Mexican Tomato And Black Bean Soup With A Corn Salsa Recipes

BLACK BEAN AND CORN SALSA

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.

CORN 'N' BLACK BEAN SALSA

Steps:

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

TOMATO BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.

OVEN-ROASTED CORN AND BLACK BEAN SALSA

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.

MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA

Steps:

• Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
• Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
• Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
• Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
• Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
• Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
• Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.

CORN, TOMATO, AND BLACK BEAN SALSA

Steps:

• To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
• Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
• To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
• Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
• Add the corn, tomatos, black beans and sauteed ingredients.
• Stir to combine thoroughly.