Bean And Corn Dip Recipes

BLACK BEAN AND CORN SALSA

Black Bean and Corn Salsa image

The perfect dip for salsa, chips, tacos, and more.

Provided by Southern Living Editors

Time 30m

Yield Serves 12 (serving size: about 2/3 cup)

Number Of Ingredients 11

Ingredients

2 1/2 fresh corn kernels (from 5 ears)
1 tablespoon olive oil
2 teaspoons ground cumin
1 cup chopped red bell pepper (from 1 medium pepper)
2 (15-oz.) cans black beans, drained and rinsed
1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])
1 cup chopped red onion (from 1 small [5 oz.] onion)
1/2 cup chopped fresh cilantro (from 1 bunch cilantro)
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon finely chopped jalapeño chile, not seeded (1 small chile)
3/4 teaspoon kosher salt

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 CORN SALAD ( DIP )

Black Bean and Corn Salad ( Dip ) image

Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.

Provided by Rita1652

Categories Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
salt, to taste (I having high blood pressure skip it totally)
1/4 teaspoon sugar
1/8 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, rinsed and drained (fresh grilled is best)
3/4 cup red onion, chopped
1/2 cup tomatoes, diced
1/2 cup sweet red pepper, chopped
2 jalapenos, seeded-and finely chopped
1/4 cup parsley (I like to mix all three) or 1/4 cup basil, finely chopped (I like to mix all three)

Steps:

In a large bowl, combine salad ingredients.
In a small bowl whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Heather's Cilantro, Black Bean, and Corn Salsa image

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

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

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

HOT BLACK BEAN AND CORN DIP

Hot Black Bean and Corn Dip image

Make and share this Hot Black Bean and Corn Dip recipe from Food.com.

Provided by Chef Shananigans

Categories Black Beans

Time 30m

Yield 3 cups of dip, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
1 (15 1/2 ounce) can black beans (drained)
1 (14 1/2 ounce) can white corn
1 (10 1/2 ounce) can Rotel tomatoes & chilies
2 cups Mexican blend cheese
1 teaspoon garlic powder
1 teaspoon chili powder
1/8 teaspoon cayenne powder
1/2 teaspoon cumin (optional adds smokiness)
1/2 bunch chopped cilantro

Steps:

Preheat oven to 350°F.
Mix cream cheese, black beans, corn, cilantro, Rotel, 1 1/2 cups of cheese, garlic powder, chili powder, cayenne, and cumin in a square 8x8 inches glass dish.
Cook at 350°F for 10 minutes and then stir.
Return to oven and cook for about 10-15 more minutes.
Remove from oven, stir and put remaining cheese on top.
Serve hot with tortilla or corn chips.

Nutrition Facts : Calories 325.6, Fat 20.6, SaturatedFat 11.9, Cholesterol 65.9, Sodium 628.5, Carbohydrate 23.8, Fiber 5.1, Sugar 4.2, Protein 14.4

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