Red Bean Corn Salsa Recipes
CORN AND BLACK BEAN SALSA
You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!
Categories Cinco de Mayo Summer Super Bowl tailgate appetizers snack
Time 15m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
- Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
- Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.
FRESH CORN SALSA
This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.
Provided by Cookie and Kate
Categories Salsa
Time 20m
Number Of Ingredients 10
Steps:
- In a medium serving bowl, combine all of the ingredients. Stir to combine.
- Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
- For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
Nutrition Facts : ServingSize 1/2 cup (without optional avocado), Calories 58 calories, Sugar 4.5 g, Sodium 152.2 mg, Fat 0.8 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 1.6 g, Protein 2.1 g, Cholesterol 0 mg
RED BEAN & CORN SALSA
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
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
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
HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA
This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.
Provided by hvoeltner
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 25m
Yield 72
Number Of Ingredients 12
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.
Nutrition Facts : Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g
YET ANOTHER BLACK BEAN AND CORN SALSA
This is a must for any extended family get-together when I double the recipe. I also like this as an accompaniment to grilled chicken or on top of a baked potato. Quick and tasty! (Can sizes are an estimate b/c I don't have them on hand.)
Provided by Impera_Magna
Categories Sauces
Time 10m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Except for one can of the Rotel tomatoes, drain canned vegetables.
- Mix together all ingredients, making sure spices are well blended in the veggies.
- Cover and refrigerate, allowing flavors to blend.
- Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!
Nutrition Facts : Calories 43.2, Fat 0.2, SaturatedFat 0.1, Sodium 160.4, Carbohydrate 9.1, Fiber 1.6, Sugar 0.3, Protein 2.2
QUICK CORN AND BEAN SALSA
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
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
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
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