Fermented Black Bean salsa
An easy recipe for fermented black bean salsa!
Comment any questions, I'm happy to help!
Recipe:
2 cans black beans
1 red bell peppers
1 jalapeno (seeds removed)
⅓ small red onion
2 small tomatoes
1 clove garlic
2 Tablespoons salt
After fermentation add:
1 Tablespoons Lime
¼ cup cilantro
Dash Black pepper
1 teaspoon cumin
2 teaspoons chili powder
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Seared Scallops with Black Bean Relish | Price Chopper Cooking How-To
Seared Scallops with Black Bean Relish
Prep: 30 minutes plus marinating and chilling
Cook: 8 minutes • Serves: 4
2 garlic cloves, minced
5 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
12 fresh dry or frozen (thawed) large sea scallops, patted dry
1 can (15 ounces) black beans, rinsed and drained
1 cup thawed frozen corn
¼ cup diced red onion
¼ cup drained and chopped roasted red peppers
1½ tablespoons chopped fresh cilantro leaves
2 teaspoons finely chopped jalapeño pepper
2 tablespoons distilled white vinegar
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 medium avocado, peeled, pitted and diced
Fresh chives for garnish (optional)
1. In small bowl, whisk together half the garlic, 2 tablespoons oil and 1 tablespoon lime juice. Place scallops in large zip-top plastic bag; pour lime juice mixture over scallops. Seal bag and marinate 10 minutes.
2. Meanwhile, in medium bowl, combine beans, corn, onion, red peppers, cilantro, jalapeño pepper and remaining garlic. In small bowl, whisk together vinegar, salt, pepper, 2 tablespoons oil and remaining 2 tablespoons lime juice. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. Cover and refrigerate until ready to serve.
3. Remove scallops from marinade; discard marinade. Sprinkle scallops with salt and pepper. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. In batches, add scallops to skillet and cook 4 to 6 minutes or until golden brown, turning once. Serve scallops over bean mixture garnished with chives, if desired.
Approximate nutritional values per serving:
397 Calories, 26g Fat (4g Saturated), 10mg Cholesterol, 502mg Sodium, 31g Carbohydrates, 8g Fiber, 13g Protein
Canning Black Bean and Corn Salsa
I canned this Black Bean Salsa two years ago and it was a great hit with my family so I decided to make it again.
It uses my Trail of Tears Black Beans and plum tomatoes from the garden. Next year, I plan on growing the onions, jalapenos, and cilantro too.
Ingredients
1 lb Dry Black Beans
8 cups corn
1/2 cup lime juice
1/3 cup olive oil
1/4 cup red wine vinegar
4 tbsp salt
2 tbsp black pepper
5 lbs tomatoes – cored, peeled, and chopped
9 jalapenos – chopped (optional)
2 red onion – chopped (you can use white)
1 cup cilantro – chopped
Soak beans overnight in cold water.
Drain and rinse the beans. Cover with fresh water and bring to a boil. Turn heat down and simmer from 30 minutes.
While the beans simmer, combine the rest of the ingredient and mix in a large bowl.
Drain the beans and add to the salsa mixture. Mix all ingredient.
To can, boil a pot of water. Fill clean jars 1 from top with the salsa. Add boiling water to fill the jars leaving 1 of headspace.
Put the lids and bands on the filled jars. Use manufacture instructions to complete. I used 11 pounds of pressure for 1hr and 15 minutes.
Update: Changed Fill clean jars from 1/2 to 3/4. Changed salt from 4 tsp salt to 4 tbsp. Changed pepper from 2 tsp to 2 tbsp.
Changed Fill clean jars from 3/4 to 1 from top
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How to Make a Southwestern Black Bean Salad with Cilantro-Avocado Dressing
Top salad greens with black beans, sweet corn and grape tomatoes and drizzle with a tangy avocado-lime dressing for a Mexican-inspired salad. This simple composed salad recipe makes a great packable lunch or easy no-cook dinner.
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How to Make Giada's Black Bean, Corn and Tomato Salad | Food Network
Get the recipe:
This salad is a smooth mix of Tex-Mex flavors with an unexpected crunch.
This video is part of Giada at Home show hosted by Giada De Laurentiis . SHOW DESCRIPTION :On her new show, Giada at Home, Giada De Laurentiis shares her love for entertaining California-style. Be Giada's guest as she puts together unique meals for gatherings with friends and family. Whether it's a festive bash or an intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
Black Bean and Corn Salsa Recipe- Become Your Own Favorite Chef with Amy Westerman
Here we make a VERY EASY (my sarcasm in the beginning might throw you off) black bean and corn salsa that full of different flavors that make an amazing dip to eat with chips or add to tacos, burritos, etc.