Raspberry Black Bean Salsa Recipes

RASPBERRY BLACK BEAN DIP

Steps:

• Preheat oven to 400° F (204° C)
• In a small saucepan, heat beans along with cumin and a pinch each of salt and pepper. Once warmed, taste and adjust seasonings and set aside.
• Add olive oil to a 10-12 inch oven-safe skillet over medium heat. Add onions and a pinch of salt. Stir. Cook until soft and fragrant (about five minutes), stirring frequently.
• Add garlic and cook for two more minutes. Add to a mixing bowl with cream cheese and stir.
• Remove skillet from heat and add cream cheese-onion mixture back to the skillet. Place in the center and make a well (or spread evenly for more distribution).
• Add beans around the outside or on top of cream cheese. Pour raspberry sauce or jam in the center.
• Sprinkle cheese evenly over the top (optional but recommended). Bake for 12-15 minutes or until warmed and bubbly. Cheese should be melted.
• Remove from oven and top with additional cheese and cilantro (optional). Serve immediately with chips or crackers.

BLACK BEAN AND RASPBERRY SALSA DIP

Steps:

• Layer in pie pan in order listed.
• Bake at 350 F for 30 minutes or til bubbly.

BLACK BEAN SALSA

Steps:

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

RASPBERRY CHIPOTLE BLACK BEAN SALSA

Steps:

• Mix the Pico de Gallo, beans and corn.
• Add 1/2 cup sauce.
• Add more sauce, if desired.

BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS

Steps:

• Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.

RASPBERRY SALSA

Steps:

• Coarsely chop half of the raspberries and toss them with the whole berries, mint, basil and jalapeno. Toss with the lemon juice, salt and pepper. Let stand no longer than 10 minutes before serving. Use on grilled chicken or pork.

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.

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.

DEVIL'S BLACK BEAN SALSA

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.

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.

EASY BLACK BEAN SALSA

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.

CREAMY BLACK BEAN SALSA RECIPE

Steps:

• In a large bowl, combine the beans, corn, peppers, onion, and cilantro and parsley.
• Combine the sour cream, mayonnaise, vinegar and spices and seasonings; pour over bean mixture and toss gently until everything is coated in sauce.
• Serve with tortilla chips.