Spicy Black Bean and Corn Salsa Recipe


Nutrition

Cal/Serving: 255
Daily Value: 13%
Servings: 4

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat13g20%
Saturated1g7%
Trans0g0%
Carbs28g9%
Fiber7g29%
Sugars12g0%
Protein10g19%
Sodium809mg34%
Calcium176mg18%
Magnesium55mg14%
Potassium552mg16%
Iron2mg10%
Zinc2mg11%
Phosphorus202mg29%
Vitamin A1276IU26%
Vitamin C84mg140%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg7%
Niacin (B3)2mg8%
Vitamin B60mg16%
Folic Acid (B9)75µg19%
Vitamin B120µg6%
Vitamin D0µg0%
Vitamin E2mg10%
Vitamin K23µg29%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Festive Challah
Challah is a sweet Jewish bread, served throughout the holidays and the Sabbath. Other traditional...
Citrus Glazed Roasted Carrots
Lemon and orange juices add a bright citrus note to roasted carrots. The honey glaze brings out the...
Lemon-Broccoli Risotto Rounds
What a tasty way to eat your broccoli! Savor lots of cheese, garlic, and flaky crescents. This...

Cooking Planit

Spicy and fresh, this is a perfect side dish for taco night or an easy "chips and dip" appetizer. This dish packs some heat. Cut back on the chipotle peppers for a more mild taste if you prefer.
 

INGREDIENTS

  • 1 cup corn on the cob
  • 1 cup black beans, canned
  • black pepper
  • kosher salt
  • 3 chipotle peppers in adobo sauce
  • 2/3 cup queso blanco
  • 1 tablespoon honey
  • 2/3 cup fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 roma tomatoes
  • 1 tablespoon adobo sauce from can of chipotles
  • 2 tablespoons extra virgin olive oil

DIRECTIONS

Stand the corncob upright on one end and use a knife to carefully shave the kernels off the cob. Place in a large bowl.

Strain the black beans through a colander, then rinse with cold water. Pat dry, then add the indicated amount to the bowl of corn.

Dice tomatoes, then add to corn mixture.

Prepare a food processor with the blade attachment.

Slice open chipotle peppers and scoop out seeds. Place peppers in food processor along with adobo sauce from the can. Avoid touching your face when handling peppers, and wash hands immediately after.

Trim cilantro leaves from the stems. Pack the measuring cup full, then add to the food processor along with the honey and fresh lime juice.

Process until mixture is almost smooth, then, with motor running, drizzle in olive oil. 

Stop and scrape sides, then season with salt and pepper to taste. Pour into bowl of corn and black beans.

Stir corn and black bean mixture until sauce is well incorporated, then fold in the queso blanco.

Check final seasoning and add more salt and pepper if necessary, then cover and refrigerate until ready to serve.

Transfer spicy black bean and corn salsa to a serving bowl or dinner plates. Ready to eat!

Recipe Details

Recipe originally appeared on Cooking Planit 

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human