Salsa Fire Roasted Corn Black Bean Optional Recipes
BLACK BEAN AND ROASTED CORN SALSA
Try our NEW recipes for our NEW line of Seasoned Steamers. Deliciously seasoned Honey Roasted Sweet Corn mixed into a healthy salsa for easy eating with tortilla chips.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h20m
Yield 32
Number Of Ingredients 11
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.
Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g
OVEN-ROASTED CORN AND BLACK BEAN SALSA
This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.
Provided by Stephanie Ferguson
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h50m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g
ROASTED CORN AND BLACK BEAN SALSA
Make and share this Roasted Corn and Black Bean Salsa recipe from Food.com.
Provided by ohcarolita
Categories Black Beans
Time 40m
Yield 20 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 152.3, Fat 8.8, SaturatedFat 1.3, Sodium 178.8, Carbohydrate 16.3, Fiber 5.3, Sugar 2, Protein 4.3
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