Salsacornbeandip Recipes

YET ANOTHER BLACK BEAN AND CORN SALSA

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!

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.

MEXICAN CORN SALSA

Steps:

• Combine all the ingredients in a bowl with a good pinch of salt. It's best left to marinate for 30 mins before serving.

MEXICAN CORN SALSA RECIPE

Steps:

• To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle. Let the corn kernels cool.
• Once the corn kernels are steamed and cooled, put them in a large mixing bowl.
• Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together. Add the chopped green chili. Adjust the green chili suiting to your palate.
• Season the ingredients in the bowl with lemon juice, extra virgin olive oil, tabasco sauce, salt. Add freshly chopped coriander leaves.
• Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.
• Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos

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.

CORN SALSA DIP

Steps:

• Mix salsa, corn, Cheddar cheese, sour cream, and mayonnaise in a bowl. Refrigerate until chilled, at least 30 minutes.

BLACK BEAN AND CORN SALSA

Steps:

• Drain and rinse the corn and black beans, adding them to a mixing bowl. Note that we're only using 1/2 can of black beans in this version.
• Finely chop the 3 tomatoes, 1/2 red onion, 1 jalapeno, and 12-15 cilantro sprigs; adding them to the mixing bowl. I usually twist off and discard the thicker, bottom portion of the cilantro stems but keep the upper stems.
• Add the juice of 2 limes, 1 tablespoon adobo sauce, and 1 teaspoon salt. Combine well and take a final taste for seasoning, adding more salt or lime if necessary.
• Garnish with a generous sprinkling of Cotija cheese. Serve immediately or store in an airtight container in the fridge.