Roasted Corn And Black Bean Salsa Recipe Recipe For Chicken

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SLOW COOKER SALSA CHICKEN WITH BLACK BEANS AND CORN



Slow Cooker Salsa Chicken with Black Beans and Corn image

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

Provided by Gina

Categories     Dinner

Time 6h

Number Of Ingredients 10

2 cups fresh or frozen corn
15 ounce can reduced sodium black beans (rinsed and drained)
2 boneless skinless chicken breasts halved lengthwise (16 oz)
1/2 teaspoon adobo seasoning (or salt to taste)
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 1/4 cups chunky mild salsa
1 cup shredded cheddar (reduced fat Sargento)
chopped cilantro for garnish
optional (serve with avocado and brown rice)

Steps:

  • Combine corn and beans and put them in the slow cooker.
  • Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
  • Cover and cook LOW for 6 hours.
  • Top with cheese, cover and cook until melted, about 5 minutes. Garnish with cilantro.
  • To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.

Nutrition Facts : ServingSize 1 piece chicken, 3/4 cup vegetables, Calories 414 kcal, Carbohydrate 43 g, Protein 42 g, Fat 13 g, SaturatedFat 5.5 g, Cholesterol 108 mg, Sodium 866 mg, Fiber 8 g, Sugar 6.5 g

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

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

CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA



Chicken Casserole With Black Beans, Corn, and Salsa image

This is an easy chicken casserole with black beans and salsa. Use your favorite tomato salsa or try a combination of tomato salsa and salsa verde.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breasts
Kosher salt, to taste
Ground black pepper, to taste
1 (16-ounce) can black beans, drained and rinsed
1 (12 to 15-ounce) can corn kernels, drained
2 cups chunky salsa, divided
1 (4-ounce) can chopped mild green chile peppers, optional
1/4 cup chopped, fresh cilantro, divided
1 1/2 cups shredded Mexican cheese blend or a mixture of cheddar and Colby cheeses

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
  • Season chicken with salt and pepper.
  • Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
  • Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
  • Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.

Nutrition Facts : Calories 639 kcal, Carbohydrate 55 g, Cholesterol 144 mg, Fiber 15 g, Protein 62 g, SaturatedFat 10 g, Sodium 1968 mg, Sugar 12 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

ROASTED CORN AND BLACK BEAN SALSA



Roasted Corn and Black Bean Salsa image

Sometimes I'll turn this into individual appetizers by putting a spoonful of salsa in a tortilla chip scoop, then topping with a small dollop of sour cream.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 cups.

Number Of Ingredients 11

2 cups frozen corn, thawed and undrained
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup vegetable oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Dash salt
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon minced fresh cilantro
Tortilla chips

Steps:

  • In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.

Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA



Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 30

2 (3 1/2 to 4-pound) chickens
1 heaping teaspoon hot chili powder
1 teaspoon ground cumin
1 teaspoon fennel pollen
Dash ground white pepper
1 teaspoon fine sea salt
5 dried morel mushrooms
1 teaspoon salt
3 carrots, peeled cut into chunks
2 onions, peeled and cut into chunks
3 stalks celery, cut into chunks
26 ounces beer
1 1/2 quarts water
Barbecue Sauce, recipe follows
4 cups instant white rice
Black Bean and Corn Salsa, recipe follows
2/3 cup ketchup (recommended: Heinz)
4 ounces beer
2/3 cup packed light brown sugar
1 teaspoon hot chili powder
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped
1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced

Steps:

  • Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
  • In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
  • Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
  • Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
  • After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
  • When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
  • Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
  • Combine all ingredients in a large bowl.
  • In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.

BLACK BEAN CORN SALSA WITH PORTOBELLO MUSHROOMS AND CHICKEN



Black Bean Corn Salsa with Portobello Mushrooms and Chicken image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

8 ounces portobello mushrooms, wiped and sliced
14-ounce jar black bean corn salsa
4 chicken breasts, boned and skin removed and cut into strips
1 tablespoon olive oil
Serving suggestions: green salad and cornbread

Steps:

  • Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.

CHICKEN BAKE WITH BLACK BEANS AND SALSA



Chicken Bake With Black Beans and Salsa image

I was looking for an easy and quick oven baked chicken recipe and found this online... It was ridiculously easy and insanely delicious! I just had to share it... enjoy!

Provided by Hollyism

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves
salt and pepper or spicy seasoning
1 (16 ounce) can black beans, drained and rinsed
1 (12 -15 ounce) can whole kernel corn, drained
2 cups chunky salsa, divided
1 (4 ounce) can mild green chilies (optional)
1/4 cup fresh cilantro, chopped and divided
1 1/2 cups Mexican blend cheese

Steps:

  • Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
  • Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
  • Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
  • Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.

Nutrition Facts : Calories 524.4, Fat 23.1, SaturatedFat 11.6, Cholesterol 98.4, Sodium 1669.8, Carbohydrate 46.3, Fiber 11, Sugar 8.4, Protein 37.3

SLOW COOKER BLACK BEAN AND CORN SALSA CHICKEN RECIPE



Slow Cooker Black Bean and Corn Salsa Chicken Recipe image

This Slow Cooker Black Bean and Corn Salsa Chicken is simple, tasty, and makes a perfect freezer meal. It is fresh, delicious, and full of flavor. You will love this recipe.

Provided by Camille Beckstrand

Categories     Main Course

Time 4h5m

Number Of Ingredients 6

15 ounces black beans (1 can, drained and rinsed)
14 ounces corn (1 can. drained)
½ cup salsa
1 ounce taco seasoning packet
⅓ cup water
1 pound boneless, skinless chicken breasts

Steps:

  • If making this into a freezer meal, label a gallon-sized resealable freezer bag with the title of the recipe and how to long to cook in the slow cooker. (If you aren't making it into a freezer meal, jump ahead to step #5).
  • Dump the black beans, corn, salsa, taco seasoning, and water in the resealable bag and mix until all the ingredients are combined. Add the chicken breasts and zip the bag closed. Place in the freezer until ready to use (it will last in the freezer for up to 90 days).
  • When ready to cook, remove bag from freezer and place in fridge overnight so that it can thaw. Spray slow cooker with non-stick cooking spray and dump bag ingredients into the slow cooker. Cook on high for 4-5 hours or on low for 6-7 hours (until chicken is completely done).
  • Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
  • If you aren't making this into a freezer meal, dump black beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Nutrition Facts : Calories 374 kcal, Carbohydrate 48 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 364 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

CHICKEN WITH BLACK BEAN SALSA



Chicken with Black Bean Salsa image

"There's nothing timid about the flavors in this Southwestern-style entree," writes Trisha Kruse of Eagle, Idaho. "Prepared on the grill or broiled, it's a fast, fun meal for a busy weeknight or a weekend get-together with friends."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, drained
1 small red onion, chopped
1 plum tomato, chopped
1 garlic clove, minced
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
RUB:
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 269 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

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

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

CHILI, CORN, AND BLACK BEAN SALSA



Chili, Corn, and Black Bean Salsa image

Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.

Provided by John Theis

Time 10m

Yield 6

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 avocado, diced
¾ cup diced red onion
1 tablespoon minced garlic
1 medium lime, juiced
3 tablespoons olive oil
2 tablespoons chili-garlic sauce
2 tablespoons ground cumin
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 34.7 g, Fat 13.1 g, Fiber 10 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 890 mg, Sugar 3.5 g

INSTANT POT BLACK BEAN CORN SALSA CHICKEN



Instant Pot Black Bean Corn Salsa Chicken image

The EASIEST dump and go Instant Pot recipe that is perfect for tacos, nachos, burritos, salads, or any other way you want to use it!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 6

1 ½ pounds boneless, skinles chicken breast ((I used frozen))
15 ounces canned black beans (rinsed and drained)
14 ounces canned corn (drained)
1 cup salsa
1 ounce taco seasoning (1 packet)
½ cup water

Steps:

  • Place chicken breasts in the bottom of the Instant Pot.
  • Pour black beans, corn, salsa, and taco seasoning on top of chicken.
  • Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
  • When the timer is done, do a QUICK RELEASE of the pressure.
  • Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
  • Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
  • Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.

Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1199 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

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BLACK BEAN AND CORN SALSA RECIPE (ONLY 3 SIMPLE STEPS ...
2021-09-04 Dice all the veggies into similar-sized pieces and cut the cherry tomatoes into halves. Remove the corn from the cob by slicing it off with a sharp knife. Place ingredients in a large mixing bowl. Drizzle the ingredients with oil and lime juice. Add in …
From momsdish.com


BLACK BEAN & CORN SALSA - PLAIN CHICKEN
2009-09-04 1 (15 oz) can black beans, rinsed and drained. 1 (10 oz) can rotel. ½ – 1 cup prepared Italian dressing. ½ Tsp lime juice. ½ tsp chili powder. Add corn, black beans, and rotel to a bowl. Use enough salad dressing to cover all of the mixture. Add lime juice and chili powder and mix well. Put in refrigerator for at least 1 hour but 12-24 ...
From plainchicken.com


ROASTED CORN AND BLACK BEAN SALSA - THE FARM GIRL GABS®
To roast frozen corn, heat oven to 450 degrees. Spread corn on a sheet pan and roast in oven for 10 minutes. To roast whole fresh corn, place cleaned corn on a medium-heat grill for 5 minutes, turning so each side is slighted charred. Once finish grilling, cut corn off the cob and place in a medium bowl. Add corn to a medium bowl.
From thefarmgirlgabs.com


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