Corn And Black Bean Guacamole Food

CORN AND BLACK BEAN GUACAMOLE

Steps:

• Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
• Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

BLACK BEAN AND CORN GUACAMOLE

Steps:

• In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with black beans and corn.

BLACK BEAN AND CORN GUACAMOLE

Steps:

• Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.
• Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.

CHILAQUILES WITH CORN AND BLACK BEANS

Steps:

• Preheat the broiler. Combine the tomatoes, salsa, garlic and jalapeño in a blender and blend until smooth.
• Heat a large nonstick broiler-proof skillet over high heat and add the vegetable oil. Add the bell pepper and cook until the edges just begin to soften, 1 to 2 minutes. Add the black beans and corn and cook, tossing, until heated through, 1 to 2 minutes. Remove to a bowl using a slotted spoon.
• Heat the empty skillet over medium-high heat. Add the tomato mixture and cook until slightly thickened, 3 to 4 minutes. Add 1 cup water to the blender and swirl it around; set aside.
• Add the chips to the skillet and stir, adding the water from the blender as needed to moisten. Scatter the vegetable-bean mixture over the top. Transfer the skillet to the broiler and broil until heated through, 1 to 2 minutes. Top with the avocado, cilantro and cheese.

BLACK BEAN AVOCADO SALSA WITH CORN

Steps:

• Preheat the grill over medium-high heat.
• Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
• Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
• Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

BLACK BEANS & CORN

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

CORN, BLACK BEAN, AVOCADO, LIME SALAD

Steps:

• Drain and wash corn and black beans. Dice onion. Cut tomatoes in half. Peel and chunk avacado. Minch fresh cilantro. Toss all items together in a bowl and squeeze the juice of two fresh limes on them. Refrigerate.

BLACK BEAN & SWEET CORN GUACAMOLE RECIPE - (4.6/5)

Steps:

• Combine ingredients for the black bean dip in a food processor the process until smooth, scraping down sides as needed. Taste and add more salt and pepper if necessary. Smooth into the bottom of a 9" pie pan then place into the refrigerator while making Sweet Corn Guacamole. Add avocados, lime juice, garlic, salt, and pepper to a large bowl then mash until smooth. Taste and add more salt and pepper if necessary. Fold in thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle on chopped tomatoes and crumbled Cotija cheese then serve with tortilla chips and crudite.