
• Mix well.
• Spoon into a serving bowl and serve with the chips.

BLACK BEAN CROQUETTES WITH FRESH SALSA

Steps:

• Preheat oven to 425°F Coat a baking sheet with cooking spray.
• Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
• Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
• Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

BLACK BEAN AND CORN SALSA

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.