rom pan.
Add your black bean sauce, sugar, fish oil and
hicken, black beans, corn, and 1/2 of one jar of salsa and
ango. Rinse and drain the black beans. Chop the green onions
omatoes, and the diced tomatoes), black beans, broth, and all the
Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
Pour dressing over salsa and mix gently. Add salt and pepper to tas.
Spread cream cheese in bottom of 8-in baking dish.
In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
Pour salsa over beans.
Sprinkle cheese on top.
Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
Garnish with black olives and tomatoes. Serve with tortilla chips.
For Hummus:Mix all ingredients together in a food processor.
Put Corn Salsa on top, Cover, then chill until ready to serve.
Corn Salsa: Put all ingredients into a medium-large sauce pan.
Cook on medium-low temp for 10 minutes, covered and then an additional 5 minutes, uncovered.
Put on top of finished Hummus.
Mix in squash mixture and corn. Season with salt and pepper
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
Drain salsa so that most of the liquid is removed. Stir in the cheese.
Combine the cream cheese and taco seasoning.
Roll out pie crust to thin so it is easier to roll. Spread cream cheese mixture over entire crust. Spread salsa mixture on top of cream cheese.
Roll up crust like you would a cinnamon roll.
Cut into pieces about 1/2\" wide.
Bake at 425 degrees for 14 minutes. I served these at room temperature.
Preheat the grill on medium heat. Combine sugar, oregano, spices, oil and 1/4 cup water in a medium bowl. Rub rub spice mixture all over ribs. Grill, with lid closed for 45 mins, or until browned all over and cooked through.
Meanwhile, for the grilled corn salsa, grill corn until tender. When cool enough to handle, cut kernels from cobs. Combine kernels with remaining ingredients in medium bowl; toss gently to combine. Serve with ribs and warmed tortillas, if desired.
Add all ingredients except ramen noodles, cheese and corn chips to cooking pot.
Heat until just comes to a boil.
Reduce and cook for 20 minutes.
Break up ramen noodles and add to soup, simmer until noodles are done.
Serve topped with cheese and crushed corn chips on top.
ayenne pepper, garlic powder, and black pepper (to taste). Roast for
Thinly slice bell peppers and onion.
In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes.
Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness.
Add corn and black beans. Stir to combine, and heat for about 5 minutes.
Serve on tortillas with toppings of choice: tomatoes, salsa, pico de gallo, lime juice, cilantro, etc.
Mix Campbell's black bean soup and water until smooth. Add beans, ground beef and salsa.
Heat thoroughly.
Serve with sour cream, grated cheese and tortilla chips.
Mix mangoes, sweet corn, and black beans in a large bowl; add lime juice and stir. Sprinkle cilantro over the mango mixture; toss to combine.
lice of brioche, and the Black Bean Hummus on the other slice
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Combine pork, oil and seasoning mix in a medium bowl; toss to coat.
Warm the tortillas according to the package directions.
For the salsa, combine the corn, tomato, onion and cilantro in a medium bowl.
Heat an oiled grill pan or large skillet on medium-high heat. Cook the pork until browned and cooked through.
Serve the pork wrapped in tortillas with corn salsa, lettuce and sour cream.
sing fermented beans in whole bean form, place the beans in