Black Beans With Mango Sauce Recipes

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BLACK BEAN MANGO SALSA



Black Bean Mango Salsa image

I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.

Provided by Roxy Mom

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

Time 25m

Yield 12

Number Of Ingredients 13

½ cup diced mango
½ cup diced green bell pepper
½ cup diced yellow bell pepper
½ cup seeded and diced Roma (plum) tomatoes
½ cup corn kernels
½ cup low-sodium black beans, drained and rinsed
⅓ cup apple cider vinegar
¼ cup finely chopped cilantro
1 jalapeno pepper, minced
1 lime, zested and juiced
2 tablespoons diced red onion
2 teaspoons white sugar
½ teaspoon salt

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.

Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g

BLACK BEANS WITH MANGO SAUCE



Black Beans with Mango Sauce image

Make and share this Black Beans with Mango Sauce recipe from Food.com.

Provided by Carol Bullock

Categories     Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil
2 cups minced red onions
1 tablespoon minced garlic (, or more!)
1 (3 inch) jalapeno chiles, seeded and minced
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
6 cups cooked black beans (, 3 15-oz cans, rinsed and drained)
6 tablespoons lime juice
2 large ripe mangoes, , minced
black pepper
minced fresh cilantro (optional)

Steps:

  • Heat the oil in a medium sized skillet.
  • Add 1 ¾ cups of the onion, and the garlic, chili, ginger, cumin and salt.
  • Sauté over medium-high heat for about 3 minutes.
  • Turn the heat down to medium-low, and add the black beans and about half the lime juice.
  • Sauté for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through.
  • Mash the beans slightly with the back of a spoon, and transfer to a bowl.
  • Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir.
  • Add the black pepper, then cover and let stand for about 15 minutes to let the sauce develop.
  • Serve warm, at room temperature or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired.

BLACK BEAN AND MANGO SALSA



Black Bean and Mango Salsa image

Provided by Danny Boome

Categories     side-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 15

1 (15-ounce) can black beans, rinsed and drained
1 mango, finely diced
1/2 cup finely diced red onion
2 roasted red tomatoes, recipe follows
1 tablespoon grated fresh gingerroot
1 cup freshly chopped cilantro leaves
1 tablespoon lime zest
1 tablespoon orange zest
4 tablespoons lime juice
1 orange, juiced
2 tablespoons olive oil
Salt and freshly ground black pepper
2 large red tomatoes, quartered
1 tablespoon olive oil
Coarse sea salt and fresh black pepper

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.;

AREPAS WITH BLACK BEANS, MANGO AND AVOCADO



Arepas with Black Beans, Mango and Avocado image

These traditional Venezuelan snacks (think griddled and stuffed corn cakes) are dressed up with spicy, smoky black beans -- thanks to the fiery Mexican chipotle chile in adobo sauce -- and slices of mango and avocado. And they are perfectly portable: wrap them up and take them to-go.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 stuffed arepas

Number Of Ingredients 12

1/4 cup plus 2 teaspoons vegetable oil
2 cloves garlic, chopped
One 15-ounce can black beans, rinsed and drained
1 chipotle chile in adobo sauce
Kosher salt
1 small red onion, halved and thinly sliced
Juice of 2 limes (about 1/4 cup)
2 cups pre-cooked white corn meal, such as P.A.N.
1/2 cup fresh cilantro leaves
1/4 crumbled Cotija cheese
1 small mango, thinly sliced
1 avocado, halved and thinly sliced

Steps:

  • Heat 2 teaspoons of the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring until lightly golden, about 1 minute. Add the beans, chipotle in adobo sauce, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil then remove from the heat and set aside. Combine the onion, lime juice and a pinch of salt in a small bowl and set aside.
  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
  • Divide the dough into 8 golf ball-size balls. Press each ball flat into an even 1/2-inch-thick patty.
  • Heat the remaining 1/4 cup oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 7 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
  • Add the cilantro and Cotija cheese to the onions and toss to combine.
  • When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff the arepas generously with slices of mango, avocado, the onion mixture and beans.

MANGO BLACK BEAN SALSA



Mango Black Bean Salsa image

This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12 servings (1/4 cup each)

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium mango, peeled and cubed
1/4 cup finely chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Baked tortilla chip scoops

Steps:

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

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE



Caribbean Black Beans With Mango Salsa over Brown Rice image

I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.

Provided by Sharon123

Categories     Mango

Time 40m

Yield 4-6

Number Of Ingredients 16

1 teaspoon extra virgin olive oil (optional)
1 large onion, chopped (1 1/2 cups)
3 garlic cloves, minced
1 -2 tablespoon fresh ginger, peeled, grated (or chopped)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1/2 teaspoon allspice
3 (15 ounce) cans black beans, drained and rinsed
1 cup orange juice
pepper, to taste
2 medium ripe mangoes, peeled, and chopped
1 small cucumber, peeled, seeded, and diced
1 ripe tomatoes, chopped (1 cup)
1 lime, juice and zest of
1/2-1 small fresh minced jalapeno pepper, to taste (or hot sauce)
1 tablespoon chopped cilantro (or more)
cooked 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 SALAD



Black Bean and Mango Salad image

Great summer salad with mango and no dressing at all that came from my aunt Jen! Your friends will rave over it!

Provided by Kate B.

Categories     Salad     Beans     Black Bean Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 8

2 (15 ounce) cans black beans, drained and rinsed, or more to taste
2 avocados - peeled, pitted, and cubed
2 yellow mango - peeled, pitted, and cubed
2 tomatoes, chopped, or more to taste
½ red onion, chopped
¼ cup chopped fresh cilantro, or to taste
2 lemons, juiced
salt and ground black pepper to taste

Steps:

  • Combine black beans, avocados, mango, tomatoes, red onion, and cilantro in a large bowl. Pour lemon juice on top and season with salt and pepper. Mix until well combined.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 26.7 g, Fat 6.4 g, Fiber 10.6 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 348.2 mg, Sugar 5.7 g

BLACK BEAN-MANGO SALAD



Black Bean-Mango Salad image

This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 medium mangoes, peeled and cubed
1 cup canned black beans, rinsed and drained
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons orange juice
1 tablespoon finely chopped jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon ground cumin
Dash salt

Steps:

  • In a small bowl, combine all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN MANGO SALSA RECIPE BY TASTY



Black Bean Mango Salsa Recipe by Tasty image

Here's what you need: mango, black beans, red onion, fresh cilantro, jalapeño, salt, Frank's Red Hot Original, tortilla chip

Provided by Griffin Bohen-Meissner

Yield 6 servings

Number Of Ingredients 8

1 cup mango, small and diced
1 cup black beans, rinsed
¼ cup red onion, small and diced
⅓ cup fresh cilantro, chopped
1 tablespoon jalapeño, chopped
½ teaspoon salt
½ teaspoon Frank's Red Hot Original, and 1 tablespoon of lime juice
tortilla chip, for serving

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!

Nutrition Facts : Calories 53 calories, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, Sugar 6 grams

MANGO AND BLACK-BEAN SALSA



Mango and Black-Bean Salsa image

Provided by Marian Burros

Categories     easy, quick, condiments, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

6 cups diced mango
2 cups finely diced red onion
2 cups cooked black beans
3 or 4 small Scotch bonnet, jalapeno or Serrano peppers, seeded and minced
4 tablespoons chopped cilantro (coriander)
4 teaspooons minced fresh garlic
2 tablespoons extra-virgin olive oil
4 tablespoons freshly squeezed lime juice
4 teaspoons ground cumin
Salt to taste
Freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 4 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 524 milligrams, Sugar 19 grams

BLACK BEAN AND MANGO SALSA



Black Bean and Mango Salsa image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

4 ounces whole red onion or 3 ounces chopped ready-cut onion (1 cup)
1 teaspoon olive oil
1 jalapeno
2 ripe mangoes
1 15-ounce can no-salt-added black beans
1 teaspoon dried coriander
1 teaspoon ground cumin
1 tablespoon white wine vinegar
2 nonfat whole-wheat flour tortillas
1 small bunch cilantro to yield 1/4 cup chopped

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.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 6 grams, Carbohydrate 117 grams, Fat 8 grams, Fiber 23 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 672 milligrams, Sugar 51 grams, TransFat 0 grams

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