Black Bean Salsa Ii Recipes

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QUICK BLACK BEAN SALSA



Quick Black Bean Salsa image

This sensational salsa is a colorful combination of lots of fresh-tasting flavors. My husband, son and I think it's great as a dip or with main-dish burritos or chimichangas. We love taste-testing my creations together.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 8 cups.

Number Of Ingredients 14

2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jar (7 ounces) roasted sweet red peppers, drained and diced
2 plum tomatoes, chopped
1 medium red onion, finely chopped
4 green onions, finely chopped
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon grated orange zest
1/8 teaspoon coarsely ground pepper
Tortilla chips

Steps:

  • In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

BLACK BEAN SALSA



Black Bean Salsa image

This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.

Provided by REBECKAH MACFIE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 8h15m

Yield 40

Number Of Ingredients 6

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Steps:

  • In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 2.5 g, Sodium 207.4 mg, Sugar 0.4 g

BLACK BEAN SALSA



Black Bean Salsa image

There are many black bean salsa recipes listed on here, but I didn't see any quite like this. This is a wonderful recipe that was given to me several years ago by a friend. I always double and it's still gone in a flash at get-togethers and I get asked for the recipe every time. You can always add more of the ingredients that you really like (I always add more lime juice & garlic). We like to serve with tortilla chips or pita chips, but it's also a great relish over chicken or fish. I also sometimes make this to mix with rice. Enjoy!

Provided by grrrynx

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed & drained
1 small tomatoes, seeded & chopped
1 small cucumber, peeled, seeded & chopped
1/4 cup chopped green onion
2 tablespoons snipped cilantro
1 tablespoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon olive oil
1 garlic clove
1/4 teaspoon salt

Steps:

  • In a bowl, combine all the ingredients & mix well.
  • Cover and chill until serving time.
  • Prep time doesn't include chilling time.

FRESH TOMATO AND BLACK BEAN SALSA



Fresh Tomato and Black Bean Salsa image

Yummy salsa recipe adopted from Emeril Lagasse. This tastes even better if you let it sit in the fridge for an hour or so.

Provided by BNLNikki

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups chopped vine-ripened tomatoes
2 cups canned black beans, rinsed and drained
1 cup small diced red onion
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
salt
fresh ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
crispy corn tortilla chips

Steps:

  • Combine the first seven ingredients in a mixing bowl. Season with salt and pepper.
  • Add the lime juice and olive oil.
  • Mix well.
  • Spoon into a serving bowl and serve with the chips.

Nutrition Facts :

BLACK BEAN LASAGNA II



Black Bean Lasagna II image

Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!

Provided by Chris J

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16

9 lasagna noodles
½ cup chopped onion
½ cup chopped red bell pepper
½ cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can refried black beans
2 ¾ cups canned tomato sauce
½ cup salsa
½ cup chopped fresh cilantro, divided
1 ½ cups cottage cheese
1 cup ricotta cheese
¼ cup sour cream
8 ounces Monterey Jack cheese, shredded
¼ cup sliced ripe olives
8 sprigs fresh cilantro

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
  • In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
  • Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
  • Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 g

CORN & BLACK BEAN SALSA



Corn & black bean salsa image

This fresh, tangy side dish will be the perfect addition to any barbecue

Provided by Sarah Cook

Categories     Dinner, Lunch, Side dish

Time 55m

Number Of Ingredients 6

140g dried black beans , soaked overnight
326g or 330g can sweetcorn , drained
bunch spring onions , sliced
½ large bunch coriander , leaves and stalks chopped, plus chopped stalks leftover from the Cheese & chilli melts (see 'Goes well with', below)
juice 2 limes
2 tbsp olive oil

Steps:

  • Drain, then rinse the soaked beans. Cover with cold water, bring to the boil, then simmer for 45 mins or until tender. Drain again.
  • Mix the beans, corn, spring onions, coriander stalks and leaves, lime juice, oil and some seasoning together in a bowl. Cover, then chill for up to half a day until ready to serve.

Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.24 milligram of sodium

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