Todays Lean Island Black Bean Soup With Quick Mango Salsa Recipes

BLACK BEAN MANGO SALSA

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.

BLACK BEAN AND MANGO SALSA

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.;

MANGO BLACK BEAN SALSA

Steps:

• COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork.

BLACK BEAN SOUP WITH FRUIT SALSA

Steps:

• For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

BLACK BEAN AND MANGO SALSA

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.

MANGO BLACK BEAN SALSA

Steps:

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

BLACK BEAN AND MANGO SALSA

Steps:

• MIX all ingredients in large bowl. Refrigerate several hours or until chilled.
• SERVE with tortilla chips or grilled chicken.

MANGO AND BLACK-BEAN SALSA

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.

BLACK BEAN MANGO SALSA

Steps:

• Mix all ingredients until well blended.
• Refrigerate for at least 1 hour.
• Serve with tortilla chips or grilled chicken.

TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA

Steps:

• -Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.