GRILLED CORN AND BLACK BEAN SALSA
Steps:
- Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
- To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.
FIERY BLACK BEAN ROASTED CORN SALSA
This is a yummy vegetarian side dish served warm or cold. I put this little concoction inside lettuce wraps with chicken or beef fajitas, bbq chicken enchiladas and burritos of all kinds (including chimichangas). I, also, like to use this salsa with scrambled eggs and cheese in a tortilla quesadilla for bfast! Hope you try it...
Provided by Sharon Hayes
Categories Vegetable Appetizers
Number Of Ingredients 15
Steps:
- 1. Slice tomato, jalapeno, red pepper and onion into small pieces. Put in a food processor. Add chopped cilantro, lime and all other seasonings. Blend well. Cut corn off the cob and place in a medium sized bowl. Rinse and drain black beans and add to the bowl. Cut avocado into small pieces and add to the bowl. Poor the tomato mixture into the bowl and stir. Add chile pepper flakes and salt/pepper to taste. I tend to put a lot of pepper in ours. Probably a tablespoon as well as around a teaspoon of salt.
- 2. The picture I posted with this recipe is a little bit different than I normally make. I had some leftover homemade salsa with lime, onion, cilantro, peppers and tomatoes and I only had one roasted corn on the cob, so I added some corn that was previously frozen.
BLACK BEAN AND CORN SALAD
For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams
BLACK BEAN AND CORN SALSA
The perfect dip for salsa, chips, tacos, and more.
Provided by Southern Living Editors
Time 30m
Yield Serves 12 (serving size: about 2/3 cup)
Number Of Ingredients 11
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.
SPICY BLACK BEAN SALSA
A wonderful salsa recipe that is easy to make and very flavorful. It has been a hit with tortilla chips every time I've made it for an occasion.
Provided by Caryn
Categories Sauces
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first ten ingredients into a large bowl.
- Season with salt and pepper.
- Cover and refrigerate for 24 hours to let all the flavors meld together.
BLACK BEAN AND CORN SALSA
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
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
SALSA - FIRE ROASTED - CORN & BLACK BEAN OPTIONAL
This is quick salsa that is quite flavorful. after chopping the cilantro and dicing the Serrano just plop it all in the food processor and blend. If you want it hot use the entire Serrano - I always take the seeds out. I hope you like it. The canned tomatoes make it quick. Take it up a notch and add volume by draining and adding canned corn or black beans.
Provided by bones58gdi
Categories Vegetable
Time 15m
Yield 20 ounces, 10 serving(s)
Number Of Ingredients 10
Steps:
- Chop the cilantro and dice the Serrano.
- Add all ingredients (except corm and beans) in to the food processor. Blend. If you want more heat use the entire Serrano - I always take the seeds out.
- Take it up a notch and add volume by adding canned corn or drained black beans after the food processor. Just drain and discard the liquid and stir in beans and / or corn.
- If you have the will power let it chill 10-15 minutes to enhance flavors.
Nutrition Facts : Calories 11.4, Fat 0.3, Sodium 118.5, Carbohydrate 2.1, Fiber 0.6, Sugar 1.4, Protein 0.4
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.
BLACK BEAN AND CORN SALAD
Steps:
- Preheat the grill to medium.
- Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
- In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.
SPICY BLACK BEAN & CORN SALSA
Make and share this Spicy Black Bean & Corn Salsa recipe from Food.com.
Provided by achodges1642
Categories Beans
Time 15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients in blender.
- Blend ingredients on a dicing setting.
Nutrition Facts : Calories 129.7, Fat 4.4, SaturatedFat 0.6, Sodium 197.4, Carbohydrate 19.8, Fiber 5, Sugar 3, Protein 5.1
SPICY BEAN SALSA
Serve with tortilla chips. Very addicting!
Provided by Susan Navarrete
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h10m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 155 calories, Carbohydrate 20.4 g, Fat 6.4 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 1 g, Sodium 948.9 mg, Sugar 4.1 g
BAJA BLACK BEAN & CORN SALSA
Make and share this Baja Black Bean & Corn Salsa recipe from Food.com.
Provided by Lali8752
Categories Sauces
Time 20m
Yield 3 Cups
Number Of Ingredients 11
Steps:
- Cut corn kernels from the cob with a sharp knife.
- Stir together kernels and remaining ingredients except salt in a mixing bowl.
- Taste and add salt, as needed.
- Cover and refrigerate until ready to serve.
CORN & BLACK BEAN SALSA
I found this recipe in a "Party Cookbook" as a salad. I added and changed a few things so that it would become a salsa, which fits our lifestyle a little better. This was an absolute hit at my friend's cookout, and it tasted fantastic with the homemade margaritas that she served. Oh, and it's healthy!
Provided by Make-It-Easy
Categories Black Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine beans, corn, diced tomatoes, green onions and cilantro in large bowl.
- Whisk together oil, vinegar, salt and black pepper. Pour dressing over bean mixture. Stir gently to combine. Can be served immediately, or chilled for a few hours before serving.
Nutrition Facts : Calories 301.4, Fat 19.1, SaturatedFat 2.5, Sodium 593.3, Carbohydrate 29.5, Fiber 6.4, Sugar 0.2, Protein 7.2
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