I am looking for a recipe for Salsa Dip with black beans, corn, etc.
Nora from Charleston, S.C.
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I make a similar recipe to this one, though I don't use store bought seasoning mix. If you do a google search you'll find various versions.
Seven Layer Fiesta Dip
1 can (16 ounces) refried black beans
1 container (16 ounces) sour cream
1 package McCormick Taco Seasoning Mix or McCormick less sodium Seasoning Mix
2 cups (8 ounces) shredded Cheddar cheese
1/2 to 1 cup fresh or frozen (thawed) corn
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives
Tortilla chips
1. Spread refried beans in shallow serving dish.
2. Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
3. Top with layers of cheese, guacamole, tomato, onions and olives. Serve with tortilla chips.
A Taste for Health Tip: Substitute to reduced fat sour cream and reduced fat cheese for a savings of 10 calories and 1 gram of fat per serving. Serve with baked tortilla or pita chips to save additional calories and fat grams.
Another one;
Black Bean and Corn Salsa Dip
1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avacado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips
Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.
1 can black beans, rinsed and drained
1 can petite diced tomatoes and jalapenos (or use the fresh equivilent)
1 Medium spanish onion, diced
2 jalapenos, diced (more or less to taste)
Mix it all together. Easy.
I'll also heat it up and cover it with grated pepper jack cheese. (If you can't tell, I love spicy foods. If this sounds too hot, then you can also use plain monterey jack cheese and omit the fresh jalapenos)
Here's a good one from Mary Engelbreit's Home Companion:
Corn and Black Bean Salsa
The salsa can be made earlier in the day and refrigerated.
Ingredients
Serves 6 to 8
2 cups fresh or frozen corn (about 4 ears)
1 1/2 cups canned black beans
3/4 cup red pepper, chopped
1/2 - 3/4 jalapeno pepper, seeded and chopped (wear rubber gloves and avoid rubbing eyes)
1. If using fresh corn, blanch for 1 minute (place corn in boiling water, then immediately plunge it into cold water to stop the cooking process.) Remove kernels from cobs. Set aside.
2. Drain and rinse black beans. Set aside.
3. Combine rest of ingredients. Add corn and black beans. Refrigerate.
4. Add cilantro just before serving.
The easiest way I've found to make black bean and corn salsa is to take your favorite brand of salsa and add canned black beans and corn that have been drained well. You just can't beat it.
Found this in taste of home mag. and it is a HIT
every where I take it.
jar of your fav salsa
1 sm bag of frozen shoepeg corn (its white)
1 small bag of frozen yellow corn
this is good and tasty and not too spicy and it is
not messy or runny like plain salsa
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