Corn And Black Bean Salsa No Tomatoes 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.

HOMEMADE CORN AND BLACK BEAN SALSA

Steps:

• 1. Char poblanos and chiles over open flame, either on your grill or a gas stove top burner until skins are black. Place them in a plastic bag and set aside.
• 2. Blanch and shock tomatoes. Peel tomatoes and squeeze out seeds and juice, strain juice and save for later. Chop tomato meat and put in 2 qt. saucepan. Add strained juice back to tomatoes. Add zest and juice of lime to tomatoes. Boil over medium high heat for 7 to 10 minutes. Remove from heat.
• 3. Melt butter in skillet. Add onions, corn and garlic. Sauté about 5 minutes until onion is translucent and corn loses raw taste. Add beans and cook another 1-2 minutes.
• 4. Remove peppers and chiles from bag. Peel off charred peelings and remove stems and seeds. Chop and add to corn mixture.
• 5. Mix corn and bean mixture with tomatoes and add cilantro. Stir in tomato paste. Add salt and pepper to taste. Heat through to blend flavors. Cool completely 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.

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 AND CORN SALSA

Steps:

• Place the tomatoes, beans, corn, red onion, jalapeno and garlic in a bowl. Stir to combine.
• Add the cilantro, lime juice and salt. Stir gently until everything is mixed together.
• Let stand at room temperature for 20 minutes. Serve, or cover and refrigerate for up to 8 hours.

CORN AND BLACK BEAN SALSA (NO TOMATOES)

Steps:

• Combine all ingredients. Cover and chill at least 30 minutes.
• Store in refrigerator for up to 3 days in an airtight container.
• Serve with tortilla chips.

BLACK BEAN AND CORN SALSA

Steps:

• Combine the first 5 ingredients in a medium bowl.
• Add the lime juice, olive oil, vinegar, salt, pepper, and cilantro.Toss to mix.
• Cover and refrigerate for at least 1 hour.

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 AND CORN SALSA

Steps:

• To a medium-size mixing bowl, add black beans, corn, tomatoes and chilies, parsley, and onion.
• Drizzle on fresh lime juice. Toss all ingredients together. Taste and add salt if needed.
• Cover the bowl with plastic wrap and let the salsa sit for 30 minutes, allowing the flavors to marry.
• Remove the plastic wrap, stir and serve with your favorite tortilla chips.