Black Bean And Papaya Salsa Recipes

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BLACK BEAN AND PAPAYA SALSA

Make and share this Black Bean and Papaya Salsa recipe from Food.com.

Provided by Ambervim

Categories     Sauces

Time 20m

Yield 5 Cups

Number Of Ingredients 12



Black Bean and Papaya Salsa image

Steps:

  • In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.

Nutrition Facts : Calories 225.7, Fat 1.7, SaturatedFat 0.4, Sodium 32.6, Carbohydrate 52.3, Fiber 9.4, Sugar 29.9, Protein 5.6

1 cup black beans (cooked or canned)
2 ripe papayas, peeled, seeded and diced small
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice
1/2 cup cilantro, chopped
2 tablespoons ground cumin
1 tablespoon chili pepper, minced (red or green your choice)
salt
black pepper

BLACK BEAN AND PAPAYA SALSA

Provided by Marian Burros

Categories     dinner, easy, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 12



Black Bean And Papaya Salsa image

Steps:

  • Rinse the beans thoroughly, and allow to drain.
  • Peel and coarsely chop the papayas, and place in a large bowl.
  • Finely chop the onion. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeño; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
  • Wash, dry and chop the cilantro, and mix in with the salsa. Serve with the tuna and bread or tortilla.

1 15-ounce can no-salt-added black beans
2 large ripe papayas
1 small red onion to yield
1/4 cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 jalapeño
1 small or medium clove garlic
3 tablespoons white vinegar
1 teaspoon sugar
Juice of 1/2 lime
1/8 teaspoon salt
Freshly ground black pepper to taste
Few sprigs cilantro to yield 2 tablespoons chopped 2 slices crusty country bread

BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA

At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.

Provided by JJ Johnson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 27



Black Bottom Bean Cakes with Papaya Salsa image

Steps:

  • In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
  • Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
  • Form six 3-inch patties and follow the steps for preparing the patties for frying:
  • Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
  • Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
  • Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
  • Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
  • Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
  • Serve with the salsa and plantain chips.
  • Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.

1 tablespoon plus 1/2 cup olive oil
1/2 cup diced onion
Kosher salt
1/2 cup diced poblano pepper
1/4 cup diced scallions
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Pinch of smoked paprika
2 tablespoons chopped fresh cilantro
3 cups canned black beans (rinsed and drained), pulsed in a food processor until chunky
1 1/2 cups panko
Freshly ground black pepper
1 cup all-purpose flour
2 eggs
1 cup Papaya Salsa (recipe follows)
One 10-ounce package plantain chips
1 small ripe papaya, peeled, seeded, and cut into 1/4-inch dice
2 red bell peppers, finely diced
1 teaspoon minced fresh ginger
1 red onion, finely diced
1 bird's-eye chile, minced
5 scallions, grilled until tender and slightly charred, chopped
2 tablespoons chopped cilantro
2 tablespoons chopped basil
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

QUICK BLACK BEAN SALSA

One of my favorites. Great for parties.

Provided by All4Tricia

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

Time 35m

Yield 8

Number Of Ingredients 8



Quick Black Bean Salsa image

Steps:

  • Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 19.2 g, Fat 1.1 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.1 g, Sodium 736.2 mg, Sugar 2 g

1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can shoepeg corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (4 ounce) can diced green chiles
2 teaspoons dried cilantro
2 teaspoons lemon-pepper seasoning
1 teaspoon ground cumin
1 teaspoon olive oil, or to taste

QUICK BLACK BEAN SALSA

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



Quick Black Bean Salsa image

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.

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

CORN AND BLACK BEAN SALAD

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14



Corn and Black Bean Salad image

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

BLACK BEAN SALSA

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



Black Bean Salsa image

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

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

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