Roasted Corn And Black 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.

BLACK BEAN AND ROASTED CORN SALSA

Steps:

• Cook corn as directed on bag; cool 10 minutes.
• Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
• Serve with tortilla chips.

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
• Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
• Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
• Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
• For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Roast corn in oven for 1- 11/2 hours at 400 degrees F. Let cool before removing corn kernals from cob in a bowl.
• In a medium bowl place rinsed and drained black beans, roasted corn kernals, chopped onion, minced garlic, chopped cilantro, jalepeno, tomatoes, and salt.
• Cut lime in half and squeeze juice over ingredients.
• Use small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can. I throw away the rest, so do what suits your taste the best.
• Mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistancy/ taste.

GRILLED CORN AND BEAN SALSA WITH BAKED CORN CHIPS

Steps:

• For Salsa:
• Set up grill or indoor grill pan over medium heat.
• In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
• In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
• For Corn Chips:
• Preheat oven to 400 degrees F.
• Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Remove silk from corn and fold the husks back over the corn. Grill on high heat until the husks are charred and the corn is tender.
• Chop onions and garlic. Place into bowl
• Juice two limes over the onions and garlic. The lime juice will start to cook the onions and garlic.
• Dice Bell Pepper and finely chop jalapeno add to bowl I like heat so I leave the seeds and ribs in my jalapeno but if you don't like heat remove the seeds and ribs.
• drain black beans and roasted tomatoes. You can always use fresh roasted tomatoes
• Rinse the black beans add to bowl
• Dice roasted tomatoes and fresh tomato, removing the seeds and as much juice as possible Add to bowl
• Finely chop cilantro add to bowl I don't like the way the stems taste so I always just remove most of the stem and finely chop
• Remove corn from the cob add to bowl
• add salt, pepper, cumin and chili powder to taste. Stir If you are going to add the cojita cheese remember that it is a rather salty cheese
• crumble cojita cheese over salsa right before serving and give a final stir I do a fine crumble and use about 1/4 a cup of the cheese but it depends on the amount of salt you have used in the salsa and how much you like cojita cheese

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.

ROASTED CORN AND BLACK BEAN SALAD

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.

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.