Bean And Corn Salsa Recipe 445

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

QUICK CORN AND BEAN SALSA

Quick Corn and Bean Salsa image

If you want a different type of salsa than your standard salsa, this is the one for you. Great for potlucks and will have everyone asking for more. Chill and serve with tortilla chips.

Provided by Becky Harris

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

Time 35m

Yield 20

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can white corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
3 tomatoes, diced
2 avocados - peeled, pitted, and cut into small cubes
1 bunch cilantro, chopped
7 green onions, chopped
1 (16 ounce) bottle zesty Italian-style salad dressing

Steps:

Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 19.8 g, Fat 9.9 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 642.1 mg, Sugar 4 g

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

THREE-BEAN SALSA

Three-Bean Salsa image

Here's an easy recipe for fabulous, chunky salsa. "It's fast, fresh, low in fat and high in fiber," shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 cups.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

QUICK AND EASY SALSA WITH BLACK BEANS AND CORN

Quick and Easy Salsa With Black Beans and Corn image

Yesterday was my turn to bring snacks to my Cuban salsa class -- the dance that is. After scanning dozens of recipes, I couldn't find what I wanted so I created this one. After watching my classmates tip the bowl, I decided it was worth posting. While the ingredients are familiar, the ratio of tomatoes, beans and corn is quite different from the dozens already here. So easy, its a crowd pleaser.

Provided by justcallmetoni

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1 jalapeno, finely diced
1/2 red onion, finely diced
2 tablespoons lime juice, about 1 lime
1/2 teaspoon cumin
2 -3 tablespoons cilantro, finely chopped
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn

Steps:

In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn.
Refrigerate at least an hour and adjust seasonings to taste.
Serve with chips or vegetables or whatever pleases you.

BLACK BEAN AND CORN SALSA

Black Bean and Corn Salsa image

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

Ingredients

2 1/2 fresh corn kernels (from 5 ears)
1 tablespoon olive oil
2 teaspoons ground cumin
1 cup chopped red bell pepper (from 1 medium pepper)
2 (15-oz.) cans black beans, drained and rinsed
1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])
1 cup chopped red onion (from 1 small [5 oz.] onion)
1/2 cup chopped fresh cilantro (from 1 bunch cilantro)
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon finely chopped jalapeño chile, not seeded (1 small chile)
3/4 teaspoon kosher salt

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

Black Bean and Corn Salsa image

Make and share this Black Bean and Corn Salsa recipe from Food.com.

Provided by larchie

Categories Sauces

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 1/2 ounce) can black beans, rinsed & drained
1 (7 ounce) can corn, drained
4 -6 roma tomatoes, processed
1 bunch green onion, chopped
2 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon cilantro, processed with tomatoes
1 teaspoon creole seasoning (I use Tony Cachere's)

Steps:

Mix all the ingredients in a large bowl and chill for at least 1/2 an hour.
Serve with blue corn chips or whatever else you would like.

Nutrition Facts : Calories 88.3, Fat 0.6, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 17.9, Fiber 4.7, Sugar 2, Protein 4.7

RED BEAN & CORN SALSA

Red Bean & Corn Salsa image

Not being a fan of store bought salsas I prefer to make my own. This was a test recipe which, I must say, came out fabulous. I took a quart of it to a party and everyone loved it - gone in no time. What started out as a mistake by using red beans will now be my bean of choice from now on. Of course, you can always use black beans...

Provided by Donna Graffagnino

Categories Vegetable Appetizers

Time 30m

Number Of Ingredients 16

Ingredients

1 can(s) dark red kidney beans or black beans
1 can(s) purple hull peas or black eyed peas,
1 can(s) yellow corn, or yellow and white corn
2 can(s) rotel tomatoes (regular or hot)
1 11 oz can v-8 juice
1/4 c red onion, finely chopped
3-4 green onions, thinly sliced
1/2 c red bell pepper, diced
1/2 c green bell pepper
1-2 jalapeno, seeded and finely diced
1 tsp garlic, minced
8 tsp fresh parsley or cilantro, chopped (i use 1 tsp dried cilantro and 2 tsp dried parsley)
1 dash(es) lime juice (or squeeze one slice of lime)
salt to taste
red and green tobasco to taste (optional)
red pepper flakes to taste (optional)

Steps:

1. Get a large mixing bowl ready for all of the ingredients. Drain the kidney beans and peas, rinse well. Dump in the bowl. Drain the corn, and dump them in the bowl with beans and peas.
2. Add the Rotel tomatoes, V-8, onion, bell pepper, jalapeno, garlic, parsley, cilantro, and lime juice. Stir well and taste for seasoning. If you like it more spicy add the Tobasco and crushed red peppers; mix well. Cover and refrigerate - the longer the better. Serve with white Tortilla chips or Scoops. Enjoy!
3. *NOTES: To say that I am not fan of cilantro is a huge understatement and I don't like the smell of it fresh, so I use dried. If you love fresh cilantro and want to use 3 Tbsp in place of the dried, or triple the amount of fresh cilantro for the dried parsley - go for it. That is an herb that you either love or hate, but I found that 1 tsp dried in this recipe actually works well and gives it that authentic Bean & Corn salsa flavor. If you want to make this as a salad or side dish, leave out the V-8. I always make this at least 1 day ahead of time so the flavors will marry.
4. You can multiply this recipe and pressure can leftovers to enjoy later. Pint Jars - Can at 10 lbs pressure for 75 minutes Quart Jars - Can at 10 lbs pressure for 90 minutes

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