Micheles Black Bean Salsa Recipes

Steps:

• Working with 1 ear of corn at a time, stand it upright, stem end down, on a cutting board. Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Discard the cobs and scoop the kernels into a large bowl. You should have about 1 1/2 cups. Add the black beans, lime juice, canola oil, red onions, green onion, cumin, Cajun Seasoning, tomatoes, and cilantro and stir to combine. Season to taste with salt and pepper. Gently fold in the avocado. Serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours before serving.

Steps:

• Combine the beans, peaches, onion, cilantro, jalapeno and garlic in a medium bowl. Season with salt and pepper to taste. Serve with tortilla chips or spooned over grilled chicken or fish.

Steps:

• In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper.
• Add bell red and green peppers and both types of onions, and toss well.
• Add beans, and toss again.
• Cover, and refrigerate several hours or overnight, mixing occasionally.
• Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt.
• Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled!
• It keeps a long time in the refrigerator, and it tastes great!
• Actually, the longer it sets, the better it tastes, so make it in advance if you can.

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.

Steps:

• MIX all ingredients in large bowl. Refrigerate several hours or until chilled.
• SERVE with tortilla chips or grilled chicken.

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.