Time 10m Number Of Ingredients 9 Steps:
Mix all ingredients and chill, preferably overnight. It takes time for the flavors to blend. Serve with tortilla chips, preferably Tostito’s Scoops. This can also be used in place of salsa for any other dish, such as tacos, quesadillas, fajitas, etc.
Time 15m Yield 4 cups. Number Of Ingredients 14 Steps:
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.
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.
Time 2h10m Number Of Ingredients 10 Steps:
In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
Time 8h25m Yield 16 Number Of Ingredients 15 Steps:
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Time 2h50m Yield 16 Number Of Ingredients 9 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet. Roast in the preheated oven, checking frequently, for 20 to 25 minutes. Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine. Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.
Time 45m Yield 6 cups Number Of Ingredients 16 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.
Time 15m Yield 10-12 servings Number Of Ingredients 12 Steps:
Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it’s slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely. Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt. Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.
More about “corn tomato and black bean salsa recipes”
Time 10m Yield 15-20 serving(s) Number Of Ingredients 12 Steps:
Mix together and chill! Serve with Tortilla Chips.
