Three Bean And Pepper Salsa Food

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THREE-BEAN SALSA



Three-Bean Salsa image

Here's an easy recipe for fabulous, chunky salsa. "It's fast, fresh, low in fat and high in fiber," shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 cups.

Number Of Ingredients 13

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

  • In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

THREE BEAN SALSA



Three Bean Salsa image

Make and share this Three Bean Salsa recipe from Food.com.

Provided by carolinafan

Categories     < 60 Mins

Time 55m

Yield 8 cups

Number Of Ingredients 13

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 -3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onion
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
tortilla chips

Steps:

  • In a large bowl, combine the first 12 ingredients; toss to coat.
  • Chill for at least 30 minutes before serving.
  • Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 220.3, Fat 2, SaturatedFat 0.3, Sodium 803.6, Carbohydrate 42.9, Fiber 10.1, Sugar 3.9, Protein 11.1

PINTO BEAN SALSA SALAD



Pinto Bean Salsa Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Steps:

  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  • For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

ROASTED THREE PEPPER SALSA



Roasted Three Pepper Salsa image

Provided by Food Network

Time 10m

Number Of Ingredients 12

1 red bell pepper, roasted, peeled, cored, seeded and chopped
1 yellow bell pepper, roasted, peeled, cored, seeded and chopped
1 green bell pepper, roasted, peeled, scored, seeded and chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped ripe olives
2 tablespoons olive oil
1 tablespoon capers, rinsed and drained
1 teaspoon fresh rosemary
1 garlic clove, minced
Juice of 1/2 lemon
Salt and freshly ground pepper to taste

Steps:

  • Mix all of the ingredients in a medium bowl.

THREE BEAN SALSA



Three Bean Salsa image

From a local cooking show. I didn't know how I was going to like this salsa, but it turned out really good. Even picky 17yo liked it. I served it with pita chips, tortilla chips and Fritos.

Provided by Sherrybeth

Categories     Lactose Free

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

2 cups pinto beans
2 cups black beans
4 cups chickpeas
1 (10 ounce) can Rotel Tomatoes (drained)
2 tablespoons cilantro, chopped
1/2 cup green onion, chopped
1 bell pepper, chopped
1/2 cup pickled jalapeno pepper, chopped
1/2 cup fresh jalapeno, chopped
2 limes, juice of
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon cumin
salt & pepper

Steps:

  • For the beans, I use canned beans.
  • Toss all ingredients, except lime juice together in a large bowl.
  • Stir lightly until well blended.
  • Add the lime juice.
  • Add the salt and pepper to taste.
  • Chill for one hour before serving.

Nutrition Facts : Calories 270.1, Fat 7.1, SaturatedFat 1, Sodium 516.8, Carbohydrate 42.1, Fiber 11, Sugar 0.9, Protein 11.4

THREE PEPPER SALSA



Three Pepper Salsa image

Make and share this Three Pepper Salsa recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Peppers

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 red sweet bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 red onion, finely chopped
1 teaspoon garlic, crushed
1 tablespoon cilantro, finely chopped
1 tablespoon jalapeno, finely chopped
1 drop Tabasco sauce
salt and pepper, to taste

Steps:

  • Mix all the remaining ingredients together, seasoning to taste.
  • Chill for approximately 1 hour before serving.
  • Drain off excess liquid before topping fish.

Nutrition Facts : Calories 26.2, Fat 0.2, Sodium 2.7, Carbohydrate 6.2, Fiber 1.3, Sugar 2.1, Protein 0.9

THREE-BEAN SALSA CHILI



Three-Bean Salsa Chili image

Between the beefy, cheesy goodness and the salsa-fied extravaganza of three kinds of beans, this chili really delivers on flavor.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 10 servings, 1-1/4 cups each

Number Of Ingredients 10

1 lb. extra-lean ground beef
4 tomatoes, chopped
1 can (15 oz.) each black beans, kidney beans and chickpeas (garbanzo beans), rinsed
1 pkg. (10 oz.) frozen corn
1 red pepper, chopped
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup water
1 Tbsp. chili powder
1 tsp. ground cumin
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

  • Brown meat in large saucepan on medium-high heat; stir in all remaining ingredients except cheese.
  • Bring to boil. Simmer on medium-low heat 15 min. or until heated through, stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 270, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 33 g, Fiber 9 g, Sugar 6 g, Protein 21 g

BLACK BEAN AND RED PEPPER SALSA



Black Bean and Red Pepper Salsa image

Posted for Zaar World Tour 2005. No tomatoes in here, but full of traditional salsa taste. Can be served as a side dish or salsa dip with pita toasts. From The Jewish Vegetarian Year Cookbook. I have not tried this recipe yet.

Provided by Kumquat the Cats fr

Categories     Sauces

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs red peppers, stemmed, seeded, diced fine (4 medium)
1 cup red onion, diced fine
1 tablespoon garlic, minced
2 tablespoons olive oil
1/3 cup white wine (fruity)
1/2 teaspoon dried oregano
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon Tabasco sauce (or to taste)
1 tablespoon fresh lime juice or 1 tablespoon lemon juice
3 tablespoons cilantro, chopped (fresh coriander)
salt & freshly ground black pepper, to taste
1 avocado, chopped for garnish (optional)

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.

Nutrition Facts : Calories 121.5, Fat 3.9, SaturatedFat 0.6, Sodium 7.4, Carbohydrate 17.1, Fiber 5.4, Sugar 4.6, Protein 4.5

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