Chunky Salsa With Beans Recipes

CHUNKY BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first eight ingredients; toss to coat. Serve with chips. Refrigerate leftovers.

BLACK BEAN SALSA

Steps:

• In a medium bowl, combine the beans, salsa, corn, onion and cilantro. Drizzle with the olive oil and mix in. For the best flavor, cover the salsa mixture and refrigerate for 1 hour.
• Serve as a dip with regular or baked tortilla chips.

CHUNKY HOMEMADE SALSA

Steps:

• Gather the ingredients.
• In a large bowl, combine all of the ingredients and mix well.
• Taste for seasoning. Place in an airtight container in the fridge for at least 2 hours to let the flavors blend.
• Serve in a medium-size bowl alongside chips.

SLOW-COOKER SALSA CHILI

Steps:

• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

CHUNKY SALSA

Steps:

• Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

WONDERFUL SALSA WITH BLACK BEANS AND CORN

Steps:

• Mix all together and bring to a slow boil for 10 minutes.
• Seal in sterilized jars and cook in a hot water bath for 10 minutes.

CHUNKY GARDEN SALSA FOR CANNING (MILD)

Steps:

• Combine all ingredients except citric acid in large stock pot. Heat to boiling, then reduce to simmer for 20-30 minutes.
• Sterilize 6 quart jars or 12 pint jars. Sterilize lids.
• Put 1/4 teaspoon of citric acid into each jar for quarts, or 1/8 teaspoon for pints.
• Fill jars with salsa, leaving 1 inch headspace. De-bubble jars and wipe rims with damp paper towel.
• Place jars into canner and fill with enough water to cover jars completely.
• Heat water to full boil and then set timer for 20 minutes for quarts, or 15 minutes for pints. This is the processing step.
• After processing is finished, turn off heat and carefully remove jars from canner. Set on counter and leave undisturbed for 12-24 hours. The lid on each jar should "pop", which means the seal is good and canning was successful. If any jars don't pop, the seal isn't good and jar will not be shelf stable. Put any unsealed jars in fridge and use within 2 weeks.
• Remove metal rings and store sealed jars in a cool place away from direct light. Use within 1 year. Refrigerate and use within 2 weeks after opening.

CHUNKY BLACK BEAN AND CORN SALSA

Steps:

• Place all ingredients in a bowl and stir until well combined. Serve with your favourite tortilla chips. Enjoy!

BLACK BEAN SALAD WITH SALSA & VEGGIES

Steps:

• Combine beans, mangos, peppers and corn in large bowl.
• Mix remaining ingredients until blended. Add to bean mixture; toss to evenly coat.
• Refrigerate 1 hour.

CHUNKY SALSA WITH BEANS

Steps:

• Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.