nto thin slices. Place the corn tortillas in a panini grill
Salsa Preparation:
Preheat a grill pan. Brush corn with 1 tablespoon
ake the salsa, rinse the beans in plenty
Mix all ingredients except shrimp and salsa in a medium glass or plastic bowl.
Stir in shrimp; let stand 15 minutes.
Prepare salsa.
Cook shrimp in 10\" skillets over medium-high heat about 5 minutes, turning shrimp once, until shrimp are pink and firm.
Divide salsa among 4 plates.
Arrange shrimp on salsa.
Garnish with lime slices.
Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours
ust blended. Stir in the corn. Let sit for 10 to
To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
Add the corn, tomatos, black beans and sauteed ingredients.
Stir to combine thoroughly.
combine corn,beans,salsa,and spices.
stir in cubes of cream cheese
bake 350 degrees for 25 minutes.
(DO NOT STIR).
Serve with tortilla chips.
Paint the butter on the top of each tortilla paying attention to the outer edges, stack one tortilla on top of the other,press together& place the three tortillas on your pizza pan or pizza baking stone.
Preheat oven to 400\u00b0F.
Spread on the Black Bean Salsa, bring it out to the edges.
Spread on the crab and prawns.
Sprinkle on the dried onions and garlic.
Then add the cheese, distributing it evenly.
Pop into the pre heated oven for 20 minutes or until the cheese is bubbly and starting to brown.
Enjoy (I hope).
eans, corn, and 1/2 of one jar of salsa and reserved
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.
To make the salsa, mix the black beans, black-eyed peas, corn, red
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.
lack beans, drained whole kernel corn, finely diced red bell pepper
To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.
Rinse and drain beans.
Add frozen corn (it will thaw in the bowl).
Add can of tomatoes and the salsa.
Mix well.
Serve with the scoops.
NOTE: 4 points for 1 cup beans; 2 points for the corn; tomatoes and salsa are free; 15 Tostitos are 2 points; TOTAL--1 cup dip with the 15 Tostitos is 4 points.
Combine black beans, corn, mango, onion and cilantro. Stir in lime juice, garlic salt, and cumin. Serve with tortilla chips.
Rinse and drain beans/corn/tomatoes together in colander.
Mix all ingredients together in serving bowl.
Serve with Lime Tortilla Chips.
uacamole Butter. Spoon Fiesta Black Bean Salsa around steaks, and serve immediately
Cube and boil chicken in water and chicken stock.
While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
Taste and add salt and pepper (extra chili powder) to your liking.
Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!