Tracis Black Bean Salsa Recipes

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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

EASY BLACK BEAN SALSA

This salsa is a staple at my house. I can make it in about 5 minutes, so it's great for quick meals or snacks.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 4 cups.

Number Of Ingredients 7



Easy Black Bean Salsa image

Steps:

  • Drain tomatoes, reserving juice. Cut up tomatoes; place in a large bowl. Add juice, beans, chilies, onion, cilantro, salt and, if desired, olives; stir until combined., Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chilies, undrained
1/2 cup chopped onion
1/4 cup minced fresh cilantro
1/2 teaspoon salt
1 can (2-1/4 ounces) sliced ripe olives, drained, optional

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



Soft Black Bean Tacos With Salsa and Cabbage image

Steps:

  • Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
  • Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 21 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 970 milligrams, Sugar 5 grams, TransFat 0 grams

1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage

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

BLACK BEAN AND PEACH SALSA

Provided by Katie Lee Biegel

Categories     appetizer

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 8



Black Bean and Peach Salsa image

Steps:

  • Combine the beans, peaches, onion, cilantro, jalapeno and garlic in a medium bowl. Season with salt and pepper to taste. Serve with tortilla chips or spooned over grilled chicken or fish.

1 cup canned black beans, drained and rinsed
1 cup diced peeled ripe peaches
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1 jalapeno, minced, with seeds
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Tortilla chips, for serving, optional

THE BEST EVER BLACK BEAN SALSA

This is one of our favorites! My 7 year old absolutely loves it! This is probably my most requested recipe of all time.

Provided by kristiesnell

Categories     Black Beans

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12



The Best Ever Black Bean Salsa image

Steps:

  • Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
  • Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
  • Pour the dressing over the vegetable mixture.
  • Stir to combine.
  • Chill.
  • Serve as a salad or with chips.

Nutrition Facts : Calories 372.8, Fat 15.9, SaturatedFat 2.4, Sodium 409.1, Carbohydrate 51.4, Fiber 16.1, Sugar 5.1, Protein 13.2

2 (14 1/2 ounce) cans black beans, washed and drained
1 (14 1/2 ounce) can corn, drained
2 large tomatoes, seeded and chopped (Romas have few, if any seeds)
1 medium chopped purple onion
1/4 cup chopped cilantro
2 chopped avocados
3 -4 tablespoons lime juice
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon pepper
Tostitos Scoops, 2 bags (optional, not needed if you're serving as a salad)

FRESH TOMATO AND BLACK BEAN SALSA

Yummy salsa recipe adopted from Emeril Lagasse. This tastes even better if you let it sit in the fridge for an hour or so.

Provided by BNLNikki

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12



Fresh Tomato and Black Bean Salsa image

Steps:

  • Combine the first seven ingredients in a mixing bowl. Season with salt and pepper.
  • Add the lime juice and olive oil.
  • Mix well.
  • Spoon into a serving bowl and serve with the chips.

Nutrition Facts :

4 cups chopped vine-ripened tomatoes
2 cups canned black beans, rinsed and drained
1 cup small diced red onion
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
salt
fresh ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
crispy corn tortilla chips

TRACI'S BLACK BEAN SALSA

Make and share this Traci's Black Bean Salsa recipe from Food.com.

Provided by HeidiSue

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7



Traci's Black Bean Salsa image

Steps:

  • In a small saucepan combine the vinegar, brown sugar and water.
  • Heat until sugar is melted and cool completely.
  • In a small bowl combine the remaining ingredients.
  • When the vinegar mixture has cooled pour it over the black bean mixture and marinate for several hours to over night in the refridgerator.
  • Serve with tortilla chips.

Nutrition Facts : Calories 137, Fat 0.5, SaturatedFat 0.1, Sodium 190.1, Carbohydrate 29.9, Fiber 3.8, Sugar 9.8, Protein 4.9

1 (15 ounce) can black beans, drained
1 medium red onion, chopped
1 green bell pepper, chopped
1 (15 ounce) can mexicorn, drained
1/2 cup cider vinegar
1/3 cup brown sugar
3 tablespoons water

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