Super Easy Black Bean Corn And Zucchini Salsa Recipes

SUPER EASY BLACK BEAN, CORN, AND ZUCCHINI SALSA

Super Easy Black Bean, Corn, and Zucchini Salsa image

I love black bean and corn salsa, but almost everyone makes it with onions (which I won't eat raw). I found recipe#117812 and ran with it for this salsa. The key is having good salsa. If you don't like it hot omit the pepper and use mild salsa. Experiment with jalapeno, serrano, habanero, the possibilities are endless. If you do, use hot salsa and add peppers one at a time until desired heat. This is also great with 3/4 cup Mexican cheese blend. I hope you enjoy. TIP:Always rinse canned beans, it drastically reduces the sodium.

Provided by sbera007

Categories Lunch/Snacks

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 lb frozen corn (thawed and drained)
2 (15 ounce) cans black beans (drained and rinsed)
2 small zucchini (finely chopped)
2 tablespoons cilantro (chopped)
1 1/4 cups salsa
2 tablespoons lime juice
2 jalapenos (optional)

Steps:

Mix the above.
Refrigerate.
Enjoy.

Nutrition Facts : Calories 165.6, Fat 0.9, SaturatedFat 0.2, Sodium 199, Carbohydrate 32.7, Fiber 9.3, Sugar 1.4, Protein 9.7

CORN AND BLACK BEAN SALSA

Corn and Black Bean Salsa image

You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!

Categories Cinco de Mayo Summer Super Bowl tailgate appetizers snack

Time 15m

Yield 10-12 servings

Number Of Ingredients 12

Ingredients

2 tbsp. olive oil, divided
3 c. fresh or thawed frozen yellow corn kernels
1 tsp. salt, divided
1/2 tsp. ground cumin
2 15.25-ounce cans of black beans, drained and rinsed
1 c. chopped fresh or drained canned tomatoes
1/2 c. chopped red onion
1 jalapeño, chopped
3 tbsp. fresh lime juice
1 garlic clove, grated or minced
1/4 c. chopped cilantro leaves
Tortilla chips, for serving

Steps:

Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.

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

Ingredients

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

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