Black Bean And Habanero Salsa Recipes

SPICY MANGO HABANERO SALSA WITH BLACK BEANS

Steps:

• Chop mangoes into small cubes, using the instructions in the post above as a guide, and place them into a medium-sized mixing bowl.
• Add cumin, chili powder, salt, and pepper to the chopped mango. Stir and allow the salt to extract the mango's juices while you prepare the rest of the ingredients.
• Carefully open the can of black beans, drain it, and rinse it until the water runs clear. Add them to the mango bowl.
• Finely chop, mince, and dice the rest of the ingredients, adding them to the bowl as well. The finer you dice, the more it'll look and feel like a blended salsa.The larger you dice, the more it'll look and feel like a chunky pico de gallo.
• Juice the lime over the bowl and mix to combine everything.
• Allow the salsa to sit in the refrigerator for at least 15 minutes before serving so the flavors can mix together. Serve with tortilla chips or spooned on top of grilled chicken, fish, or steak.

BLACK BEAN SALSA

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.

HABANERO SALSA

Steps:

• Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
• Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
• Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

QUICK BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

QUICK BLACK BEAN SALSA

Steps:

• Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.

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.

THE BEST EVER BLACK BEAN SALSA

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.

BLACK BEAN AND HABANERO SALSA

Steps:

• Finely chop the onion and add to a large bowl, or the container you will be storing the salsa in. Add half the lime juice to the onions. Rough chop the tomatoes and add to the bowl. Very finely chop the habaneros and add to the bowl. Remove the seeds for less heat. Add salt to taste. Add black beans. *Optional* Cut the avocados into chunks roughly the size of the tomatoes and add to the bowl or add the corn. Add the other half of the lime juice and stir. Refrigerate or serve immediately.

BLACK BEAN SALSA

Steps:

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

JEFF'S FRESH BLACK BEAN SALSA

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.

BLACK BEAN SALSA

Steps:

• Drain beans, reserving 1 tablespoon liquid. In a bowl, combine lime juice, half the beans and the reserved bean liquid. Mash until smooth. Stir in remaining beans, cilantro, onion, garlic, tomatoes and salt. Serve with tortilla chips.

QUICK AND EASY BLACK BEAN SALSA

Steps:

• Drain tomatoes, Ro-Tel, corn and black beans.
• Add any or all of the onion, garlic, cilantro and parsley.
• Be creative; use your own favorites.
• Mix together.
• Add dressing, using less than the whole bottle until the amount suits you.

BLACK BEAN AND SALSA SOUP

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

SMOKY BLACK-BEAN SALSA

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.

SUPER EASY BLACK BEAN, CORN, AND ZUCCHINI SALSA

Steps:

• Mix the above.
• Refrigerate.
• Enjoy.

BLACK BEAN AND PEACH SALSA

Steps:

• Combine ingredients. Taste and adjust seasoning if necessary. Let sit 5 minutes or so, and serve with white-fleshed fish or chicken.