Bitsys Black Bean Salsa Recipes

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BLACK BEAN SALSA



Black Bean Salsa image

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

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

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

SPICY BLACK BEAN SALSA



Spicy Black Bean Salsa image

A wonderful salsa recipe that is easy to make and very flavorful. It has been a hit with tortilla chips every time I've made it for an occasion.

Provided by Caryn

Categories     Sauces

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 (15 ounce) cans black beans, drained and rinsed
1 (16 ounce) can whole kernel corn, drained and rinsed
1 (16 ounce) can diced tomatoes
1 (10 ounce) can Rotel Tomatoes (Mexican Festival if available)
1/2-3/4 jar picante sauce
1/2 cup red onion, chopped
1/2 cup fresh cilantro, chopped
6 tablespoons lime juice
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
salt and pepper

Steps:

  • Combine the first ten ingredients into a large bowl.
  • Season with salt and pepper.
  • Cover and refrigerate for 24 hours to let all the flavors meld together.

CREAMY BLACK BEAN SALSA



Creamy Black Bean Salsa image

I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe. It always goes fast, so you may want to double the recipe. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 15

1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Tortilla chips

Steps:

  • In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

QUICK BLACK BEAN SALSA



Quick Black Bean Salsa image

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

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

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 AND CORN SALSA RECIPE



Black Bean and Corn Salsa Recipe image

The best black bean salsa you'll ever eat. Easy to make: just chop up the ingredients and mix together. Lime and a little vinegar send this salsa over the top!

Provided by Cookie and Kate

Categories     Sauce

Time 15m

Number Of Ingredients 9

About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
2 ears of corn, shucked, or 1 can of organic corn, drained
6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
2 bunches green onions, chopped
2 limes, juiced
Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch's worth.
White wine vinegar, to taste
Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
Salt, to taste

Steps:

  • Toss all the ingredients into a big bowl.
  • Stir it all together and chill for several hours. The longer, the better.

Nutrition Facts : Calories 182 calories, Sugar 3.9 g, Sodium 11.1 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 34.3 g, Fiber 11.1 g, Protein 11.2 g, Cholesterol 0 mg

BLACK BEAN SALSA



Black Bean Salsa image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 5 cups

Number Of Ingredients 3

1 cup black beans (see recipe above), drained
3 cups fresh or jarred salsa
1 cup fresh (or thawed, drained frozen) corn kernels

Steps:

  • Combine all ingredients in a decorative bowl. Serve with tortilla chips.

JEFF'S FRESH BLACK BEAN SALSA



Jeff's Fresh Black Bean Salsa image

Provided by Jeff Corwin

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 10

1 large sweet Vidalia onion, diced
2 to 3 fresh limes, juiced
1 tablespoon kosher salt
4 large or 5 small ears fresh corn, shucked (or substitute 1 1/2 cups defrosted frozen corn)
2 (28-ounce) cans good quality whole peeled tomatoes (recommended: Tuttorosso brand)
2 cans black beans, drained and rinsed (recommended: Goya)
1 large green pepper, diced
1 cup chopped cilantro leaves
1 tablespoon ground cumin
1 habanero or Scotch bonnet pepper, finely minced with seeds (see Cook's Note)

Steps:

  • In a large bowl, mix together the diced onion, juice of 2 limes, and kosher salt. Let stand at room temperature for 10 to 20 minutes (this will soften the bite of the onion).
  • In a large pot with a steamer insert add about 2 inches of water. Add the corn and steam until just cooked through, about 5 to 8 minutes. Then shock the corn in cold water until cool to the touch. With a paring knife, carefully shave off the niblets onto a cutting board. A good way to do this is to slice off about 1/2-inch of the end of the corn cob. Hold the cob upright with the flat end on the board and shave with knife tip pointed downward at 4 o'clock. Don't cut into the cob. Tweeze and pick through the kernels with fingers, pulling out wayward strands of corn silk. While nothing beats fresh corn for this recipe (and this is a lot easier than it sounds) a close second is a good quality frozen corn. NEVER USE CANNED CORN!
  • Pour the tomatoes into a colander over the sink, and with your hands squeeze out the liquid without overly squishing them. Loosely chop the tomatoes into 1/2-inch chunks.
  • Toss the corn, tomatoes, black beans, green pepper, cilantro, cumin, and habanero into the bowl with the marinated onions. Taste and add more lime juice, salt, cumin, hot pepper or even more cilantro, if needed.

THE BEST EVER BLACK BEAN SALSA



The Best Ever Black Bean Salsa image

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

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)

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

BLACK BEAN AND PAPAYA SALSA



Black Bean And Papaya Salsa image

Provided by Marian Burros

Categories     dinner, easy, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

1 15-ounce can no-salt-added black beans
2 large ripe papayas
1 small red onion to yield
1/4 cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 jalapeño
1 small or medium clove garlic
3 tablespoons white vinegar
1 teaspoon sugar
Juice of 1/2 lime
1/8 teaspoon salt
Freshly ground black pepper to taste
Few sprigs cilantro to yield 2 tablespoons chopped 2 slices crusty country bread

Steps:

  • Rinse the beans thoroughly, and allow to drain.
  • Peel and coarsely chop the papayas, and place in a large bowl.
  • Finely chop the onion. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeño; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
  • Wash, dry and chop the cilantro, and mix in with the salsa. Serve with the tuna and bread or tortilla.

DEVIL'S BLACK BEAN SALSA



Devil's Black Bean Salsa image

This wickedly delicious salsa comprises an assortment of flavorful and festively hued ingredients: black beans, yellow corn, an orange mango, and a hot red pepper. For best results, let the salsa stand at room temperature for 1 to 2 hours before serving with Spicy Tortilla Chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 5 cups

Number Of Ingredients 9

3 tablespoons olive oil, plus more for baking sheet
2 ears fresh corn, kernels shaved from the cob
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon coarse salt

Steps:

  • Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.
  • Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.
  • Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.

SMOKY BLACK-BEAN SALSA



Smoky Black-Bean Salsa image

Just the thing for easy Halloween entertaining! A touch of chiles in adobo adds intrigue to this simple salsa that starts with a can of beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1/2 teaspoon minced chipotle in adobo
Juice of 1 lime (2 tablespoons)
Kosher salt
1/4 cup finely chopped red onion
1 (15.5-ounce) can black beans, rinsed and drained
1/4 cup chopped cilantro
Sweet-potato chips, for serving

Steps:

  • Whisk together chipotle, lime juice, 3/4 teaspoon kosher salt, and onion. Let stand 10 minutes. Stir in beans and cilantro. Serve with chips.

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