MANGO BLACK BEAN SALSA
This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings (1/4 cup each)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLACK BEAN AND MANGO SALSA
Provided by Danny Boome
Categories side-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 15
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.;
BLACK BEAN CORN MANGO SALSA
Here is an easy black bean salsa recipe that can be made year round. Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day.
Provided by Sarah Mock
Categories Appetizer Recipe Side Dishes
Time 10m
Number Of Ingredients 12
Steps:
- Rinse and drain the black beans and the canned corn.
- Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
- Finely dice a 1/4 of a red onion.
- Remove the seeds and stem off of the red pepper and finely dice it.
- Peel and dice a ripe mango. (check out this post on how to peel a mango)
- Finely chop the cilantro.
- I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
- Stir all the black bean salsa recipe ingredients together.
- Take a taste and adjust the seasoning to your taste.
- It might need a sprinkling of salt or a drizzle of olive oil.
- Another tasty addition is a diced avocado. YUMMY!
Nutrition Facts : ServingSize 1 /4 cup, Calories 124 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 128 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 4 g
BLACK BEAN MANGO SALSA
I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.
Provided by Roxy Mom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 25m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g
MANGO BLACK BEAN SALAD
This Mango Black Bean Salad Recipe combines the sweetness of mango, creaminess of black beans and avocado, fresh crunch of bell peppers, and zesty flavor of tomatoes and lime, for a fresh and healthy sweet and savory black bean salad!
Provided by Olena Osipov
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
- Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
- Serve cold with cilantro lime chicken, grilled salmon or add Instant Pot quinoa to make it one complete meal.
Nutrition Facts : ServingSize 1.5 cup, Calories 253 kcal, Sugar 12 g, Sodium 362 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 27 g, Fiber 6 g, Protein 4 g
CORN AND BLACK BEAN SALAD WITH MANGO AND AVOCADO
This recipe originated from Eat, Shrink & Be Merry. This dish tastes best when eaten the day it's made.
Provided by Abby Girl
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
- Just before serving, peel and chop avocado. Combine and mix well.
Nutrition Facts : Calories 433.4, Fat 12.7, SaturatedFat 1.9, Sodium 161.8, Carbohydrate 71.4, Fiber 20, Sugar 10, Protein 17.2
CORN & BLACK BEAN & MANGO SALSA
Make and share this Corn & Black Bean & Mango Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 4 cs.
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a bowl and mix well.
- Refrigerate in a covered container for up to 3 days.
- Serve with crostini.
MANGO CORN SALSA WITH BLACK BEANS
Steps:
- Bring a large pot of water to boil and add sweet corn. Boil for 4 minutes then transfer sweet corn to a colander and rinse well with cold water to cool down and stop the cooking process. When cool enough to handle, use a sharp knife to cut the corn kernels from the cob. Transfer corn to a large mixing bowl. Add mango, beans, tomato, red onion, jalapeno, and cilantro and mix till well combined. Squeeze the juice from one lime over the top and toss to distribute. Season to taste with sea salt and fresh ground pepper.
- Serve immediately with tortilla chips. Leftovers can be stored, covered in the refrigerator for a couple of days.
Nutrition Facts : TransFat 1 g, Calories 85 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
BLACK BEAN-MANGO SALAD
This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine all ingredients. Refrigerate until serving.
Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
MANGO, CORN, AND BLACK BEAN SALSA
My neighbor introduced me to this cool dish that can stand alone as an easy side dish or tastes great with chicken made up as fajitas. This is a recipe that can be altered to use up other fruits you have on hand. I have used a mix of mangoes and peaches to make this, and it would probably taste great with pineapple or other tart fruits, but if you like mangoes as much as I do, you will want to let that flavor dominate. Optional to chill before serving.
Provided by GMW
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mangoes, sweet corn, and black beans in a large bowl; add lime juice and stir. Sprinkle cilantro over the mango mixture; toss to combine.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 52.1 g, Fat 1.3 g, Fiber 9.1 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 484.8 mg, Sugar 25.1 g
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.
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MANGO BLACK BEAN AND CORN SALAD - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Estimated Reading Time 6 mins
- Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
- Heat oil in the now-empty skillet over medium heat until shimmering; add garlic and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute.
- Transfer mixture a medium bowl, stir in mango, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin and salt.
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Reviews 4Category AppetizerCuisine Tex-MexTotal Time 10 mins
- In a bowl, gently fold together all ingredients. If needed, adjust salt and pepper amounts to taste. If using, gently fold in 1 tsp honey at a time, to taste.
- Cover tightly and chill until ready to serve (flavor gets better with a few hours’ worth of time; can also be made the night before.)
MANGO CORN SALSA WITH BLACK BEANS - IT'S A VEG WORLD AFTER ...
From itsavegworldafterall.com
Ratings 1Category Appetizer, Condiment, Side Dish, SnackCuisine AmericanTotal Time 25 mins
- Preheat grill to medium-high. Brush each ear of corn with olive oil and season with salt and pepper. Place them on grill racks or mats on top of the racks, cover, and cook for 10-15 minutes, turning occasionally, until the kernels are cooked and slightly charred. Transfer to a plate to cool.
- In a large mixing bowl, combine the diced mango, red onion, and jalapeno. Add the black beans and cilantro. Use a serrated knife to cut off the corn kernels from each cob and add them to the bowl. Mix together, add the lime juice and salt, and stir. Taste and adjust seasonings as needed.
- Serve immediately or transfer to an airtight container to keep in the fridge for a few hours. Taste before serving, and add more lime juice, cilantro, and salt as desired.
BLACK BEAN AND MANGO SALSA - VEGANOSITY
From veganosity.com
Reviews 1Estimated Reading Time 4 minsServings 10-12Total Time 25 mins
- Steam or microwave the corn until the kernels are tender but still firm. Approximately 5 minutes.
BLACK BEAN-AND-MANGO SALSA RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 1 hr 15 minsServings 8
- Stir together first 12 ingredients in a medium bowl; cover and chill 1 hour or up to 24 hours. Serve with tortilla chips.
- Black Bean-and-Corn Salsa: Substitute 1 (11-ounce) can shoepeg corn, drained, for mango. Proceed as directed.
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Reviews 11Estimated Reading Time 3 mins
SALMON WITH BLACK BEAN, CORN AND MANGO SALSA - BAREFEET IN ...
From barefeetinthekitchen.com
Estimated Reading Time 3 mins
- Combine all ingredients in a medium bowl and stir to combine. Taste and adjust seasonings. Refrigerate until ready to serve. Serve over grilled or broiled salmon. Enjoy!
- Preheat the oven to broil and line a baking sheet with foil. Place the fillets skin side down on the foil and drizzle lightly with oil. Sprinkle generously with salt and pepper. Turn the fillets skin side up prior to placing them in the oven.
MANGO BLACK BEAN SALSA | MEXICAN PLEASE
From mexicanplease.com
5/5 (3)Category AppetizerCuisine MexicanCalories 348 per serving
- I usually start by cutting off the side cheeks of the mangos, leaving a middle sliver that holds the pit. Score each cheek with a knife but be sure not to pierce the skin, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. Alternatively you can scoop them out with a spoon.
- For the middle sliver of the mango you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango. As you get closer to the pit it'll get harder to cut. Once that happens you've probably retrieved most of the usable mango and can discard the pit.
- Finely chop 1/4 onion, 1-2 rinsed and de-stemmed jalapenos, and 6-8 sprigs of rinsed cilantro. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. For a milder batch you can start with a single jalapeno and go from there. I used 2 jalapenos and it had some kick.
- Add the chopped mango, onion, jalapeno and cilantro to a mixing bowl along with the juice of 2 limes and a pinch of salt. Combine well and take a taste, adding more jalapeno or lime juice if you want.
BLACK BEAN SALSA - IFOODREAL.COM - EASY HEALTHY RECIPES ...
From ifoodreal.com
5/5 (1)Total Time 15 minsCategory AppetizerCalories 139 per serving
- In a medium bowl, add black beans, corn, tomato, cucumber, red onion, garlic, cilantro, jalapeno or green chiles, lime juice, olive oil, cumin, salt and pepper.
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From ethnicspoon.com
Ratings 2Calories 88 per servingCategory Appetizer
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