Mexican Corn And Black Bean Avocado Salsa Recipes
CORN BLACK BEAN AVOCADO SALSA
This corn black bean & avocado salsa is loaded with avocado, black beans, corn, and cilantro. It's perfect as a chip dip or side salad.
Provided by Sally
Categories Appetizer
Time 10m
Number Of Ingredients 13
Steps:
- Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
- Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)
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 AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
ROASTED CORN AND BLACK BEAN SALSA
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
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 AVOCADO CORN SALSA
My sister from Chicago is so proud of this recipe because we constantly call her for it. I don't know where she found it but we are all glad she did.
Provided by Charlotte J
Categories Sauces
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Mix all ingredients together and refrigerate over night.
- Stir and serve with tortilla chips.
Nutrition Facts : Calories 1989.1, Fat 119.8, SaturatedFat 17.3, Sodium 992.5, Carbohydrate 213, Fiber 69, Sugar 31.6, Protein 51.4
CORN 'N' BLACK BEAN SALSA
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
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
MEXICAN CORN AND BLACK BEAN AVOCADO SALSA
I love this Salsa. It is really tasty on Tortilla chips,and goes well on top of salads. This is my version of the Mexican dish. Enjoy
Provided by Nor Mac
Categories Other Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- 1. Rinse the black beans and corn. Strain them,and add to a medium bowl. Add the canned diced tomatoes with juice. Stir to combine.
- 2. Add the chopped Cilantro,and chopped onion, lime juice,honey Cayenne pepper,salt,and olive oil. Stir to combine all.
- 3. Peel and chop Avocado. Toss Avocado with 1 tablespoon of Lime juice. Chop Grape tomatoes. Add both to bowl with corn mixture. Stir to combine all,and refrigerate. Serve with Tortilla chips,or top salads with it.
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