Black Bean And Olive Salsa Recipes

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BLACK BEAN SALSA



Black Bean Salsa image

Transform canned beans into Black Bean Salsa, an easy recipe guaranteed to please. It's fresh, colorful, and delicious, and it might just be your new favorite party recipe.

Provided by Meggan Hill

Categories     Appetizer

Time 15m

Number Of Ingredients 12

1 (15 ounce) can black beans (drained and rinsed (see note 1))
1 (14 ounce) can corn (drained (see note 2))
1 medium tomato (diced)
1 green bell pepper (stemmed, seeded, and diced (see note 3))
1/2 cup red onion (diced (1 small, see note 4))
1 clove garlic (minced)
2 tablespoons minced fresh cilantro ((see note 5))
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice ((from 1 lime))
Salt and freshly ground black pepper
tortilla chips (for serving)

Steps:

  • In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, and lime juice, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine.
  • Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.

Nutrition Facts : Calories 185 kcal, Carbohydrate 25 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.004 g, Sodium 11 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

BLACK BEAN AND OLIVE SALSA



Black Bean and Olive Salsa image

Master a scrumptious new salsa recipe, and add this Black Bean and Olive Salsa to your collection! Seasoned with garlic, cilantro and lime, this Black Bean and Olive Salsa is packed with delicious flavor.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 7

1 cup rinsed canned black beans, divided
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
3/4 cup coarsely chopped pitted black olives
1/2 cup frozen corn
1 Tbsp. chopped fresh cilantro
2 cloves garlic, minced
2 tsp. fresh lime juice

Steps:

  • Mash 1/2 cup beans in medium bowl.
  • Add remaining beans along with all remaining ingredients; mix well.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 0.8444 g, Protein 0.7485 g

BLACK BEAN AND CORN SALSA



Black Bean and Corn Salsa image

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

Provided by Erinn Danna

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 8h25m

Yield 16

Number Of Ingredients 15

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
¼ red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
⅔ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
¼ teaspoon hot sauce, or to taste

Steps:

  • Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g

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.

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.

EASY BLACK BEAN SALSA



Easy Black Bean Salsa image

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

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

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.

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

FRESH TOMATO AND BLACK BEAN SALSA



Fresh Tomato and Black Bean Salsa image

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

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

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 :

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