Grilled Corn And Black Bean Salsa Recipes

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GRILLED CORN AND BEAN SALSA WITH BAKED CORN CHIPS



Grilled Corn and Bean Salsa with Baked Corn Chips image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 teaspoons chili powder
Salt and freshly ground black pepper
4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels
1 (28-ounce) can diced tomatoes, well drained
1 (15-ounce) can black beans, drained and rinsed
1/2 medium red onion, diced
1 jalapeno, seeds removed and diced
2 tablespoons chopped cilantro leaves
2 tablespoon lime juice
1 teaspoon, chopped garlic
15 corn tortillas
Canola oil spray

Steps:

  • For Salsa:
  • Set up grill or indoor grill pan over medium heat.
  • In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
  • In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
  • For Corn Chips:
  • Preheat oven to 400 degrees F.
  • Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

BLACK BEAN AND GRILLED CORN SALSA



Black Bean and Grilled Corn Salsa image

Serve this salsa on its own with tortilla chips or as a topping for Swordfish Kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5 cups

Number Of Ingredients 12

1 jalapeno pepper
1 red bell pepper
4 fresh ears of corn, shucked
1/4 cup lime juice (about 2 limes)
1 can (15 ounces) black beans, drained and rinsed
1/2 cup loosely packed fresh flat-leaf parsley, leaves coarsely chopped
1/4 cup finely chopped red onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat grill to medium hot. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeno and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeno, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeno, and set aside.
  • Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers.
  • Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.

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

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

GRILLED CHICKEN WITH BLACK BEAN - CORN SALSA



Grilled Chicken With Black Bean - Corn Salsa image

I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy!

Provided by Kristi

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

3 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon chopped fresh cilantro
1 garlic clove, crushed
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
16 ounces boneless skinless chicken breasts
1 cup canned yellow corn kernel, drained
1 (15 1/2 ounce) can black beans (drained and rinsed)
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon rice wine vinegar (can substitute red wine vinegar)
1 tablespoon chopped fresh cilantro

Steps:

  • In a small bowl, mix together first 7 ingredients.
  • Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
  • In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
  • Cover and chill salsa until ready to serve.
  • When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
  • Serve with heaping spoonful of salsa atop each piece of chicken.
  • Enjoy!

Nutrition Facts : Calories 654.7, Fat 13.6, SaturatedFat 2.4, Cholesterol 131.6, Sodium 296.2, Carbohydrate 66, Fiber 17.6, Sugar 4.5, Protein 70.1

BLACK BEAN AND CORN SALSA



Black Bean and Corn Salsa image

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

Provided by Erinn Danna

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

Time 8h25m

Yield 16

Number Of Ingredients 15

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
¼ red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
⅔ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
¼ teaspoon hot sauce, or to taste

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.

Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g

BAJA BLACK BEAN & CORN SALSA



Baja Black Bean & Corn Salsa image

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

Provided by Lali8752

Categories     Sauces

Time 20m

Yield 3 Cups

Number Of Ingredients 11

2 medium fresh ears of corn, roasted or steamed,then cooled
1 cup black beans, cooked and drained
1/4 cup finely minced red onion
1/4 cup finely minced red bell pepper
3 teaspoons freshly squeezed lime juice
2 teaspoons finely minced fresh cilantro
1 teaspoon extra virgin olive oil
1 red jalapeno chile, seeded and finely minced,or to taste
1 clove garlic, peeled and finely minced
1/2 teaspoon ground cumin
salt

Steps:

  • Cut corn kernels from the cob with a sharp knife.
  • Stir together kernels and remaining ingredients except salt in a mixing bowl.
  • Taste and add salt, as needed.
  • Cover and refrigerate until ready to serve.

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Top Asked Questions

How to cook corn on the grill with salsa?
Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob.
What to serve with black bean and corn salsa?
More or less jalapeno can be used. More or less lime juice can be used and a chopped tomato or avocado can be added. Frozen corn can be used instead of canned if you prefer it. Black Bean and Corn Salsa is gluten-free and tastes great with tortilla chips or with grilled chicken or fish. It can also be served as a side salad.
What is the best recipe for black beans with corn and tomatoes?
For the black bean, corn and tomatoes: 1 3 tbsp red onion, minced. 2 1 tsp olive oil. 3 1/4 cup fresh squeezed lime juice. 4 2 medium vine ripe tomatoes, diced. 5 1 cup canned black beans, drained and rinsed. 6 1 cups frozen corn kernels, fresh is fine. 7 2 tbsp finely minced cilantro. 8 kosher salt and fresh pepper to taste.
What is black bean and corn salsa made of?
Black bean and corn salsa is a bright and colorful salsa perfect for chips or topping your favorite Mexican inspired dishes! A simple mixture of corn, beans, onions, and fresh flavors are mixed with a hint of jalapeno and some lime juice for the perfect bite.

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