Black Bean Apple Mango Salsa Food

MANGO BLACK BEAN SALSA

Steps:

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

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.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME

Steps:

• In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
• Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.

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.

BLACK-BEAN-AND-MANGO-PINEAPPLE SALSA

Steps:

• Soak beans overnight in cold water.
• Drain and rinse the beans and place in a saucepan with the onion and chopped garlic. Cover with 6 cups of cold water and simmer over medium heat until tender but firm, 30 to 40 minutes. Drain. Rinse in cold water until chilled. (You should have about 8 cups.)
• In a large mixing bowl, combine the cooked beans with all the remaining ingredients and toss well. Set aside until ready to serve.

APPLE MANGO SALSA

Steps:

• Toss mango, apple, cucumber, yellow bell pepper, onion, cilantro, jalapeno pepper, lime juice, orange juice, salt, and black pepper together in a bowl.

BLACK BEAN SALSA

Steps:

• In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper.
• Add bell red and green peppers and both types of onions, and toss well.
• Add beans, and toss again.
• Cover, and refrigerate several hours or overnight, mixing occasionally.
• Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt.
• Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled!
• It keeps a long time in the refrigerator, and it tastes great!
• Actually, the longer it sets, the better it tastes, so make it in advance if you can.