Iowa Hawkeyes Black And Gold Salsa Recipes

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WARM SOUTHWEST SALSA WITH TORTILLA CHIPS

Turn up the heat at your Mexican-themed party with a hot dip that's loaded with tomatoes, corn, black beans and flavor. Make it in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 20

Number Of Ingredients 12



Warm Southwest Salsa with Tortilla Chips image

Steps:

  • Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
  • Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g

2 cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen corn
1/2 cup finely chopped green bell pepper
2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
1 jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup shredded Mexican cheese blend (2 oz)
12 oz yellow tortilla chips
2 tablespoons chopped fresh cilantro, if desired

FRESH GARDEN SALSA

Fifteen minutes is all it takes to make super fresh, super delicious salsa.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 8

Number Of Ingredients 9



Fresh Garden Salsa image

Steps:

  • Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

1 large tomato, finely chopped (1 cup)
1 small green bell pepper, finely chopped (3/4 cup)
1/2 cup finely chopped unpeeled cucumber
1/4 cup finely chopped radishes or red onion
3 tablespoons chopped fresh cilantro or parsley
1 tablespoon lime juice
1 1/2 teaspoons cider vinegar
1/4 teaspoon salt
1 jalapeño chili, seeded and finely chopped

BLACK BEAN AND ROASTED CORN SALSA

Try our NEW recipes for our NEW line of Seasoned Steamers. Deliciously seasoned Honey Roasted Sweet Corn mixed into a healthy salsa for easy eating with tortilla chips.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h20m

Yield 32

Number Of Ingredients 11



Black Bean and Roasted Corn Salsa image

Steps:

  • Cook corn as directed on bag; cool 10 minutes.
  • Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
  • Serve with tortilla chips.

Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g

1 bag (11.8 oz) frozen honey roasted sweet corn
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped plum (Roma) tomato (1 small)
1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
roasted veggie zesty Cheddar tortilla chips, if desired

CORN AND AVOCADO SALSA

What a fun way to eat your veggies! This corn and avocado salsa is a perfect dip for garden ranch roasted veggie tortilla chips!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h10m

Yield 12

Number Of Ingredients 10



Corn and Avocado Salsa image

Steps:

  • In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
  • Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

Nutrition Facts : Calories 110.1, Carbohydrate 14.6 g, Cholesterol 0 mg, Fat 1, Fiber 2.7 g, Protein 2.0 g, SaturatedFat 0.7 g, ServingSize 1 Serving, Sodium 96.4 mg, Sugar 1.5 g, TransFat 0 g

1 can (11 oz) whole kernel corn, red and green peppers, drained
1 medium tomato, seeded, chopped
2 medium green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive or vegetable oil
1/4 teaspoon garlic salt
1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 medium avocado, pitted, peeled and coarsely chopped
1 bag (5 oz) garden ranch roasted veggie tortilla chips

GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA

Grilled fish served with black bean and corn salsa - a scrumptious meal that can be made ready in a little over an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 16



Grilled Swordfish with Black Bean and Corn Salsa image

Steps:

  • In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
  • Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
  • Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.

Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g

1 teaspoon finely grated lime peel
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, finely chopped
Liquid from canned tomatoes used in salsa (about 1/2 cup)
3 swordfish steaks (10 to 12 oz each), cut in half
1 can (15 oz) Southwestern black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) original or mild diced tomatoes with green chiles, drained, liquid reserved
4 medium green onions, chopped (1/4 cup)
1 tablespoon olive oil
2 teaspoons dry sherry or red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

GAME-DAY BLACK BEAN HUMMUS

A game-day dip that will score big with your friends! We pureed black beans into a spicy, garlicky hummus that's ready in only 10 minutes.

Provided by Brooke Lark

Categories     Condiment

Time 10m

Yield 6

Number Of Ingredients 11



Game-Day Black Bean Hummus image

Steps:

  • Place beans in food processor or industrial-strength blender. Add onion, garlic, chile, salt, lime juice and oil; puree until smooth, adding additional oil, if needed, until mixture is a smooth consistency.
  • Spoon mixture into serving dish. Top with avocado, tomato and cilantro. Serve immediately with tortilla chips.

Nutrition Facts : ServingSize 1 Serving

2 cans (15 oz each) Progresso™ black beans, drained
1/4 small sweet onion
3 to 4 cloves roasted garlic
1/2 jalapeño chile, seeds removed
Dash salt
3 tablespoons fresh lime juice (2 medium)
1/4 cup olive oil
1 avocado, pitted, peeled and diced
1/4 cup chopped tomato
1 tablespoon chopped fresh cilantro
Tortilla chips

CORN AND QUESO SALSA

Start wtih a jar of salsa. Toss in extras and come up with a homemade treat for dipping or topping burgers, chicken or fish.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 24

Number Of Ingredients 5



Corn and Queso Salsa image

Steps:

  • Cook frozen corn as directed on bag. Rinse with cold water to cool; drain well.
  • In medium bowl, gently mix all ingredients except tortilla chips. Serve salsa with tortilla chips.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g

1 bag (12 oz) frozen whole kernel corn
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/3 cup chopped fresh cilantro
3/4 cup crumbled queso fresco or feta cheese
24 oz tortilla chips

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