Roasted Corn And Black Bean Salsa Best Recipes

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ROASTED CORN AND BLACK BEAN SALSA

2022-10-03



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.

BLACK BEAN AND ROASTED CORN SALAD

2022-10-03



Black Bean and Roasted Corn Salad image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 29

Ingredients:

  • 1/2 cup grapeseed oil, divided
  • 1 large red onion, diced
  • 2 cloves fresh garlic, chopped
  • 1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy)
  • One 16-ounce can black beans, drained
  • Salt and freshly ground black pepper
  • 1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal
  • 1/4 cup minced fresh cilantro leaves
  • 1 mango, diced small
  • 2 teaspoons diced red onion
  • 2 teaspoons diced red bell pepper
  • 2 teaspoons diced green bell pepper
  • 1 teaspoon chopped chives
  • 1 lemon, juiced
  • 1 1/2 teaspoons honey
  • 1 teaspoon rice wine vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1 shallot, quartered
  • 2 teaspoons chopped chives
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup canola oil
  • 1 large ripe tomato, diced small
  • 2 tomatillos, diced small
  • 1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced
  • 2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried
  • 2 stalks celery, small diced
  • Salt and freshly ground black pepper

Steps:

  • For the roasted corn and black beans:
  • Preheat oven to 375 degrees F.
  • In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
  • For the mango salsa:
  • Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
  • For the vinaigrette:
  • Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
  • To make the tomato salsa:
  • Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
  • Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.

WONDERFUL SALSA WITH BLACK BEANS AND CORN

2022-10-03



Wonderful Salsa With Black Beans and Corn image

I love Chic chi's Fiesta Style Salsa and was looking for a recipe on here that was similar and I couldn't find one. I canned Wonderful Salsa, recipe #9272 last year and LOVED it, so I created my own "Fiesta" Salsa. I would like to thank Jazze22 for sharing her Wonderful Salsa recipe. I will post the recipe as I made it, I did make a couple changes from the original recipe. I hope if you try it, that you like it as much as I do. To cut the heat remove the veins and seeds. Also, wear gloves when handling the peppers.

Provided by Doing it Right

Categories     Vegetable

Time 1h15m

Yield 7 pints, 7 serving(s)

Number Of Ingredients 14

Ingredients:

  • 8 cups tomatoes, peeled, chopped and drained
  • 2 1/2 cups onions, chopped (I use sweet onions)
  • 1 1/2 cups green peppers
  • 1 cup jalapeno pepper, chopped
  • 1 cubanelle pepper, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/8 cup canning salt
  • 1/3 cup vinegar
  • 1 (15 ounce) tomato sauce
  • 1 (12 ounce) tomato paste
  • 1 (15 ounce) black beans, drained and rinsed
  • 2 cups frozen corn

Steps:

  • Mix all together and bring to a slow boil for 10 minutes.
  • Seal in sterilized jars and cook in a hot water bath for 10 minutes.

ROASTED CORN AND BLACK BEAN SALAD

2022-10-03



Roasted Corn and Black Bean Salad image

This recipe is healthy, simple, and delicious. It goes great with fish, chicken, or meat. I got this recipe from a magazine called inland empire and It has been a favorite ever since.

Provided by mamadelogan

Categories     Black Beans

Time 14m

Yield 1/2 salad, 4-6 serving(s)

Number Of Ingredients 10

Ingredients:

  • 1 tablespoon olive oil
  • 3 cups fresh corn kernels (may use frozen)
  • 2 tablespoons chopped red onions (green onion, shallots, and regular onion work fine.)
  • 1 medium tomatoes, diced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground dried chile
  • 1/2 teaspoon salt
  • 1/2 cup choped cilantro

Steps:

  • In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
  • Transfer corn to large bowl and stir in remaining ingredients.

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