Bobby Flay's Avocado Tostadas with Black Bean Relish and Cumin Crema
Avocado toast just got tostada-fied
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How to Make Simple Black Bean and Corn Salad
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
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✅Ingredients
• 2 cups frozen corn kernels
• 2 (15 ounce) cans black beans drained and rinsed
• 2 medium roma tomatoes diced
• 1 medium red bell pepper diced
• 1 large avocado diced
• 1/2 small red onion minced
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
✅Instructions
00:00:28 - How to dice roma tomatoes
00:00:42 - How to dice bell peppers
00:00:55 - How to dice red onion
00:01:22 - How to dice avocados
00:02:52 - Quick recap Simple Black Bean and Corn Salad recipe
1️⃣ 00:00:09 - Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
2️⃣ 00:00:28 - Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro.
3️⃣ 00:01:47 - In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
4️⃣ Pour dressing over salad and toss to combine.
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HEALTHY Pinto Bean Salad to Make You Feel Like a Million Bucks
EPISODE 916 - How to Make a Pinto Bean Salad | Ensalada de Judias Pintas Recipe
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Easy Black Bean and Corn Salsa - Home Cooking 101
Black bean and corn salsa is an easy and delicious, high fiber, high protein alternative to tomato salsa.
It takes only minutes to make and can be used as a dip for tortilla chips or as a condiment for burros, tacos, and eggs.
Print this recipe at:
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Black Bean Salsa Recipe
Perfect combination with any chips for parties that your guests and family would surely love.
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