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.
Yield Makes about 5 cups Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool. Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl. Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.
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.
Time 10m Yield 5 cups Number Of Ingredients 3 Steps:
Combine all ingredients in a decorative bowl. Serve with tortilla chips.
Time 50m Yield 8 servings Number Of Ingredients 10 Steps:
In a large bowl, mix together the diced onion, juice of 2 limes, and kosher salt. Let stand at room temperature for 10 to 20 minutes (this will soften the bite of the onion). In a large pot with a steamer insert add about 2 inches of water. Add the corn and steam until just cooked through, about 5 to 8 minutes. Then shock the corn in cold water until cool to the touch. With a paring knife, carefully shave off the niblets onto a cutting board. A good way to do this is to slice off about 1/2-inch of the end of the corn cob. Hold the cob upright with the flat end on the board and shave with knife tip pointed downward at 4 o’clock. Don’t cut into the cob. Tweeze and pick through the kernels with fingers, pulling out wayward strands of corn silk. While nothing beats fresh corn for this recipe (and this is a lot easier than it sounds) a close second is a good quality frozen corn. NEVER USE CANNED CORN! Pour the tomatoes into a colander over the sink, and with your hands squeeze out the liquid without overly squishing them. Loosely chop the tomatoes into 1/2-inch chunks. Toss the corn, tomatoes, black beans, green pepper, cilantro, cumin, and habanero into the bowl with the marinated onions. Taste and add more lime juice, salt, cumin, hot pepper or even more cilantro, if needed.
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 10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn. Refrigerate at least an hour and adjust seasonings to taste. Serve with chips or vegetables or whatever pleases you.
