Black Bean Corn Mang Cado Salsa Recipes

Steps:

• Rinse black beans well in colander and set aside to drain, while preparing salsa ingredients. I usualy use leftover roast corn that I have grilled, but, I have also cut the kernels off the ear and pan roasted it in a skillet. Cool before adding to salsa.
• Cut up all veggies, fruits, and cilantro, for the salsa, saving the avacado to do last so it doesn't turn brown. Place in container with tight fitting lid. Zest and juice limes and add to the salsa. Squeeze in honey and season with salt and pepper. Mix all together. Cover and refrigerate so the flavors will marry, for a few hours before serving.
• This salsa is very good served with fish or chicken, or even on a veggie burger. Sometimes, I fry corn tortilla chips in canola oil, and serve it with them.
• I almost always have my homemade pico de gallo on hand so adding it to the salsa for a boost of flavor is easy for me. If you don't have any, you can add a little hot sauce, cayenne, or another jalapeno. You will have to determine how spicy you want it, and add accordingly.
• https://www.justapinch.com/recipes/sauce-spread/salsa/mama-dees-pico-de-gallo.html?p=1

Steps:

• In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Steps:

• Preheat the grill over medium-high heat.
• Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
• Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
• Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

Steps:

• COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork.

Steps:

• Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.