Fresh Black Bean Salsa Recipes

QUICK BLACK BEAN SALSA

Steps:

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

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

BLACK BEAN SALSA

Steps:

• In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, and lime juice, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine.
• Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.

BLACK BEAN SALSA

Steps:

• Place all ingredients (except tortilla chips) in a large bowl and stir to combine. Serve with tortilla chips.

FRESH BLACK BEAN SALSA

Steps:

• 1. Drain and rinse beans thoroughly. Place in large bowl. Dice and add all ingredients into bowl. Season with salt and pepper to taste, add oil and vinegar. Mix well. Refrigerate and serve chilled with tortilla chips.

BLACK BEAN SALSA

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.

GARDEN-FRESH BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk remaining ingredients until blended. Pour over salsa; toss to combine. Refrigerate, covered, until serving.

FRESH TOMATO AND BLACK BEAN SALSA

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.

CORN AND BLACK BEAN SALSA

Steps:

• Prepare the ingredients as indicated and then add everything to a large bowl. Follow directions to Microwave Corn on the Cob with the husk in place.
• Stir to combine and then let rest for about 10-15 minutes so that the flavors meld together.
• Serve with chips or on top of your favorite Mexican Dish!

FRESH BLACK BEAN AND CORN SALSA

Steps:

• First, mix the frozen corn and the taco mix - this will coat the corn and give it time to thaw while you get everything else together.
• Then prepare and add the other ingredients and mix gently.
• The corn will help keep the salsa cool while you are taking it where ever it needs to go.
• I try to make 2 or 3 hours ahead so the taco mix can do it's thing.

BLACK BEAN AND CORN SALSA

Steps:

• Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl.
• Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.

JEFF'S FRESH BLACK BEAN SALSA

Steps:

• In a large bowl, mix together the diced onion, juice of 2 limes, and kosher salt. Let stand at room temperature for 10 to 20 minutes (this will soften the bite of the onion).
• In a large pot with a steamer insert add about 2 inches of water. Add the corn and steam until just cooked through, about 5 to 8 minutes. Then shock the corn in cold water until cool to the touch. With a paring knife, carefully shave off the niblets onto a cutting board. A good way to do this is to slice off about 1/2-inch of the end of the corn cob. Hold the cob upright with the flat end on the board and shave with knife tip pointed downward at 4 o'clock. Don't cut into the cob. Tweeze and pick through the kernels with fingers, pulling out wayward strands of corn silk. While nothing beats fresh corn for this recipe (and this is a lot easier than it sounds) a close second is a good quality frozen corn. NEVER USE CANNED CORN!
• Pour the tomatoes into a colander over the sink, and with your hands squeeze out the liquid without overly squishing them. Loosely chop the tomatoes into 1/2-inch chunks.
• Toss the corn, tomatoes, black beans, green pepper, cilantro, cumin, and habanero into the bowl with the marinated onions. Taste and add more lime juice, salt, cumin, hot pepper or even more cilantro, if needed.