Corny Bean Salsa Recipes

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.

QUICK CORN AND BEAN SALSA

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.

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.

RED BEAN & CORN SALSA

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

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.

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Steps:

• Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.