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Author: [Food & Fitness] Topic: Best Black Bean/Corn Salsa Recipe Ever
HutchEmAll send a private message View Space | Blog | Friends | Playbook |
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#1
Posted: 7/13/2011 3:55:18 PM

This is an absolute rock star recipe.  And it has virtually no fat or sodium.  This might be the best tasting thing I've made that is good foryou.  I bring this to family picnics and people eat so much of it they aren't hungry for the grill items. It's also awesome on eggs.

1 can low or no sodium organic black beans

1 can no salt corn

2 medium tomatoes, seeded and diced

1 medium red onion, finely diced

1.5 Tablespoons olive oil

1.5 - 2 Tablespoons red wine vinegar

Juice of 1 lime

1 teaspoon salt

1/2 teaspoon ground black pepper

Cilantro to taste (optional....I'm not a fan)

Rinse the black beans and corn well and drain well.  Combine all ingredients and mix well.  Refrigerate for a couple hours (although it's better the longer you wait....best the next day).

You can usually get 2-3 days out of it, but it never lasts that long.

Make this dish people. It is rock star quality. 

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OnlyGod
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#2
Posted: 7/13/2011 7:04:16 PM
You guys and the good recipes your gonna keep me busy all weekend again....
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FriedShrimp send a private message View Space | Friends | Playbook |
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#3
Posted: 7/13/2011 8:06:30 PM
You seed your tomatoes?  That's hard core prep there
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#4
Posted: 7/13/2011 8:06:56 PM

Canned beans and canned corn

Rut row

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#5
Posted: 7/13/2011 8:13:17 PM
Does anyone know a good way to finely dice zis red onion ?
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#6
Posted: 7/13/2011 8:19:42 PM
QUOTE

Originally Posted by OnlyGod:

Does anyone know a good way to finely dice zis red onion ?

Yes........... peel and cut in half..... then slice it it up and down, then sideways leaving it intact.  Then come back top to bottom.  Can get it teeny if want to.

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#7
Posted: 7/13/2011 8:21:40 PM

It's pretty easy but want to have a sharp knife so it doesn't slip.

By the way...... it's real simple to sharpen your own knives with a stone and makes a huge difference.

First thing when get a new knife is rip the factory edge off of it and start over with something sharp.

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#8
Posted: 7/13/2011 8:24:58 PM
QUOTE Originally Posted by FriedShrimp:

Yes........... peel and cut in half..... then slice it it up and down, then sideways leaving it intact.  Then come back top to bottom.  Can get it teeny if want to.



Oh ok cool advice bro.
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#9
Posted: 7/13/2011 10:22:42 PM
I almost got laid buying the ingredients this must be good.
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#10
Posted: 7/13/2011 11:50:33 PM
Alright got it all mixed up I used small limes I think Ill throw on another lime in about 3 hours when I try it out. I had a small bite It's really good and freakishly healthy as is.
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#11
Posted: 7/13/2011 11:51:38 PM
QUOTE

Originally Posted by OnlyGod:

I almost got laid buying the ingredients this must be good.

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#12
Posted: 7/13/2011 11:53:17 PM
QUOTE

Originally Posted by OnlyGod:

I almost got laid buying the ingredients this must be good.

Ya................

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#13
Posted: 7/14/2011 12:04:10 AM
QUOTE Originally Posted by FriedShrimp:

Ya................



Yeah she wasn't half bad but she could have used some work on her behind you know ? Looked like she was buying some of the same stuff and I'm thinking you wanna make some salsa and sex baby ?
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#14
Posted: 7/14/2011 9:36:24 PM
Ok finished it off today got better the more it sat will make again could have used a red pepper or something just to sweeten it up a touch.
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#15
Posted: 7/15/2011 11:13:30 AM
QUOTE Originally Posted by FriedShrimp:

Canned beans and canned corn

Rut row

Organic black beans with no sodium added (I'm just not into re-hydrating black beans when you can get similar quality in canned with no additional crap added).  Same with corn. No sodium added....green giant...canned an hour away from me.  I thought about doing sweet corn (it's in season), but it's a bit of a pain.  You could certainly do roasted corn on the cob.....that would be awesome. 

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#16
Posted: 7/15/2011 11:15:59 AM
QUOTE

Originally Posted by OnlyGod:

Does anyone know a good way to finely dice zis red onion ?

Like this only finer.  Just take it slow if you're not super experienced. 

http://www.youtube.com/watch?v=aDjNl5gs4nM

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#17
Posted: 7/15/2011 1:15:24 PM
Sounds good but I'd try and make it spicier adding some green chillies or jalapeno peppers or something
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#18
Posted: 7/16/2011 1:13:33 AM
QUOTE Originally Posted by HutchEmAll:

Like this only finer.  Just take it slow if you're not super experienced. 

http://www.youtube.com/watch?v=aDjNl5gs4nM



Oh yeah I got it pretty good, need to keep that knife sharp eh hutch ?
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#19
Posted: 7/17/2011 12:45:29 AM
QUOTE Originally Posted by HutchEmAll:

Organic black beans with no sodium added (I'm just not into re-hydrating black beans when you can get similar quality in canned with no additional crap added).  Same with corn. No sodium added....green giant...canned an hour away from me.  I thought about doing sweet corn (it's in season), but it's a bit of a pain.  You could certainly do roasted corn on the cob.....that would be awesome. 

How do you control texture on canned beans?

When you use dry beans, can adjust the texture.

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#20
Posted: 7/17/2011 12:47:26 AM
Beans are killer ingredients...... Hutch..... get a bean pot going once a week and stock the crib up with phenomenal beans
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#21
Posted: 7/17/2011 8:47:49 PM
QUOTE Originally Posted by HutchEmAll:

Organic black beans with no sodium added (I'm just not into re-hydrating black beans when you can get similar quality in canned with no additional crap added).  Same with corn. No sodium added....green giant...canned an hour away from me.  I thought about doing sweet corn (it's in season), but it's a bit of a pain.  You could certainly do roasted corn on the cob.....that would be awesome. 




Way ahead of you friendo

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#22
Posted: 7/20/2011 5:56:19 PM
QUOTE Originally Posted by FriedShrimp:

How do you control texture on canned beans?

When you use dry beans, can adjust the texture.

I don't mind the texture of black beans out of the can to be honest.  I don't mind baked beans out of the can either, but I kind of took them out of my diet because of all the sodium. 

I will probably make some dishes using dried beans, but will likely wait until fall when I can run the oven without sweating my behind off. 

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#23
Posted: 7/20/2011 5:58:30 PM
QUOTE

Originally Posted by Stiln:

Sounds good but I'd try and make it spicier adding some green chillies or jalapeno peppers or something

That's the thing, I absolutely love spicy food, but I don't think this recipe needs it.  But to each their own.  That's the good thing about salsa....you can make it with whatever you like.  My grocery store has a similar recipe that does have jalapenos in it and I think they over-power the other items.  I still will eat it, but I like my variety better. 

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#24
Posted: 7/21/2011 4:10:54 AM
QUOTE Originally Posted by HutchEmAll:

I don't mind the texture of black beans out of the can to be honest.  I don't mind baked beans out of the can either, but I kind of took them out of my diet because of all the sodium. 

I will probably make some dishes using dried beans, but will likely wait until fall when I can run the oven without sweating my behind off. 

Once you soak a batch or two of dry beans, you will never be able to look at a can of beans.

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#25
Posted: 7/21/2011 4:16:04 AM

Huge diff in taste and texture. 

If forget to soak beans, then I'll wait a day.

But if you soak beans once a week while doing laundry or something......... then you got them on hand all week

Beans are a superfood.

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