Black Bean Salsa Dip Food

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.

SALSA AND BLACK BEAN DIP

Steps:

• In medium bowl, combine all ingredients; mix well.
• Cover; refrigerate 1 to 2 hours to blend flavors. Serve with tortilla chips.

QUICK BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Steps:

• Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

BLACK BEAN DIP (OR SALSA OR SALAD)

Steps:

• Combine the black beans, corn (no need to defrost), bell pepper, onion, and cilantro in a large bowl. In a small bowl whisk together the remaining ingredients (except the optional avocado) and pour over the black bean mixture. Toss to thoroughly coat. Let stand for at least 15 minutes for the corn to fully defrost and flavors to combine-the flavors will continue to improve over time. When ready to serve, add the avocado**, if using, and toss. Great as a dip with tortilla or corn chips (like Scoops); as a salsa spooned over fish, chicken or steak; mixed into grain-based or green salads, or as a stand-alone salad.

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

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.

BLACK BEAN SALSA DIP

Steps:

• Preheat oven to 350ºF.
• Into a food processor, add salsa, half of the black beans, and half of the pinto beans, olive oil, garlic, taco seasoning, chili lime seasoning, dried oregano, chili powder, and 1 cup of your favorite Mexican cheese. Pulse the mixture until smooth.
• Spoon the mixture into a cast-iron skillet or high-walled baking dish and add the remaining black and pinto beans and stir until the ingredients are mixed well.
• Place the skillet into the oven for 25-30 minutes.
• Remove the bean dip from the oven and top with the remaining Mexican cheese.
• Topping the fresh red onion, red bell pepper, jalapeños, green onion, and chopped cilantro.
• Serve with your favorite tortilla chips.

1-2-3 BLACK BEAN SALSA DIP

Steps:

• Combine all ingredients in a bowl and mix well.
• Refrigerate for several hours to blend flavors.
• Serve with tortilla chips.

BLACK BEAN AND RASPBERRY SALSA DIP

Steps:

• Layer in pie pan in order listed.
• Bake at 350 F for 30 minutes or til bubbly.

BLACK BEAN SALSA

Steps:

• In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, and lime juice, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine.
• Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.

BLACK BEAN & CORN SALSA DIP

Steps:

• Cook bacon by the traditional stove-top method, or you can bake your bacon in the oven.
• While bacon is cooking, combine black beans, corn, salsa, bell pepper, green onions, cilantro, salt, and pepper in a large bowl. Toss until just combined. Store salsa in refrigerator for at least 30 minutes before serving.*
• Just before serving, stir in ¾ of the bacon. Top the black bean and corn salsa with remaining bacon pieces and serve with tortilla chips. Enjoy!

CHUNKY BLACK BEAN SALSA DIP WITH BACON

Steps:

• Combine all ingredients except peppers.
• Cut peppers lengthwise in half; discard stems and seeds. Cut each half crosswise into 2 pieces. Cut pieces lengthwise into chunks forming scoops.
• Serve bean mixture with pepper dippers.

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 SALSA

Steps:

• Place all ingredients (except tortilla chips) in a large bowl and stir to combine. Serve with tortilla chips.

DIP TRIO: GUACAMOLE, BLACK BEAN SALSA AND DRUNKEN PICO DE GALLO

Steps:

• For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
• For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
• For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.

BLACK BEAN AND CORN SALSA RECIPE

Steps:

• Combine all the ingredients in a medium-sized bowl.
• Cover and chill for at least 2 hours to let the flavors blend.
• Serve the cold salsa with tortilla chips or tacos, and enjoy!