CORN AND GREEN BEAN RECIPE RECIPES

Name: Yet Another Black Bean and Corn Salsa
Prep time: 10 min
Total time: 10 min
Yield: 20 serving(s)
Ingredients: 2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot"); 1 (14 ounce) can Mexican-style corn; 1 (16 ounce) can black beans; 1 (4 ounce) can green chilies (optional); 1 cup diced sweet onion; garlic powder, to taste; chili powder, to taste; cumin, to taste; 1/2 cup coarsely chopped fresh cilantro; dried cilantro, to taste (if you dont use fresh); salt and pepper, to taste

BLACK BEAN AND CORN SALSA RECIPE - FOOD.COM

Black Bean and Corn Salsa Recipe - Food.com image

This is a must for any extended family get-together when I double the recipe. I also like this as an accompaniment to grilled chicken or on top of a baked potato. Quick and tasty! (Can sizes are an estimate b/c I don't have them on hand.)

Total Time 10 minutes

Prep Time 10 minutes

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot")
1 (14 ounce) can Mexican-style corn
1 (16 ounce) can black beans
1 (4 ounce) can green chilies (optional)
1 cup diced sweet onion
garlic powder, to taste
chili powder, to taste
cumin, to taste
1/2 cup coarsely chopped fresh cilantro
dried cilantro, to taste (if you dont use fresh)
salt and pepper, to taste

Steps:

Except for one can of the Rotel tomatoes, drain canned vegetables.
Mix together all ingredients, making sure spices are well blended in the veggies.
Cover and refrigerate, allowing flavors to blend.
Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!

Nutrition Facts : Calories 43.2, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 160.4, CarbohydrateContent 9.1, FiberContent 1.6, SugarContent 0.3, ProteinContent 2.2

ALMOST-FAMOUS CORN SALSA RECIPE | FOOD NETWORK KITCHE…

Almost-Famous Corn Salsa Recipe | Food Network Kitche… image

Fans of Chipotle restaurants will wait in notoriously long lines for the chain’s made-to-order burritos. (Yes, we’re guilty, too; there’s a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don’t, you can make this recipe from Food Network Kitchens — and eat as much as you want.

Provided by Food Network Kitchen

Categories side-dish

Total Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Steps:

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

More about "corn and green bean recipe recipes"

BLACK BEAN AND CORN SALSA RECIPE - FOOD.COM

This is a must for any extended family get-together when I double the recipe. I also like this as an accompaniment to grilled chicken or on top of a baked potato. Quick and tasty! (Can sizes are an estimate b/c I don't have them on hand.)
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 43.2 per serving

Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!

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ALMOST-FAMOUS CORN SALSA RECIPE | FOOD NETWORK KITCHE…

Fans of Chipotle restaurants will wait in notoriously long lines for the chain’s made-to-order burritos. (Yes, we’re guilty, too; there’s a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don’t, you can make this recipe from Food Network Kitchens — and eat as much as you want.
From foodnetwork.com
Reviews 4.8
Total Time 20 minutes
Category side-dish

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

See details

BLACK BEAN AND CORN SALSA RECIPE - FOOD.COM

Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!

See details

ALMOST-FAMOUS CORN SALSA RECIPE | FOOD NETWORK KITCHE…

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

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