Southwestern Corn And Black Bean Salsa

Southwestern Corn And Black Bean Salsa
Edward R. Forte January 9, 2022

Corn

Southwestern Corn And Black Bean Salsa

Southwestern Black Bean and Corn Salsa an easy and delicious dip or salad topping!Hands down my favorite queso in the state and so much mystery surrounding what ingredients go into the golden concoction.Black beans, sweet corn, and red bell peppers are the backbone of this salsa.Packed with protein, fiber and antioxidants from the black beans this is sure to keep you feeling full longer.I often get asked my “go-to” recipes for healthy eating and this is one of them because it is filling, yet light, and packed with my favorite spice – cumin!Not to mention this recipe makes great use of summer produce for my friends who enjoy eating seasonally.Black Bean and Corn Salsa – quick, easy and healthy!Southwestern Black Bean and Corn Salsa My TX Kitchen 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Total Time 10 mins Course Appetizer, Salad Ingredients 1 15 oz. .

Southwestern Black Bean Salad

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd.Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. .

Southwest Black Bean and Corn Salad

A quick and easy Southwestern-inspired vegetarian and vegan corn and bean salad recipe with black beans, avocados, lime juice, and bell peppers dressed in zippy and zesty fresh lime.We love bean salads: They're easy to stick in a container and pack in lunch boxes or office bags, they're high in protein and fiber which is great for everyone, and, best of all, they're simple, cheap and easy to prepare, with plenty of options for adding or substituting ingredients without too much trouble. .

Southwest Black Bean and Corn Salsa

Southwest Black Bean, Corn, and Avocado Salsa with bell pepper.Story of my life: all the ingredients are laid out on the counter for cooking up a complete meal involving some form of protein, lots of vegetation, and a mystical carbohydrate source that by no stretch of the imagination will affect my hips or the comfortability of my jeans after The Feeding, and yet the whole meal compilation process comes to an abrupt halt.The fact that hunger-induced tunnel vision happens to pick up corn salsa with the clarity of the Hubble Space Telescope.Provided you run a comb through your hair, change your shirt, which smells like a well-seasoned cast iron skillet, and go to the store to re-gather all of the ingredients.Sure, you can put it on a chip for a festive snack, or stick it in all of your tacos, burritos, scrambled eggs, and salads, but why would you do that when you can…just.What’s not to love about a pile of corn, beans, bell pepper, onion, jalapeño, and avocado all snappy and bright in your bowl?All of these ingredients combined with some fresh lime juice and just the slightest bit of cilantro makes for a zesty spunky salsa, but the real clincher is the ground cumin. .

Fresh Black Bean Salad Recipe

The inspiration for this black bean salad recipe goes way back.I was just learning to cook for myself after college, and I started making that black bean salsa on repeat.Well, Cookie (my dog) and I very much existed, but the blog was just to keep me from losing my mind at a boring office job.I switched to a combination of cherry tomato and bell pepper for a more interesting texture, color and flavor.Lime juice and white wine vinegar give it such a nice zing.Serve it on fresh greens, perhaps with an extra spritz of lime juice for dressing.Come to think of it, I’m describing something similar to the Zesty Black Bean and Corn Salad in Lettuce Cups recipe in my book (page 123). .

Southwest Black Bean and Corn Salad Recipe — The Mom 100

It’s got those great Southwestern/Mexican flavors, so it goes well with any kind of meal in that arena, not to mention pretty much any burger or grilling or barbecue menu.And it’s very portable (if it’s going to have to sit for a long time, bring that avocado along, then cut it up and add it at the last minute).Multipliable – it can easily be doubled or tripled (or halved, but that’s not so much the point of this big batch salad).Use lime or lemon juice in the dressing, use whatever bell peppers you have on hand or that look gorgeous at the market, add radishes, or sprinkle it with some crumbled queso or feta.Either shucked and on the cob on a grill, over medium heat, turning the corn so that all sides become lightly brown, about 6 minutes total.Or, steam the shucked ears for 5 minutes in a small amount of simmering water, then drain cool, and slice off the kernels.Another option is to cut the kernels off the cob, and saute them in a couple of teaspoons of butter melted in a pan over medium heat for about 5 minutes.Great served with tacos or Easy Ground Beef Enchiladas or burritos, either on the side or as a topping or filling.Deviled Burgers, Roasted Chicken Thighs, truly anything you think think of, and it’s great to add a pop of color to a plate. .

Best-Ever Southwestern Black Bean Dip

The wind usually picks up at the most inopportune time sending paper plates and potato chips flying, where the heck do you put your drink, backaches, and for heaven’s sake THE BUGS.Nah, I’d rather snag a spot at the patio table with a stable surface, heavy plate, and not share my meal with an army of ants.A giant vat of Best-Ever Southwestern Black Bean Dip in front of me while dinner sizzles on the grill!A plethora of fresh and crunchy vegetables including bell pepper, tomatoes, red onion, and corn form the base of this healthy dip recipe that’s rounded out by the addition of black beans, a weeee bit of fresh jalapeno, cilantro, garlic, cumin, and store-bought Italian dressing. .

Southwestern Black Bean and Corn Salad

There’s not much to it in terms of ingredients, but it tastes lovely with fresh lime juice and is especially good if you can get Farmers Market corn when it’s in season.I have found that the black beans can go slightly more mushy if it’s left too long, the taste wasn’t affected but it didn’t look quite as appetizing the next day so you might want to bear that in mind if you plan to serve this to guests. .

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