Peppery Black Bean Salsa Food

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.

BLACK BEAN AND CORN SALSA

Steps:

• Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

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.

BLACK BEAN SALSA DIP

Steps:

• Preheat oven to 350ºF.
• Into a food processor, add salsa, half of the black beans, and half of the pinto beans, olive oil, garlic, taco seasoning, chili lime seasoning, dried oregano, chili powder, and 1 cup of your favorite Mexican cheese. Pulse the mixture until smooth.
• Spoon the mixture into a cast-iron skillet or high-walled baking dish and add the remaining black and pinto beans and stir until the ingredients are mixed well.
• Place the skillet into the oven for 25-30 minutes.
• Remove the bean dip from the oven and top with the remaining Mexican cheese.
• Topping the fresh red onion, red bell pepper, jalapeños, green onion, and chopped cilantro.
• Serve with your favorite tortilla chips.

STREET CORN BEAN SALSA

Steps:

• remove fresh corn from cob, drain and rinse canned corn, or defrost frozen corn. In a nonstick skillet on medium heat, add a splash of grapeseed oil before the corn. Add a pinch of salt and pepper, and stir every couple mins until it starts to stick and brown. Then, add 1 Tbsp of diced jalapeno and cook for 1 more minute. Remove from heat and add agave if desired. Place into a medium mixing bowl.
• p id="instruction-step-2">2. Prepare beans: place beans into a strainer and rinse until water runs clear. Add beans to mixing bowl with the corn.
• id="instruction-step-3">3. Mix it: add the remaining ingredients - jalapeno, salsa and lime juice - to the mixing bowl and gently stir to combine. To store, cover and refrigerate for up to 5 days.
• id="instruction-step-4">4. Serve: serve with tortilla chips, on top of a salad, or as an enchilada filling. Enjoy!

PINEAPPLE AND BLACK BEAN SALSA

Steps:

• In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

THE BEST EVER BLACK BEAN SALSA

Steps:

• Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
• Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
• Pour the dressing over the vegetable mixture.
• Stir to combine.
• Chill.
• Serve as a salad or with chips.

BLACK BEAN AND RED PEPPER SALSA

Steps:

• Heath olive oil in a 10" skillet over moderate heat. Add peppers and onion and saute until vegetables start to soften, about 3-4 minutes.
• Add garlic and saute 1 minute.
• Add wine and oregano and cook 3-4 more minutes, until vegetables are tender, but still have bite.
• Remove from heat, allow to cool slightly, then stir in beans, tabasco, lime juice and cilantro. Add salt and pepper, to taste. Add garnishes, if desired.