CORN AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 326mg sodium, CarbohydrateContent 21g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch
MEXICAN CORN DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.
Provided by Taste of Home
Categories Appetizers
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
Nutrition Facts : Calories 330 calories, FatContent 26g fat (11g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 605mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
More about "corn bean dip recipe recipes"
EASY HOT CORN DIP RECIPE - HOW TO MAKE HOT CORN DIP
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish
- Preheat the oven to 350 degrees. Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle. In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined. Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!
BLACK BEAN DIP RECIPE - FOOD.COM - FOOD.COM - RECIP…
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 249.6 per serving
- Stir in green onions and chilies and place in a serving bowl.
BLACK BEAN DIP RECIPE - FOOD.COM - FOOD.COM - RECIP…
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 249.6 per serving
- Stir in green onions and chilies and place in a serving bowl.
SEVEN-LAYER BEAN DIP RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Cuisine Southwestern
Calories 150 per serving
- Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY RECIPE ...
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 117 per serving
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig — it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
CORN AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5.0
Total Time 15 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 142 calories per serving
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
MEXICAN CORN DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.2
Total Time 15 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 330 calories per serving
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
EASY HOT CORN DIP RECIPE - HOW TO MAKE HOT CORN DIP
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish
- Preheat the oven to 350 degrees. Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle. In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined. Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!
BLACK BEAN DIP RECIPE - FOOD.COM - FOOD.COM - RECIP…
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 249.6 per serving
- Stir in green onions and chilies and place in a serving bowl.
SEVEN-LAYER BEAN DIP RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Cuisine Southwestern
Calories 150 per serving
- Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY RECIPE ...
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 117 per serving
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig — it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
CORN DIP RECIPE | ALLRECIPES
From allrecipes.com
HOT CORN DIP RECIPE | ALLRECIPES
From allrecipes.com
MEXICAN STREET CORN DIP RECIPE - HOT CORN DIP [VIDEO!]
From thecookierookie.com
RED PEPPER, CORN, AND BLACK BEAN CHOWDER RECIPE | MYRE…
From myrecipes.com
BLACK BEAN AND CORN SALSA RECIPE - SOUTHERN LIVING
From southernliving.com
MEXICAN CORN DIP - DAMN DELICIOUS
From damndelicious.net
EASY BLACK BEAN CORN SALAD - RUNNING ON REAL FOOD
From runningonrealfood.com
35 BEST CORN RECIPES | RECIPES, DINNERS AND EASY MEAL ...
From foodnetwork.com
CORN DIP RECIPE | ALLRECIPES
From allrecipes.com
HOT CORN DIP RECIPE | ALLRECIPES
From allrecipes.com
MEXICAN STREET CORN DIP RECIPE - HOT CORN DIP [VIDEO!]
From thecookierookie.com
RED PEPPER, CORN, AND BLACK BEAN CHOWDER RECIPE | MYRE…
From myrecipes.com
BLACK BEAN AND CORN SALSA RECIPE - SOUTHERN LIVING
From southernliving.com
MEXICAN CORN DIP - DAMN DELICIOUS
From damndelicious.net
EASY BLACK BEAN CORN SALAD - RUNNING ON REAL FOOD
From runningonrealfood.com
35 BEST CORN RECIPES | RECIPES, DINNERS AND EASY MEAL ...
From foodnetwork.com