Time 30m Yield Serves 12 (serving size: about 2/3 cup) Number Of Ingredients 11 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.
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 35m Yield 20 Number Of Ingredients 9 Steps:
Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
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 15m Yield 6 Number Of Ingredients 9 Steps:
Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.
Time 10m Yield 1/3 cup, 12-15 serving(s) Number Of Ingredients 8 Steps:
mix well, chill and enjoy.
Time 10m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients thru salt together. Top with Avacado just before serving.
Time 10m Number Of Ingredients 12 Steps:
In a large mixing bowl, combine all ingredients until fully incorporated. Store in the refrigerator until serving. Serve with tortilla chips.
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.
More about “red bean corn salsa recipes”
Time 15m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In a medium bowl, mix together olive oil, cider vinegar and sugar. Add onion, beans and corn. Stir in feta and allow to marinate in the refrigerator for at least one hour. It gets better, the longer it sits!
