WebAdd shredded cheese over the top, cover the skillet and lower the temperature to low and cook for another 3 to 4 minutes to allow the. cheese to melt and the ingredients to fully …
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Web9 hours ago · Step 1. Lightly coat the sides of a 6-quart slow cooker with cooking spray. Advertisement. Step 2. Combine chicken, beans, broth, bell pepper, salsa, salt and …
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Chop all the fresh vegetables and herbs that will go into your black bean and corn salsa, including bell peppers, tomatoes, red onions, jalapeño, and cilantro. 2. Roast the Corn Roast corn over medium-high heat until browned in a cast-iron skillet. Add in seasonings and cook for approximately a minute until fragrant. 3. Assemble the Salsa
Low carb/Keto: This black bean corn salsa has approx 13g net carbs per 1/4 cup serving. Macros: The approximate macro calculation for this recipe is- P: 3g C: 16g F: 1g per serving.
However, if you find yourself out of the canned version, you can use dried black beans instead. Tomatoes, bell peppers, and red onion bulk up this black bean and corn salsa, which is quite forgiving. If you're looking for a hint of sweetness in your salsa, feel free to add in some chopped mango or pineapple.
Transform canned black beans into a Mexican-inspired salsa with fresh grilled corn, peppers, tomatoes, onions, and loads of zesty lime and spice! This quick & healthy veggie-packed dish is vegan, gluten-free, and allergy-free! Pair it with your favorite chips as an appetizer or serve it as a flavorful side salad! Fresh, crisp, zesty, spicy!