Black Bean Black Eyed Pea Salsa Recipes

BLACK-EYED BEAN MOLE WITH SALSA

Steps:

• Tip all the salsa ingredients into a bowl and stir together.
• For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.
• Spoon into shallow bowls, top with the salsa and serve.

ZESTY BLACK EYED PEA AND CORN SALSA RECIPE

Steps:

• In a medium serving bowl, combine all of the salsa ingredients.
• Toss to combine. Cover and chill the salsa in the refrigerator for 30 minutes.
• Meanwhile, in a separate bowl, whisk together all the dressing ingredients.
• Adjust to taste. For more zing, add an extra teaspoon of lemon juice to the dressing. Feel free to play around with the ingredients until the flavors really pop.
• Take the chilled salsa out from the refrigerator and pour the dressing over salsa. For best flavor, allow the salsa to marinate in the dressing for a while before serving. This will enhance the flavors.
• Toss to coat evenly.
• Bring out your favorite gluten-free chips/tortillas and enjoy.

ZESTY BLACK-EYED PEA SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

AVOCADO AND BLACK EYED PEA SALSA

Steps:

• Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
• Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

SOUTHWESTERN BLACK BEAN AND BLACK EYED PEAS SALAD RECIPE

Steps:

• In a large bowl, combine the dressing ingredients.
• Whisk well.
• Add remaining ingredients to bowl and stir to combine.
• Cover and refrigerate for at least 30 minutes.

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

BLACK EYED PEA SALSA

Steps:

• Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour. Serve with tortilla chips.

BLACK BEAN & BLACK-EYED PEA SALSA

Steps:

• Drain peas, beans and corn.
• Place into large bowl.
• Add chopped onions, peppers, cilantro and tomatoes.
• Mix dressing ingredients separately.
• Pour over salsa and toss to combine.
• Garnish with cilantro leaves and serve with chips (the baked scooping chips are great and help with your resolution to eat healthy in the New Year).

BLACK-EYED PEAS BLACK BEAN SALSA

Steps:

• Combine olive oil, granulated sugar and cider vinegar in a small saucepan. Simmer until all sugar is dissolved.
• In a large bowl, combine the remaining ingredients.
• Pour liquid mixture over bean mixture.
• Refrigerate for 24 hours.
• Drain before serving. (I use a spoon with holes and scoop out).