Barbados Black Bean Cakes With Mango Salsa Recipes

BLACK BEAN AND MANGO SALSA

Steps:

• Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil. Season with salt and pepper, to taste. Lightly toss, cover and refrigerate until ready to serve.;
• Preheat broiler on low. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool.;

MANGO-SALSA BLACK BEAN SALAD RECIPE

Steps:

• Combine beans, mango, corn and peppers in large bowl.
• Mix remaining ingredients until blended. Add to bean mixture; toss to evenly coat.
• Refrigerate 1 hour.

BLACK BEAN MANGO SALSA RECIPE BY TASTY

Steps:

• In a bowl, combine mango, black beans, red onion, cilantro, jalape​ñ​o, and salt.
• Pour in Frank's Red Hot Original and lime juice. Fold to combine everything.
• Serve with tortilla chips.
• Enjoy!

MANGO BLACK BEAN SALSA

Steps:

• In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

BLACK BEAN MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

MANGO BLACK BEAN SALSA

Steps:

• COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork.

BLACK BEAN AND MANGO SALSA

Steps:

• Turn toaster oven to 350 degrees.
• Chop whole onion.
• Heat nonstick pan until very hot. Reduce heat to medium-high and add oil. Saute onion until it begins to soften.
• Mince about half of the jalapeno; reserve the rest for the salmon recipe. Cut mangoes into bite-size pieces.
• Rinse beans, and drain. Stir beans, jalapeno and mangoes into onion, and reduce heat to low.
• Stir in coriander, cumin and vinegar.
• Wrap tortillas in aluminum foil, and place in toaster oven. Heat about 3 minutes.
• Wash, dry and chop cilantro. When bean mixture is heated through, remove from heat and stir in cilantro.
• Serve with salmon and tortillas, or roll up some of the bean mixture in a tortilla.

MANGO AND BLACK-BEAN SALSA

Steps:

• Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE

Steps:

• In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
• Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
• You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
• Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
• Mash a few beans with a spoon for thicker consistency.
• Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

BLACK BEAN AND MANGO SALSA

Steps:

• MIX all ingredients in large bowl. Refrigerate several hours or until chilled.
• SERVE with tortilla chips or grilled chicken.

BLACK BEAN MANGO SALSA

Steps:

• Mix all ingredients until well blended.
• Refrigerate for at least 1 hour.
• Serve with tortilla chips or grilled chicken.

BARBADOS BLACK BEAN CAKES WITH MANGO SALSA

Steps:

• Salsa: Combine all the salsa ingredients in a bowl. Set aside Bean Cakes: Place the beans in a large bowl and coarsely mash them until they stick together. Add the cilantro, onion, egg white, cumin, garlic, allspice and cayenne. Mix until well blended. Divide the mixture into 8 equal parts. Shape into 1/2 inch thick patties. Coat the patties with bread crumbs. Spray both sides with nonstick cooking spray. Heat the oil in the skillen over medium high heat. Add the bean cakes and fry until golden brown on both sides, turning once, about 8 minutes total. Serve warm with the mango salsa. Garnish with cilantro and lime wedges.