Black Bean And Corn Pancakes With Tomatillo Salsa Recipes

Steps:

• Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.
• Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.
• Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.
• Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.
• Serve hot pancakes with salsa.

Steps:

• Black Bean and Corn Pancakes: In a large bowl, sift together the flour, baking powder, baking soda, sugar, salt and cumin. Add cornmeal and stir. In a separate bowl, combine the eggs, milk, vinegar, black beans, corn, chiles, onion, bell pepper, cilantro and cheese. Add to cornmeal mixture; stir until combined. Heat a griddle to medium-high heat. When heated, spray with vegetable non-stick cooking spray. Place 1/4 to 1/2 cup of the mixture onto griddle, placing about 2" apart. Cook until firm on the edges and tiny holes appear on each pancake. Turn the pancakes and cook until brown on the other side. Tomatillo Salsa: Combine all ingredients in a small bowl. Refrigerate until ready to use.

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.

Steps:

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

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.

Steps:

• Drain, then rinse the soaked beans. Cover with cold water, bring to the boil, then simmer for 45 mins or until tender. Drain again.
• Mix the beans, corn, spring onions, coriander stalks and leaves, lime juice, oil and some seasoning together in a bowl. Cover, then chill for up to half a day until ready to serve.

Steps:

• Except for one can of the Rotel tomatoes, drain canned vegetables.
• Mix together all ingredients, making sure spices are well blended in the veggies.
• Cover and refrigerate, allowing flavors to blend.
• Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!