Garlic Black Bean White Corn Salsa Recipes

BLACK BEAN AND CORN SALSA

Steps:

• GRILL CORN (optional): Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
• OR SKILLET CORN (optional): Cut the kernels off of the cob OR use canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
• ASSEMBLE: Add all of the remaining Black Bean Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.
• CHILL: Chill for one hour before serving. This salsa will keep covered in the fridge for up to five days, but is best within a couple hours.

MIXED BEANS AND MORE

Steps:

• Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
• Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
• Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
• Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

CORN SALSA WITH BLACK BEANS

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.

TUCSON BLACK AND WHITE BEAN SALSA

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and sauté until brown, about 3 minutes. Transfer to large bowl. Add 2 tablespoons oil and all remaining ingredients. Season generously with salt and pepper. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

GARLIC BLACK BEAN & WHITE CORN SALSA

Steps:

• Mix all ingredients together in large bowl.
• Cover and refrigerate overnight.