Corn And Black Bean Salsa No Tomatoes 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.

TOMATO BLACK BEAN SALSA

Tomato Black Bean Salsa image

This fresh-tasting medley bursts with homegrown garden goodness, including tomatoes, red pepper and crunchy corn. "Serve this salsa in the traditional way with baked tortilla chips and veggies-or as a condiment for fish," suggests Chris Schnittka of Charlottesville, Virginia.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 14

Ingredients

3 medium tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
3/4 cup fresh or frozen corn
1/2 cup finely chopped red onion
1/2 cup chopped roasted sweet red peppers
1 jalapeno pepper, finely chopped
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
Tortilla chips

Steps:

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CORN AND BLACK BEAN SALSA (NO TOMATOES)

Corn and Black Bean Salsa (No Tomatoes) image

I find this recipe interesting since there are no tomatoes. The balsamic vinegar also adds a nice flavor. Something different!

Provided by Chris from Kansas

Categories Black Beans

Time 15m

Yield 4 cups

Number Of Ingredients 9

Ingredients

15 ounces black beans, rinsed and drained
1 cup frozen white corn, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
8 green onions, thinly sliced
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt

Steps:

Combine all ingredients. Cover and chill at least 30 minutes.
Store in refrigerator for up to 3 days in an airtight container.
Serve with tortilla chips.

Nutrition Facts : Calories 156.2, Fat 0.9, SaturatedFat 0.2, Sodium 154.1, Carbohydrate 31.2, Fiber 8.9, Sugar 1.7, Protein 8.9

CORN 'N' BLACK BEAN SALSA

Corn 'n' Black Bean Salsa image

I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 11 cups.

Number Of Ingredients 9

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Tortilla chips

Steps:

In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BLACK BEAN AND ROASTED CORN SALSA

Black Bean and Roasted Corn Salsa image

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

Ingredients

1 bag (11.8 oz) frozen honey roasted sweet corn
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped plum (Roma) tomato (1 small)
1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
roasted veggie zesty Cheddar tortilla chips, if desired

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

CORN, TOMATO, AND BLACK BEAN SALSA

Corn, Tomato, and Black Bean Salsa image

This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.

Provided by NICK SUHADOLNIK

Categories Corn

Time 45m

Yield 6 cups

Number Of Ingredients 16

Ingredients

1 cup finely chopped onion
2 teaspoons minced garlic
4 tablespoons olive oil
6 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon lightly toasted,freshly ground cumin seed
2 jalapeno chiles, minced
4 tablespoons cider vinegar
2 tablespoons red chile honey (see ingredients below)
2 teaspoons salt
1 1/2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn)
6 large coarsely chopped ripe roma tomatoes
1 (15 ounce) can black beans
1 cup honey
1 tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt

Steps:

To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
Add the corn, tomatos, black beans and sauteed ingredients.
Stir to combine thoroughly.

CORN AND BLACK BEAN SALSA

Corn and Black Bean Salsa image

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

Provided by brucedenapeters

Categories Sauces

Time 10m

Yield 15-20 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans black beans (drained)
1 (15 ounce) can corn (drained)
1 (14 ounce) can diced tomatoes with green chilies (DO NOT DRAIN)
2 -3 roma tomatoes (diced)
1 medium purple onion (diced)
4 green onions (sliced)
1 teaspoon cumin
3 tablespoons fresh cilantro (minced)
1/4 cup olive oil
1/8 cup vinegar
2 garlic cloves (minced)
salt

Steps:

Mix together and chill!
Serve with Tortilla Chips.

Nutrition Facts : Calories 124.3, Fat 4.3, SaturatedFat 0.6, Sodium 108.7, Carbohydrate 18.1, Fiber 4.6, Sugar 1.9, Protein 5.1

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