Corn N Black Bean Salsa Food

CORN 'N' BLACK BEAN SALSA

Corn 'n' Black Bean Salsa image

I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 11 cups.

Number Of Ingredients 9

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Tortilla chips

Steps:

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

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

YET ANOTHER BLACK BEAN AND CORN SALSA

Yet Another Black Bean and Corn Salsa image

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

Ingredients

2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot")
1 (14 ounce) can Mexican-style corn
1 (16 ounce) can black beans
1 (4 ounce) can green chilies (optional)
1 cup diced sweet onion
garlic powder, to taste
chili powder, to taste
cumin, to taste
1/2 cup coarsely chopped fresh cilantro
dried cilantro, to taste (if you dont use fresh)
salt and pepper, to taste

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

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Oven-Roasted Corn and Black Bean Salsa image

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Provided by Stephanie Ferguson

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h50m

Yield 16

Number Of Ingredients 9

Ingredients

4 ears sweet corn
2 tablespoons olive oil
6 large tomatoes, chopped
2 (15 ounce) cans black beans, rinsed and drained
1 large onion, diced
2 jalapeno peppers, finely chopped
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic, finely diced

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g

CORN & BLACK BEAN SALSA

Corn & black bean salsa image

This fresh, tangy side dish will be the perfect addition to any barbecue

Provided by Sarah Cook

Categories Dinner, Lunch, Side dish

Time 55m

Number Of Ingredients 6

Ingredients

140g dried black beans , soaked overnight
326g or 330g can sweetcorn , drained
bunch spring onions , sliced
½ large bunch coriander , leaves and stalks chopped, plus chopped stalks leftover from the Cheese & chilli melts (see 'Goes well with', below)
juice 2 limes
2 tbsp olive oil

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.

Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.24 milligram of sodium

CORN AND BLACK BEAN SALSA AKA COWBOY SALSA

Corn and Black Bean Salsa Aka Cowboy Salsa image

This is a refreshing salsa that can be served as an appetizer with tortilla chips (lime flavored are really good), as a salad or over rice. Quick and easy, amounts are approximate. I have used canned diced tomatoes when fresh tomatoes are not as tasty.

Provided by MMinMI

Categories < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can black beans, drained and washed
1 (9 ounce) can vacuum packed corn
1 medium tomatoes, diced
1 small red onion, diced
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 bunch chopped cilantro
salt, to taste
2 avocados, diced

Steps:

Mix all ingredients thru salt together. Top with Avacado just before serving.

Nutrition Facts : Calories 135.1, Fat 7.6, SaturatedFat 1.1, Sodium 8.1, Carbohydrate 15.3, Fiber 5.3, Sugar 1.4, Protein 3.8

BLACK BEAN AND CORN SALSA

Black Bean and Corn Salsa image

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

Provided by Erinn Danna

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 8h25m

Yield 16

Number Of Ingredients 15

Ingredients

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
¼ red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
⅔ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
¼ teaspoon hot sauce, or to taste

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.

Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g

CORN AND BLACK BEAN SALSA

Corn and Black Bean Salsa image

You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!

Categories Cinco de Mayo Summer Super Bowl tailgate appetizers snack

Time 15m

Yield 10-12 servings

Number Of Ingredients 12

Ingredients

2 tbsp. olive oil, divided
3 c. fresh or thawed frozen yellow corn kernels
1 tsp. salt, divided
1/2 tsp. ground cumin
2 15.25-ounce cans of black beans, drained and rinsed
1 c. chopped fresh or drained canned tomatoes
1/2 c. chopped red onion
1 jalapeño, chopped
3 tbsp. fresh lime juice
1 garlic clove, grated or minced
1/4 c. chopped cilantro leaves
Tortilla chips, for serving

Steps:

Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.

BLACK BEAN AND CORN SALSA

Black Bean and Corn Salsa image

Feel like a world-class chef with this easy Black Bean and Corn Salsa. If you can thaw corn and chop onions, you're halfway to Black Bean and Corn Salsa.

Provided by My Food and Family

Categories Recipes

Time 1h10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

1 large tomato, chopped
1/2 cup rinsed canned black beans
1/2 cup frozen corn, thawed, drained
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. chopped red onions
1-1/2 tsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/8 tsp. chili powder

Steps:

Combine ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 20, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.6956 g, Sugar 0 g, Protein 0.6865 g

FRESH BLACK BEAN AND CORN SALSA

Fresh Black Bean and Corn Salsa image

There are a lot of black bean and corn salsa recipes, but I think this one is the freshest tasting salsa because of the frozen corn and that the corn is still frozen when you add it to the salsa.

Provided by McKinney Mom

Categories Black Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (16 ounce) cans black beans, rinsed
1 (24 ounce) package frozen white and yellow corn
1 (1 ounce) package taco seasoning mix
1/2 cup very finely chopped red onion
1/2-1 very finely chopped jalapeno
2 -3 large tomatoes, chopped
1 bunch cilantro, chopped very fine
2 limes, juice of
2 avocados (optional)

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.

Nutrition Facts : Calories 198.8, Fat 1.2, SaturatedFat 0.2, Sodium 7.9, Carbohydrate 40.9, Fiber 10, Sugar 4.7, Protein 10.4

ROASTED CORN AND BLACK BEAN SALSA

Roasted Corn and Black Bean Salsa image

Sometimes I'll turn this into individual appetizers by putting a spoonful of salsa in a tortilla chip scoop, then topping with a small dollop of sour cream.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

2 cups frozen corn, thawed and undrained
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup vegetable oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Dash salt
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon minced fresh cilantro
Tortilla chips

Steps:

In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.

Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

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