Mandas Black Bean Salsa Recipes

BLACK BEAN AND MANGO SALSA

Steps:

• Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil. Season with salt and pepper, to taste. Lightly toss, cover and refrigerate until ready to serve.;
• Preheat broiler on low. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool.;

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.

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 MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

BLACK BEAN MANGO SALSA

Steps:

• Mix all ingredients until well blended.
• Refrigerate for at least 1 hour.
• Serve with tortilla chips or grilled chicken.

BLACK BEAN AND MANGO SALSA

Steps:

• Turn toaster oven to 350 degrees.
• Chop whole onion.
• Heat nonstick pan until very hot. Reduce heat to medium-high and add oil. Saute onion until it begins to soften.
• Mince about half of the jalapeno; reserve the rest for the salmon recipe. Cut mangoes into bite-size pieces.
• Rinse beans, and drain. Stir beans, jalapeno and mangoes into onion, and reduce heat to low.
• Stir in coriander, cumin and vinegar.
• Wrap tortillas in aluminum foil, and place in toaster oven. Heat about 3 minutes.
• Wash, dry and chop cilantro. When bean mixture is heated through, remove from heat and stir in cilantro.
• Serve with salmon and tortillas, or roll up some of the bean mixture in a tortilla.

MANGO BLACK BEAN SALSA

Steps:

• COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork.

MANGO BLACK BEAN SALSA

Steps:

• Combine all in a bowl and mix well. Store in refrigerator.

MANGO BLACK BEAN SALSA

Steps:

• In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

DEVIL'S BLACK BEAN SALSA

Steps:

• Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.
• Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.
• Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.

MANGO AND BLACK-BEAN SALSA

Steps:

• Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.

MANDA'S BLACK BEAN SALSA

Steps:

• Combine all ingredients in large bowl and mix well, adjusting seasonings to preference.
• Refrigerate at least 1 hour to let flavors blend.
• Mix again before serving.
• ENJOY!