Best Fiery Black Bean Roasted Corn Salsa Recipes

BLACK BEAN AND ROASTED CORN SALSA

Black Bean and Roasted Corn Salsa image

Try our NEW recipes for our NEW line of Seasoned Steamers. Deliciously seasoned Honey Roasted Sweet Corn mixed into a healthy salsa for easy eating with tortilla chips.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 1h20m

Yield 32

Number Of Ingredients 11

Ingredients

1 bag (11.8 oz) frozen honey roasted sweet corn
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped plum (Roma) tomato (1 small)
1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
roasted veggie zesty Cheddar tortilla chips, if desired

Steps:

Cook corn as directed on bag; cool 10 minutes.
Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
Serve with tortilla chips.

Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g

BLACK BEAN AND CORN SALSA

Black Bean and Corn Salsa image

The perfect dip for salsa, chips, tacos, and more.

Provided by Southern Living Editors

Time 30m

Yield Serves 12 (serving size: about 2/3 cup)

Number Of Ingredients 11

Ingredients

2 1/2 fresh corn kernels (from 5 ears)
1 tablespoon olive oil
2 teaspoons ground cumin
1 cup chopped red bell pepper (from 1 medium pepper)
2 (15-oz.) cans black beans, drained and rinsed
1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])
1 cup chopped red onion (from 1 small [5 oz.] onion)
1/2 cup chopped fresh cilantro (from 1 bunch cilantro)
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon finely chopped jalapeño chile, not seeded (1 small chile)
3/4 teaspoon kosher salt

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.

ROASTED CORN AND BLACK BEAN SALSA

Roasted Corn and Black Bean Salsa image

Make and share this Roasted Corn and Black Bean Salsa recipe from Food.com.

Provided by ohcarolita

Categories Black Beans

Time 40m

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

2 (15 ounce) cans black beans, rinsed, drained
1 lb roasted corn
1 cup cilantro (two bunches)
1/2 red bell pepper, chopped
1/2 red onion, chopped
5 roma tomatoes, chopped
1 jalapeno pepper, chopped
2 teaspoons fresh minced garlic
2 large avocados, peeled, chopped
1/2 tablespoon kosher salt
1 tablespoon garlic salt
1 teaspoon cumin
9 tablespoons fresh lime juice, about five limes
7 tablespoons extra virgin olive oil
2 tablespoons cider vinegar

Steps:

To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.

Nutrition Facts : Calories 152.3, Fat 8.8, SaturatedFat 1.3, Sodium 178.8, Carbohydrate 16.3, Fiber 5.3, Sugar 2, Protein 4.3

FIERY BLACK BEAN ROASTED CORN SALSA

Fiery Black Bean Roasted Corn Salsa image

This is a yummy vegetarian side dish served warm or cold. I put this little concoction inside lettuce wraps with chicken or beef fajitas, bbq chicken enchiladas and burritos of all kinds (including chimichangas). I, also, like to use this salsa with scrambled eggs and cheese in a tortilla quesadilla for bfast! Hope you try it...

Provided by Sharon Hayes

Categories Vegetable Appetizers

Number Of Ingredients 15

Ingredients

1 medium red bell pepper
1 large tomato
2 or 3 medium jalapeño
1/4 c red onion
1/8 tsp cilantro, fresh chopped
2 Tbsp fresh squeezed lime juice
1/4 tsp garlic
1 dash(es) season salt
1 Tbsp chile powder
1/8 tsp cayenne pepper
1 can(s) black beans
2 large roasted corn on the cob
1 large avocado diced
1 tsp red chile pepper flakes
s/p to taste

Steps:

1. Slice tomato, jalapeno, red pepper and onion into small pieces. Put in a food processor. Add chopped cilantro, lime and all other seasonings. Blend well. Cut corn off the cob and place in a medium sized bowl. Rinse and drain black beans and add to the bowl. Cut avocado into small pieces and add to the bowl. Poor the tomato mixture into the bowl and stir. Add chile pepper flakes and salt/pepper to taste. I tend to put a lot of pepper in ours. Probably a tablespoon as well as around a teaspoon of salt.
2. The picture I posted with this recipe is a little bit different than I normally make. I had some leftover homemade salsa with lime, onion, cilantro, peppers and tomatoes and I only had one roasted corn on the cob, so I added some corn that was previously frozen.

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Oven-Roasted Corn and Black Bean Salsa image

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Provided by Stephanie Ferguson

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h50m

Yield 16

Number Of Ingredients 9

Ingredients

4 ears sweet corn
2 tablespoons olive oil
6 large tomatoes, chopped
2 (15 ounce) cans black beans, rinsed and drained
1 large onion, diced
2 jalapeno peppers, finely chopped
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic, finely diced

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.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g

CORN 'N' BLACK BEAN SALSA

Corn 'n' Black Bean Salsa image

I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 11 cups.

Number Of Ingredients 9

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Tortilla chips

Steps:

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

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SALSA - FIRE ROASTED - CORN & BLACK BEAN OPTIONAL

Salsa - Fire Roasted - Corn & Black Bean Optional image

This is quick salsa that is quite flavorful. after chopping the cilantro and dicing the Serrano just plop it all in the food processor and blend. If you want it hot use the entire Serrano - I always take the seeds out. I hope you like it. The canned tomatoes make it quick. Take it up a notch and add volume by draining and adding canned corn or black beans.

Provided by bones58gdi

Categories Vegetable

Time 15m

Yield 20 ounces, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 1/2 ounce) can hunts fire roasted diced tomatoes (with or without garlic)
1/2 diced serrano pepper, without seeds
1/4 red onion
1 tablespoon of chopped cilantro
1/2 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon olive oil
1/3 cup corn kernel, drained (optional)
1/3 cup black beans, drained (optional)

Steps:

Chop the cilantro and dice the Serrano.
Add all ingredients (except corm and beans) in to the food processor. Blend. If you want more heat use the entire Serrano - I always take the seeds out.
Take it up a notch and add volume by adding canned corn or drained black beans after the food processor. Just drain and discard the liquid and stir in beans and / or corn.
If you have the will power let it chill 10-15 minutes to enhance flavors.

Nutrition Facts : Calories 11.4, Fat 0.3, Sodium 118.5, Carbohydrate 2.1, Fiber 0.6, Sugar 1.4, Protein 0.4

WONDERFUL SALSA WITH BLACK BEANS AND CORN

Wonderful Salsa With Black Beans and Corn image

I love Chic chi's Fiesta Style Salsa and was looking for a recipe on here that was similar and I couldn't find one. I canned Wonderful Salsa, recipe #9272 last year and LOVED it, so I created my own "Fiesta" Salsa. I would like to thank Jazze22 for sharing her Wonderful Salsa recipe. I will post the recipe as I made it, I did make a couple changes from the original recipe. I hope if you try it, that you like it as much as I do. To cut the heat remove the veins and seeds. Also, wear gloves when handling the peppers.

Provided by Doing it Right

Categories Vegetable

Time 1h15m

Yield 7 pints, 7 serving(s)

Number Of Ingredients 14

Ingredients

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped (I use sweet onions)
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
1 cubanelle pepper, chopped
6 garlic cloves, minced
1 teaspoon cumin
1 teaspoon black pepper
1/8 cup canning salt
1/3 cup vinegar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups frozen corn