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.
BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 2 1/2 cups salsa; 6 servings
Number Of Ingredients 11
Steps:
- Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.
BLACK BEAN SOUP WITH FRUIT SALSA
Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. "It's really a meal in itself," says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3 cups.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 298 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 929mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges
BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA
My talented friend chef Douglas Rodriguez gave me the inspiration for this salsa at a fantastic party he threw. Queso blanco, a staple of Latin cuisine, is uniquely textured, simply yet assertively flavored and quite pleasant to nibble. In this recipe, the cheese balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a great accompaniment to grilled chicken breasts as well. You can prepare the dressing up to a day before you assemble the salsa. And the salsa is also good a day after - assuming there is any left over.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
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
Make and share this Fruit & Black Bean Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 67.3, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 16.8, Fiber 2.6, Sugar 12.3, Protein 1.4
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