Soft Shell Crabs With Corn And Black Bean Salsa Recipes

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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

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

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

CORN SALSA WITH BLACK BEANS



Corn Salsa with Black Beans image

The sour cream and mayo in this dish give it a creamy twist that sets it apart from other corn and black bean salsas.

Provided by LMWELCH

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

Time 30m

Yield 10

Number Of Ingredients 17

2 (10 ounce) packages frozen corn, thawed
2 (15 ounce) cans black beans, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
½ jalapeno pepper, finely chopped
½ cup finely chopped red onion
½ cup chopped fresh cilantro
2 cloves garlic, minced
½ cup mayonnaise
¼ cup sour cream
2 tablespoons red wine vinegar
2 tablespoons ground cumin, or to taste
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt, or to taste
1 lime, juiced
ground black pepper to taste

Steps:

  • Combine corn, black beans, bell peppers, jalapeno, red onion, cilantro, and garlic in a large bowl.
  • Whisk mayonnaise, sour cream, vinegar, cumin, chili powder, cayenne, salt, lime juice, and black pepper together in a small bowl. Toss dressing with corn and bean mixture.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 30.9 g, Cholesterol 6.7 mg, Fat 11.1 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 2.3 g, Sodium 522.5 mg, Sugar 3.4 g

SOFT-SHELL CRABS WITH BLACK-BEAN SAUCE



Soft-Shell Crabs With Black-Bean Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 13

2 cups milk
2 teaspoons Tabasco
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon fresh ground pepper
8 soft-shell crabs, cleaned
1 tablespoon sesame oil
1/2 cup white wine
1 cup Chinese black-bean sauce, available in supermarkets
1 tablespoon hoisin sauce
2 teaspoons chili paste
2 tablespoons grated ginger
4 scallions, trimmed and minced

Steps:

  • Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
  • Drain the fat from the pan. Return the skillet to the stove. Pour in the white wine, black-bean sauce, hoisin sauce, chili paste and ginger. Turn the heat up to medium-high and simmer until the sauce thickens, about 3 to 5 minutes. Pour sauce over crabs. Sprinkle scallions on top. Serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 9 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 554 milligrams, Sugar 9 grams

SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA



Soft-Shell Crabs With Corn And Black-Bean Salsa image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13

3 ears fresh corn or 1 1/2 cups frozen corn kernels
4 large cleaned soft-shell crabs
2 egg whites
3 tablespoons flour
1 jalapeno pepper
4 ounces red bell pepper or 3 ounces chopped, ready cut
2 large mangoes
1 cup no-salt-added canned black beans
1 tablespoon canola oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
  • Rinse the crabs. Drain and dry.
  • Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
  • Drain corn, cool and scrape off kernels into a serving bowl.
  • Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
  • Drain the beans, rinse thoroughly and drain again; add to bowl.
  • Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
  • Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 10 grams, Carbohydrate 162 grams, Fat 13 grams, Fiber 24 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 527 milligrams, Sugar 69 grams, TransFat 0 grams

CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA



Corn-Crusted Soft-Shell Crabs With Bean-Mango Salsa image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 egg white
4 soft-shell crabs, cleaned
1/4 cup cornmeal
1 15-ounce can no-salt-added black beans
2 mangoes
1/4 fresh pineapple
1 tablespoon canola oil
1/2 jalapeno
1 tablespoon fresh or frozen ginger
1 teaspoon brown sugar
1 tablespoon lime juice
2 tablespoons fresh cilantro

Steps:

  • Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
  • Drain and rinse beans under cold running water.
  • Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
  • Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
  • Mince jalapeno, coarsely grate ginger, and add both to fruit.
  • Stir in brown sugar, lime juice and beans.
  • Wash, dry and chop cilantro and stir in.
  • Arrange salsa on each of two dinner plates and top with crabs.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 8 grams, Carbohydrate 119 grams, Fat 10 grams, Fiber 23 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 60 grams, TransFat 0 grams

SOFT SHELL CRABS WITH CORN RELISH, FIELD GREENS AND ROASTED RED PEPPER SAUCE



Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

1 quart peanut oil
8 ounces all-purpose flour
2 ounces cornstarch
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground fennel
1/2 teaspoon salt
1 cup club soda
4 egg whites, beaten until foamy
8 small soft shell crabs, cleaned
Corn Relish, recipe follows
Roasted Red Pepper Sauce, recipe follows
2 cups mixed field greens, for garnish
2 ears corn, husked and silk removed
2 tablespoons olive oil
3 ounces asparagus, sliced into 1/2-inch pieces
4 ounces mushrooms, sliced
1/4 cup diced red pepper
1 small jalapeno, diced, without seeds
1 green onion, thinly sliced
2 tablespoons light brown sugar
3 tablespoons cider vinegar
1/2 tablespoon dry mustard
Dash hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup roasted red pepper puree
4 shallots, diced
4 ounces cider vinegar
1/4 cup heavy cream
2 ounces lemon juice
8 ounces unsalted butter, cubed
Salt, to taste

Steps:

  • In a deep saucepan, heat peanut oil to 350 degrees F.
  • In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch. Drain on paper towels.
  • Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
  • Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
  • In a large skillet, heat olive oil over medium-high heat. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through.
  • Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender. Add cream and stir to combine. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste.

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.

CRAB CORN AND BLACK BEAN SALAD



Crab Corn and Black Bean Salad image

Make and share this Crab Corn and Black Bean Salad recipe from Food.com.

Provided by Parsley

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons lime juice
3 tablespoons canola oil
1 tablespoon cider vinegar
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon sugar
1/4 teaspoon black pepper
salt, if needed, to taste
1 1/2 cups frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 cup lump crabmeat, picked over
1/2 cup chopped red bell pepper
1 cup chopped tomato
1 cup chopped red onion
1 jalapeno pepper, seeded and chopped (optional)
1/4 cup chopped fresh cilantro

Steps:

  • In a large bowl, combine the dressing ingredients and stir well.
  • Add all the salad ingredients to the bowl and gently toss to mix and coat well.
  • Serve over greens.

SOFT-SHELL CRABS WITH CORN AND ONION SAUCE



Soft-Shell Crabs With Corn and Onion Sauce image

Provided by Marian Burros

Categories     dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

3 ears corn (for 2 cups kernels)
8 ounces red onion
4 teaspoons olive oil
3 tablespoons skim milk
1 roasted red pepper (for 1/2 cup chopped red pepper)
4 soft-shell crabs, cleaned
A few shakes salt
Fresh black pepper to taste
1 lemon

Steps:

  • Place a couple of inches of water in pot, and bring to boil.
  • Shuck corn, and steam it over the boiling water for about 2 minutes, until tender. Remove and cool.
  • Chop onion. Heat nonstick skillet; reduce heat to medium-high and add 2 teaspoons of oil. Saute onion until it softens and begins to brown.
  • Meanwhile, scrape kernels and puree in food processor with milk.
  • Rinse red pepper, and chop. Rinse crabs; dry on paper towels.
  • When onion is soft, stir in corn puree and red pepper. Mix well. Heat through; season with salt and pepper. Remove from pan, and set aside. Keep warm.
  • Heat remaining oil until it is very hot. Saute crabs until they brown and redden a little on both sides, about 5 minutes total.
  • Cut lemon into wedges. To serve, top crabs with corn puree and, if desired, sprinkle with lemon juice.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 947 milligrams, Sugar 18 grams, TransFat 0 grams

QUICK AND EASY SALSA WITH BLACK BEANS AND CORN



Quick and Easy Salsa With Black Beans and Corn image

Yesterday was my turn to bring snacks to my Cuban salsa class -- the dance that is. After scanning dozens of recipes, I couldn't find what I wanted so I created this one. After watching my classmates tip the bowl, I decided it was worth posting. While the ingredients are familiar, the ratio of tomatoes, beans and corn is quite different from the dozens already here. So easy, its a crowd pleaser.

Provided by justcallmetoni

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can diced tomatoes
1 jalapeno, finely diced
1/2 red onion, finely diced
2 tablespoons lime juice, about 1 lime
1/2 teaspoon cumin
2 -3 tablespoons cilantro, finely chopped
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn

Steps:

  • In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn.
  • Refrigerate at least an hour and adjust seasonings to taste.
  • Serve with chips or vegetables or whatever pleases you.

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

SOFT-SHELL CRABS WITH CORN



Soft-Shell Crabs With Corn image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 14

4 ounces whole red onion or 3 ounces chopped (1 cup)
Nonstick pan spray
1 small clove garlic
1 1/2 pounds roasted peppers
1 teaspoon reduced-sodium soy sauce
2 ears corn
1/4 teaspoon ground cumin
2 tablespoons dry white wine
6 large basil leaves
1/8 teaspoon salt
Freshly ground black pepper to taste
4 soft-shell crabs
2 tablespoons flour
1 tablespoon olive oil

Steps:

  • Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
  • Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
  • Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
  • Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
  • Wash crabs, and coat with flour already seasoned with black pepper.
  • Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
  • Combine the peppers with onion-corn mixture, and serve with crabs.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 25 grams, TransFat 0 grams

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From allrecipes.com


BLACK BEAN AND CORN SALSA - NEIGHBORFOOD
2021-02-23 To make the black bean corn dip, grab a big bowl and stir together: 1 can of black beans, drained and rinsed. 1 can of sweet corn (or substitute 1 1/2 cups frozen or fresh sweet corn) 1 can of diced tomatoes, drained (or substitute 4-5 fresh chopped tomatoes) 1/2 red onion, chopped. 1 jalapeno, seeded and diced. Juice of 2 small limes.
From neighborfoodblog.com


CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA
Drain and rinse beans under cold running water. Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs. Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
From plain.recipes


BLACK BEAN AND CORN SALSA (WITH GRILLED CORN)
2021-08-09 How To Make Bean & Corn Salsa. Wash, chop, and prep all your ingredients before adding them to a big serving bowl. Toss the salsa like a salad and season to taste! No-fail recipe in 10 minutes! You can serve the salsa right away or let it chill and marinate for an hour or two in the fridge before serving.
From strengthandsunshine.com


CHARRED CORN AND BLACK BEAN SALSA - TINY RED KITCHEN
Remove the husk and silk of the corn and brush with the avocado oil. Place directly on the grill and grill, turning occasionally, until the corn is blackened and charred. Let cool and cut the kernels from the cob. Transfer to a large bowl. Add the remaining ingredients and mix well. Season with salt and pepper and taste.
From tinyredkitchen.com


BLACK BEAN AND CORN SALSA - EASY SIDE DISH RECIPES
2021-07-09 In a large bowl combine canned drained corn, canned black beans, diced onion, tomato, chopped jalapeno and freshly chopped cilantro. Mix all fresh salsa ingredients super well to combine flavors. Stir in oil, lime juice and spices and mix fully again to make sure there are no spices over concentrated in one area…that might make for a spicy ...
From saltysidedish.com


CORN AND BLACK BEAN SALSA - THE FARMWIFE FEEDS
Corn And Black Bean Salsa. While my husband would eat this stuff with a spoon, I like to serve it with corn chips, but just about any chip will work. Tortilla chips and plain potato chips work great. This is a perfect recipe for get-togethers. It can be made ahead of time and actually gets better the longer it sits.
From farmwifefeeds.com


BLACK BEAN AND CORN SALSA RECIPE - MOMSDISH
2021-09-04 Serving Black Bean & Corn Salsa . Black bean and corn salsa is a wonderful dish to bring to your next potluck, summer cookout, or family party. The classic way to salsa is alongside some salty tortilla chips (try our air fryer tortilla chips if you are looking for a super healthy snack). You can also use this salsa as a topper for an air fryer baked potato, grilled …
From momsdish.com


SIMPLE CORN AND BLACK BEAN SALSA RECIPE - WHOLEFULLY
This simple corn and black bean salsa recipe is the perfect addition to your summer potlucks or weeknight dinners. Print Ingredients. 2 cups cooked seasoned black beans (drained well) 2 cups frozen corn 1 medium green bell pepper, diced 1/2 medium red onion, diced 1 medium tomato, diced 1/4 cup minced fresh cilantro 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1/4 …
From wholefully.com


SOFTSHELL CRABS WITH BLACK BEAN SAUCE RECIPE | CRAB PLACE
2 tablespoons fermented black beans, rinsed and chopped. Pat the crabs dry and dredge lightly in flour. Shake off excess. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Place 4 crabs in skillet, back-side down, and cook until lightly browned, about 2 minutes. Turn and cook until brown on the other side.
From crabplace.com


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