Do you have a recipe for Black Bean Salsa?!


Question: BLACK BEAN SALSA
15 ounces black beans (rinsed)
1 red pepper (diced)
1 yellow pepper (diced)
1/2 red onion (diced)
4-6 green onions (chopped)
15 ounces corn (2 cups)
1 small zucchini (diced)
1 avocado (diced)
4 tomatoes (seeded and chopped)
3/4 cup fresh cilantro
1/4 cup corn oil (dressing)
1/2 cup seasoned rice vinegar
1 lime, juice of
1 small jalapeno (minced)
2 garlic cloves (minced)
1 dash salt
1 dash pepper
Combine first 9 ingredients (salsa). For the dressing combine the next 7 ingredients with salsa and serve. Serve this with tortilla chips.

nfd?


Answers: BLACK BEAN SALSA
15 ounces black beans (rinsed)
1 red pepper (diced)
1 yellow pepper (diced)
1/2 red onion (diced)
4-6 green onions (chopped)
15 ounces corn (2 cups)
1 small zucchini (diced)
1 avocado (diced)
4 tomatoes (seeded and chopped)
3/4 cup fresh cilantro
1/4 cup corn oil (dressing)
1/2 cup seasoned rice vinegar
1 lime, juice of
1 small jalapeno (minced)
2 garlic cloves (minced)
1 dash salt
1 dash pepper
Combine first 9 ingredients (salsa). For the dressing combine the next 7 ingredients with salsa and serve. Serve this with tortilla chips.

nfd?

Black Bean Salsa
Recipe courtesy Paula Deen

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

BLACK BEAN SALSA

1 (16 oz.) can black beans, drained
1 (12 oz.) jar hot, med. or mild Mexican style salsa
1/4 c. chopped fresh cilantro
1/4 tsp. cumin
2 tbsp. fresh squeezed lime juice

Roughly chop beans in food processor. Do not puree them. Stir in remaining ingredients. Serve immediately or refrigerate overnight. Serve with corn chips or raw vegetables. Makes 3 cups.


OR


BLACK BEAN AND CORN SALSA

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avacado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping

Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

JM

Black Bean Salsa Rachero Dip

15 oz Black Beans; Rinsed And
-Drained
1/4 c Green Onions; Thinly Sliced
1/4 c Red Bell Pepper; Chopped
2 tb Fresh Cilantro; Chopped
1 c Pace Thick & Chunky Salsa
1 1/2 ts Lime Juice
1/4 ts Garlic; Minced
1/4 ts Ground Cumin
1 sm Avocado

Instructions:
Combine beans, onions, pepper and cilantro in medium bowl. Combine pace,
lime juice, garlic and cumin in screw-top jar; shake well. Pour salsa
mixture over vegetables; mix gently. Chill at least 2 hours or overnight,
mixing gently several times. To serve, peel, seed and chop avocado. Add to
bean mixture; mix gently. Serve with tortilla chips.





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