Fruit Black Bean Salsa Recipes

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 WITH EXOTIC FRUIT AND VEGETABLE CHIPS

Steps:

• Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.

BLACK BEAN SALSA

Steps:

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

BLACK BEAN SOUP WITH FRUIT SALSA

Steps:

• For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

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.

BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

Steps:

• To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
• To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

FRUIT & BLACK BEAN SALSA

Steps:

• Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice.
• Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice.
• If using both colors, use half of each pepper.
• Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend.
• The salsa may be made and refrigerated up to 2 days in advance.

BLACK BEAN SALSA RECIPE

Steps:

• Dice the tomatoes. Mince the red onion. Finely chop the cilantro. Remove the ribs and seeds of the jalapeño pepper and finely chop it. Drain and rinse the black beans. Juice the lime.
• In a bowl, add tomato, red onion, cilantro, jalapeño, black beans, lime juice, and kosher salt. Stir to combine, and add kosher salt to taste.

CORN & BLACK BEAN SALSA

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.