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
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.
RASPBERRY SALSA
This salsa is sweet, tart and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeno and cilantro to create a crowd pleasing topper for pork and other savory foods.
Provided by Karen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h10m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 0.8 g
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
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
RASPBERRY BLACK BEAN DIP
This layered dip is always a hit! Great at parties or as an appetizer. Sometimes if I can't find raspberry salsa in the market I'll use my favorite salsa with fresh or frozen raspberries. It's also great the next day...Enjoy!
Provided by KPD123
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Layer ingredients in a square 9x9 greased baking dish as follows, starting with black beans on the bottom and ending with cheese on top:.
- black beans, thinly sliced cream cheese, onion, salsa, and then top with cheese.
- Bake 350 degrees uncovered for 30 minutes until bubbly!
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CHIPOTLE RASPBERRY BLACK BEAN DIP - COOKING FOR KEEPS
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5/5 (2)Total Time 30 minsCategory AppetizerCalories 205 per serving
- Heat a medium skillet to a medium head. Add 2 teaspoons olive oil. Once the oil is hot, add onion and 1 garlic clove. Sweet onion and garlic until slightly softened, about 2 minutes. Add raspberries, 1/4 cup water, sugar, chiptole pepper, adobo sauce, and salt. Bring to a boil and reduce to a simmer. Simmer until the raspberries bread down, stirring occassionally, about 5-7 minutes.
- Carefully transfer the mixture to a blender. Blend until smooth. Season with salt and pepper. If you want your sauce a little bit spicier, add more adobo sauce or chopped chipotle peppers until you reach your desired heat level.
- Rinse the pan you cooked the sauce in and wipe clean. Add remaining olive oil to the pan. Heat over a medium flame. Add remaining garlic, sweat 1 minute. Add black beans, water, chili powder, and remaining salt. Saute until garlic is softened, about 2-3 minutes.
RASPBERRY CHIPOTLE BLACK BEAN DIP | MINIMALIST BAKER …
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5/5 (13)Total Time 27 minsCategory Appetizer, Side, SnackCalories 296 per serving
- In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
- Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
- Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
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- In a small saucepan, heat beans along with cumin and a pinch each of salt and pepper. Once warmed, taste and adjust seasonings and set aside.
- Add olive oil to a 10-12 inch oven-safe skillet over medium heat. Add onions and a pinch of salt. Stir. Cook until soft and fragrant (about five minutes), stirring frequently.
- Remove skillet from heat and add cream cheese-onion mixture back to the skillet. Place in the center and make a well (or spread evenly for more distribution).
- Add beans around the outside or on top of cream cheese. Pour raspberry sauce or jam in the center.
- Sprinkle cheese evenly over the top (optional but recommended). Bake for 12-15 minutes or until warmed and bubbly. Cheese should be melted.
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