Egg Whites Beans And Salsa Recipes

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SUNNY'S SALSA EGGS



Sunny's Salsa Eggs image

Provided by Sunny Anderson

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

6 large eggs
2 tablespoons salted butter
1/3 cup chunky mild salsa
1/4 cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
  • Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

EGG WHITES, BEANS, AND SALSA



Egg Whites, Beans, and Salsa image

Make and share this Egg Whites, Beans, and Salsa recipe from Food.com.

Provided by phoenix78

Categories     Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 6

4 egg whites or 4 egg substitute
1/4 cup black beans
1/4 cup corn
1/4 cup chunky salsa
1 corn tortilla
Pam cooking spray

Steps:

  • Spray a teflon pan with cooking spray. On medium heat, scramble egg whites with beans, corn, and salsa. When done, place mixture in the corn tortilla and serve.

Nutrition Facts : Calories 239.5, Fat 1.8, SaturatedFat 0.3, Sodium 625.8, Carbohydrate 36.2, Fiber 7.4, Sugar 4.4, Protein 21.9

CHUNKY SALSA WITH BEANS



Chunky Salsa with Beans image

This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.

Provided by Phil36

Time 25m

Yield 8

Number Of Ingredients 13

4 medium tomatoes, chopped
3 stalks celery, chopped
1 medium bell pepper, diced
1 medium sweet onion, diced
1 medium jalapeno pepper, chopped
2 cloves garlic, minced
1 cup chopped fresh cilantro
½ cup corn kernels
½ (14.5 ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g

SALSA GREEN BEANS



Salsa Green Beans image

This simple treatment is a wonderful way of dressing up green beans. Maybe the reason I really enjoy this vegetable is because Mom has been fixing it this way since I was a little girl.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

4 cups fresh or frozen cut green beans
2 small onions, chopped
1/4 cup butter, cubed
3 medium tomatoes, cut into wedges
2 tablespoons salsa
1 garlic clove, minced
1/4 to 1/2 teaspoon salt

Steps:

  • In a large saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute onions in butter until tender. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

SALSA BEAN BURGERS



Salsa Bean Burgers image

I created these based on a turkey burger recipe and wanted to make them even better for you. Use a favorite salsa with just the heat you like to make it your own. -Jenny Leighty, West Salem, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 can (15 ounces) black beans, rinsed and drained
3/4 cup panko bread crumbs
1 cup salsa, divided
1 large egg, lightly beaten
2 tablespoons minced fresh cilantro
1 garlic clove, minced
2 teaspoons canola oil
4 whole wheat hamburger buns, split

Steps:

  • In a large bowl, mash beans. Mix in bread crumbs, 1/2 cup salsa, egg, cilantro and garlic. Shape bean mixture into 4 patties; refrigerate 30 minutes., In a large skillet, heat oil over medium heat. Cook burgers 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with remaining salsa.

Nutrition Facts : Calories 299 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

SALSA COD WITH WHITE BEANS



Salsa Cod with White Beans image

Relish this zesty fish, beans and veggies combined with Old El Paso® Thick 'n Chunky salsa to make a perfect Mexican meal - a wonderful dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

1 (16-oz.) jar Old El Paso™ Thick 'n Chunky salsa
2 (15-oz.) cans great northern beans, drained, rinsed
1 small green or red bell pepper, cut into thin strips
1 lb. cod, red snapper or skinless halibut fillets, cut into 4 pieces
1/4 cup sliced green onions
1/3 cup finely chopped fresh flat-leaf or curly parsley
1 tablespoon grated lime or orange peel
3 garlic cloves, finely chopped

Steps:

  • Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Reserve 1/2 cup salsa for top. In sprayed baking dish, combine beans, bell pepper and remaining salsa; mix well.
  • Arrange fish over bean mixture. Spoon reserved 1/2 cup salsa over fish. Sprinkle with onions. Cover tightly with foil.
  • Bake at 425°F. for 25 minutes or until fish flakes easily with fork.
  • Meanwhile, in small bowl, combine parsley, lime peel and garlic; mix well. Serve fish and bean mixture sprinkled with parsley mixture.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 50 mg, Fiber 11 g, Protein 32 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 6 g

WHITE BEAN, GARLIC, AND TOMATO SALSA



White Bean, Garlic, and Tomato Salsa image

Categories     Condiment/Spread     Blender     Food Processor     Bean     Garlic     Herb     Tomato     Appetizer     Side     Picnic     Low Fat     Basil     Legume     Summer     Gourmet     Fat Free     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 6

1 head garlic
a 16-ounce can small white beans such as navy
3 medium vine-ripened tomatoes (about 1 1/4 pounds)
1 small sweet onion such as Vidalia
1/2 cup packed fresh basil leaves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 400°F.
  • Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
  • Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic. Cut 2 tomatoes into 1/4-inch dice and add to beans. Quarter remaining tomato and in a blender or food processor puree until smooth. Add puree to bean mixture. Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine. Season salsa with salt and pepper. Salsa may be made 1 hour ahead and chilled, covered.

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