CORN SALSA WITH BLACK BEANS
The sour cream and mayo in this dish give it a creamy twist that sets it apart from other corn and black bean salsas.
Provided by LMWELCH
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 30m
Yield 10
Number Of Ingredients 17
Steps:
- Combine corn, black beans, bell peppers, jalapeno, red onion, cilantro, and garlic in a large bowl.
- Whisk mayonnaise, sour cream, vinegar, cumin, chili powder, cayenne, salt, lime juice, and black pepper together in a small bowl. Toss dressing with corn and bean mixture.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 30.9 g, Cholesterol 6.7 mg, Fat 11.1 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 2.3 g, Sodium 522.5 mg, Sugar 3.4 g
BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
- In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
- Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
- Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
- After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
- When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
- Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
- Combine all ingredients in a large bowl.
- In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.
BAJA BLACK BEANS, CORN AND RICE
A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.
Provided by Barb G.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook brown rice.
- In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
- To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
- Stir together before eating.
Nutrition Facts : Calories 396.4, Fat 5.4, SaturatedFat 0.9, Sodium 203, Carbohydrate 78, Fiber 11, Sugar 6.1, Protein 12.4
BROWN RICE WITH SALSA AND BLACK BEANS
This is a quick and easy recipe that is great as a cold salad or side. You can use instant brown rice or cook regular brown rice, You can also substitute a different type of bean and vary the salsa depending on how hot you like it. I love the fact that this can be served hot as well as cold and is deliscious either way. It can also be a main dish or a side dish.
Provided by Susan M.
Categories Low Cholesterol
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.
Nutrition Facts : Calories 253.6, Fat 0.8, SaturatedFat 0.1, Sodium 624.1, Carbohydrate 53.2, Fiber 6.1, Sugar 2, Protein 8.4
CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE
I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.
Provided by Sharon123
Categories Mango
Time 40m
Yield 4-6
Number Of Ingredients 16
Steps:
- In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
- Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
- You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
- Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
- Mash a few beans with a spoon for thicker consistency.
- Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.
WARM SOUTHWEST SALSA WITH TORTILLA CHIPS
Turn up the heat at your Mexican-themed party with a hot dip that's loaded with tomatoes, corn, black beans and flavor. Make it in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 20
Number Of Ingredients 12
Steps:
- Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
- Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g
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- Cook the rice according to the package directions. If desired, subsitute low sodium veggie broth instead of water while steaming or add 1/2 of a veggie stock cube to the water as the rice cooks.
- Allow the rice to cool slightly, then fluff with a fork and transfer to a large mixing bowl. Add the remaining ingredients and toss well to combine. Taste and add more salt and pepper as needed.
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