CORN SALSA WITH BLACK BEANS
The sour cream and mayo in this dish give it a creamy twist that sets it apart from other corn and black bean salsas.
Provided by LMWELCH
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 30m
Yield 10
Number Of Ingredients 17
Steps:
- Combine corn, black beans, bell peppers, jalapeno, red onion, cilantro, and garlic in a large bowl.
- Whisk mayonnaise, sour cream, vinegar, cumin, chili powder, cayenne, salt, lime juice, and black pepper together in a small bowl. Toss dressing with corn and bean mixture.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 30.9 g, Cholesterol 6.7 mg, Fat 11.1 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 2.3 g, Sodium 522.5 mg, Sugar 3.4 g
YET ANOTHER BLACK BEAN AND CORN SALSA
This is a must for any extended family get-together when I double the recipe. I also like this as an accompaniment to grilled chicken or on top of a baked potato. Quick and tasty! (Can sizes are an estimate b/c I don't have them on hand.)
Provided by Impera_Magna
Categories Sauces
Time 10m
Yield 20 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 43.2, Fat 0.2, SaturatedFat 0.1, Sodium 160.4, Carbohydrate 9.1, Fiber 1.6, Sugar 0.3, Protein 2.2
SALSA BEAN DIP
Make and share this Salsa Bean Dip recipe from Food.com.
Provided by Lorrie in Montreal
Categories Low Cholesterol
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place the salsa in a sieve over a large bowl.
- Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes.
- Discard the liquid.
- In the bowl, mash the beans slightly with a fork.
- Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined.
- Transfer to a serving bowl.
BLACK BEAN CUMIN DIP
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 10 to 12 persons
Number Of Ingredients 7
Steps:
- Put all the ingredients in a food processor and blend until smooth. Reserve some of the juice from cooking the beans, or if you are using a canned product extra water can be used if there is not enough in the can. Season, to taste, with salt and pepper.
ENCHILADA BEAN DIP WITH CORN
Provided by Food Network
Categories appetizer
Time 20m
Yield Serves 18; 1/3 cup per serving
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Drain 1 can tomatoes and set aside.
- 3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
- 4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
- 5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
TUSCAN BEAN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
- Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
- Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
Steps:
- Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
BLACK BEAN AND CORN SALAD ( DIP )
Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine salad ingredients.
- In a small bowl whisk together dressing ingredients.
- Pour over the bean mixture and toss until all ingredients are coated.
BLACK BEAN, CORN, AND SALSA DIP--WEIGHT WATCHERS
I got this from my daughter. She had it with the baked Tostito Scoops. It was delicious. You can eat a whole cup and 15 scoops for 4 points, and one cup is a lot. Do you ever go to a gathering and there is nothing for you to eat if you are on Weight Watchers? Well now you can and you will enjoy it. It can also be used for a condiment. NOTE: I tried and tried to put in the Tostito Scoops in the ingredients and it wouldn't allow me, but you will need these for a dip.
Provided by Mimi in Maine
Categories < 15 Mins
Time 5m
Yield 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and drain beans.
- Add frozen corn (it will thaw in the bowl).
- Add can of tomatoes and the salsa.
- Mix well.
- Serve with the scoops.
- NOTE: 4 points for 1 cup beans; 2 points for the corn; tomatoes and salsa are free; 15 Tostitos are 2 points; TOTAL--1 cup dip with the 15 Tostitos is 4 points.
Nutrition Facts : Calories 254.7, Fat 1.4, SaturatedFat 0.3, Sodium 264.5, Carbohydrate 52.4, Fiber 12.2, Sugar 1.3, Protein 13.5
BLACK BEAN DIP
Make and share this Black Bean Dip recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Process all ingredients except green onions and chilies in a blender or food processor until smooth.
- Stir in green onions and chilies and place in a serving bowl.
SALSA & BEAN DIP
Serve this zesty Salsa & Bean Dip with crackers at your next party. Chunky salsa and refried beans come together in this flavorful Salsa & Bean Dip.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 cups dip or 16 servings, 2 Tbsp. dip and 5 crackers each
Number Of Ingredients 3
Steps:
- Mix beans and salsa in small bowl.
- Serve as a dip with the crackers.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SALSA CORN CHOWDER
This is a refreshing, tasty soup for any time of year. You can use fresh corn, homemade salsa, and adjust the spices according to how hot you like it!
Provided by everything zen
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in butter in large saucepan. Stir in flour, chili.
- powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a.
- boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream.
- cheese (I find it works best to soften cream cheese until melted) in.
- small bowl, stirring until well-blended. Add cream cheese mixture and.
- milk to saucepan, stirring until well blended. Cook until thoroughly.
- heated. DO NOT BOIL. Yields 6-8 servings. Chowder freezes well!
- Can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for.
- a tasty variation. Serve with a tossed salad and cornbread for a.
- wonderful, yet simple meal.
Nutrition Facts : Calories 386.3, Fat 25.5, SaturatedFat 13.5, Cholesterol 86, Sodium 986.2, Carbohydrate 28.6, Fiber 4.2, Sugar 6.3, Protein 15.3
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CORN AND BLACK BEAN SALSA RECIPE - HOMESICK TEXAN
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5/5 (1)Estimated Reading Time 7 minsServings 6
- Mix together the corn, black beans, red onion, garlic, jalapeño, red bell pepper, cilantro, and cumin. Stir in the olive oil and lime juice. Add salt and cayenne, then taste and adjust seasonings if needed.
- Allow to chill for at least 30 minutes before serving. Can use as a dip or on tacos or with grilled meats.
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