Black Soybean And Tomato Chili 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

TOMATO BLACK BEAN SALSA



Tomato Black Bean Salsa image

This fresh-tasting medley bursts with homegrown garden goodness, including tomatoes, red pepper and crunchy corn. "Serve this salsa in the traditional way with baked tortilla chips and veggies-or as a condiment for fish," suggests Chris Schnittka of Charlottesville, Virginia.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 14

3 medium tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
3/4 cup fresh or frozen corn
1/2 cup finely chopped red onion
1/2 cup chopped roasted sweet red peppers
1 jalapeno pepper, finely chopped
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
Tortilla chips

Steps:

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

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN-TOMATO CHILI



Black Bean-Tomato Chili image

My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. -Lisa Belcastro, Vineyard Haven, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup orange juice or juice from 3 medium oranges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

TOMATO CHILE SALSA



Tomato Chile Salsa image

Categories     Condiment/Spread     Sauce     Food Processor     Herb     Onion     Pepper     Tomato     Cocktail Party     Super Bowl     Vegetarian     Backyard BBQ     Summer     Tailgating     Poker/Game Night     Vegan     Party     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, chopped
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can
1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Accompaniment: tortilla chips

Steps:

  • Preheat broiler.
  • Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
  • Cool to room temperature, about 30 minutes.
  • Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
  • Transfer to a bowl and stir in cilantro. Season with salt.

BLACK BEAN-TOMATO SALSA



Black Bean-Tomato Salsa image

The measurements are optional to your taste. I usually just dump and taste and dump and taste. LOL Good with crab or tuna cakes or with tortilla chips. The yield is approximate.

Provided by Caroline Cooks

Categories     Black Beans

Time 1h20m

Yield 3-4 cups

Number Of Ingredients 7

1 (15 ounce) can black beans, rinsed and drained well
2 -3 tomatoes, chopped
1 yellow onion, chopped
1/2 cup cilantro or 1/2 cup parsley, chopped
2 -3 tablespoons taco seasoning, depend on your preference for heat
1 green pepper, chopped
1 (4 ounce) can green chilies, drained

Steps:

  • Mix all ingredients.
  • Taste and adjust seasoning.
  • Refrigerate at least one hour to meld flavors.

Nutrition Facts : Calories 189.1, Fat 0.9, SaturatedFat 0.2, Sodium 11.3, Carbohydrate 36.7, Fiber 11.7, Sugar 6.6, Protein 11.3

CHILI, CORN, AND BLACK BEAN SALSA



Chili, Corn, and Black Bean Salsa image

Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.

Provided by John Theis

Time 10m

Yield 6

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 avocado, diced
¾ cup diced red onion
1 tablespoon minced garlic
1 medium lime, juiced
3 tablespoons olive oil
2 tablespoons chili-garlic sauce
2 tablespoons ground cumin
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 34.7 g, Fat 13.1 g, Fiber 10 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 890 mg, Sugar 3.5 g

BLACK BEAN AND TOMATO CHILI



Black Bean and Tomato Chili image

Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 12

1 3/4 cups dried black beans
3 large or 4 small dried guajillo chiles
2 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
4 teaspoons ground cumin
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup fresh basil leaves, roughly chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
  • Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
  • Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
  • In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
  • Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.

BLACK SOYBEAN AND TOMATO CHILI SALSA



Black Soybean and Tomato Chili Salsa image

This looks like a really nice change from your regular salsa dish. I'm going to make this the next time we have some people over. Very simple!

Provided by jovigirl

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can black soybeans, drained
1 (15 ounce) can diced tomatoes with green chilies, drained
1/2 cup red onion, minced
3 tablespoons fresh lime juice
2 teaspoons soy sauce
1/2 cup fresh cilantro, chopped
1/4 teaspoon ground cumin
1 tablespoon green onion, chopped

Steps:

  • Combine all ingredients in a bowl. Mix, taste, and add extra lime juice and soy sauce, if desired. Serve with tortilla chips.

Nutrition Facts : Calories 214.3, Fat 9.7, SaturatedFat 1.4, Sodium 848.1, Carbohydrate 17.8, Fiber 6.8, Sugar 4.3, Protein 19.1

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