Time 10m Yield about 4 cups. Number Of Ingredients 7 Steps:
Drain tomatoes, reserving juice. Cut up tomatoes; place in a large bowl. Add juice, beans, chilies, onion, cilantro, salt and, if desired, olives; stir until combined., Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food.
Time 10m Yield 8 cups. Number Of Ingredients 14 Steps:
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Time 35m Yield 8 Number Of Ingredients 8 Steps:
Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.
Time 20m Number Of Ingredients 16 Steps:
In a large bowl, combine the beans, corn, peppers, onion, and cilantro and parsley. Combine the sour cream, mayonnaise, vinegar and spices and seasonings; pour over bean mixture and toss gently until everything is coated in sauce. Serve with tortilla chips.
Time 45m Yield 1 cup, 6 serving(s) Number Of Ingredients 12 Steps:
Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning. Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk. Pour the dressing over the vegetable mixture. Stir to combine. Chill. Serve as a salad or with chips.
Time 10m Yield 5 cups Number Of Ingredients 3 Steps:
Combine all ingredients in a decorative bowl. Serve with tortilla chips.
Time 15m Yield Makes 1 1/2 cups Number Of Ingredients 7 Steps:
Whisk together chipotle, lime juice, 3/4 teaspoon kosher salt, and onion. Let stand 10 minutes. Stir in beans and cilantro. Serve with chips.
Time 5m Yield 1 Bowl Number Of Ingredients 9 Steps:
Drain tomatoes, Ro-Tel, corn and black beans. Add any or all of the onion, garlic, cilantro and parsley. Be creative; use your own favorites. Mix together. Add dressing, using less than the whole bottle until the amount suits you.
