Time 10m Yield 8 cups. Number Of Ingredients 14 Steps:
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Time 15m Number Of Ingredients 12 Steps:
In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, and lime juice, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine. Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.
Time 45m Yield 11 cups. Number Of Ingredients 9 Steps:
In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Yield Makes about 5 cups Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool. Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl. Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.
Time 20m Number Of Ingredients 16 Steps:
In a large bowl, combine the beans, corn, peppers, onion, and cilantro and parsley. Combine the sour cream, mayonnaise, vinegar and spices and seasonings; pour over bean mixture and toss gently until everything is coated in sauce. Serve with tortilla chips.
Time 10m Yield 5 cups Number Of Ingredients 3 Steps:
Combine all ingredients in a decorative bowl. Serve with tortilla chips.
Time 8h15m Yield 40 Number Of Ingredients 6 Steps:
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Time 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a bowl, combine all the ingredients & mix well. Cover and chill until serving time. Prep time doesn’t include chilling time.
Time 9m Yield 4 Number Of Ingredients 9 Steps:
Divide tostada shells between 4 plates. Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese. Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs. Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.
Time 45m Yield 1 cup, 6 serving(s) Number Of Ingredients 12 Steps:
Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning. Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk. Pour the dressing over the vegetable mixture. Stir to combine. Chill. Serve as a salad or with chips.
Time 5m Yield 24 servings, 2 Tbsp. each Number Of Ingredients 4 Steps:
Combine ingredients.
Time 15m Yield Makes 1 1/2 cups Number Of Ingredients 7 Steps:
Whisk together chipotle, lime juice, 3/4 teaspoon kosher salt, and onion. Let stand 10 minutes. Stir in beans and cilantro. Serve with chips.
