Best Black Bean Fruit Salsa Recipes

BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS

Black Bean Salsa with Exotic Fruit and Vegetable Chips image

Provided by Rachael Ray : Food Network

Time 10m

Yield 2 1/2 cups salsa; 6 servings

Number Of Ingredients 11

Ingredients

1 (15-ounce) can black beans, drained
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
Salt
A few dashes hot sauce, to your taste
Chopped cilantro leaves, optional
1 bag (5 ounces) plantain chips (recommended: Goya brand)
1 bag root vegetable chips (recommended: Terra Chips, any variety)

Steps:

Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.

BLACK BEAN SOUP WITH FRUIT SALSA

Black Bean Soup with Fruit Salsa image

Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. "It's really a meal in itself," says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 3 cups.

Number Of Ingredients 19

Ingredients

1/4 cup diced seeded peeled cucumber
1/4 cup diced peeled mango
1/4 cup diced fresh pineapple
2 tablespoons chopped sweet onion
4-1/2 teaspoons lime juice
1-1/2 teaspoons grated lime zest
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon chopped seeded jalapeno pepper
SOUP:
3 bacon strips, diced
3/4 cup chopped red onion
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
4 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground coriander

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.

Nutrition Facts : Calories 298 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 929mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

Black Bean, Tropical Fruit and Queso Blanco Salsa image

My talented friend chef Douglas Rodriguez gave me the inspiration for this salsa at a fantastic party he threw. Queso blanco, a staple of Latin cuisine, is uniquely textured, simply yet assertively flavored and quite pleasant to nibble. In this recipe, the cheese balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a great accompaniment to grilled chicken breasts as well. You can prepare the dressing up to a day before you assemble the salsa. And the salsa is also good a day after - assuming there is any left over.

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 cup well-rinsed, canned black beans
1/3 cup finely diced red bell pepper
1/4 cup finely chopped scallions, white and light green parts only
1 Scotch bonnet chile, stemmed, seeded, and minced
3/4 cup crumbled queso blanco
3/4 cup diced mango
1/2 cup coarsely chopped orange sections
1 1/2 teaspoons Spanish sherry vinegar
Kosher salt and freshly ground black pepper
1 tablespoon fresh orange juice
1 cup diced ripe avocado
1 1/2 teaspoons minced shallot
1 clove garlic, minced
1 tablespoon coarsely chopped Italian parsley
1/2 teaspoon toasted and ground cumin seeds
1/4 teaspoon freshly ground black pepper
Kosher salt
2 tablespoons Spanish sherry vinegar
1/4 cup extra-virgin olive oil

Steps:

To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

BLACK BEAN & FRUIT SALSA

BLACK BEAN & FRUIT SALSA image

Categories Pepper Quick & Easy Dinner Summer Chill Healthy

Yield 4

Number Of Ingredients 11

Ingredients

1 medium mango, peeled and diced or1 cup chopped seeded peeled papaya
3/4 cup chopped red pepper
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon lime juice or 1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes
2 cups cherry tomatoes, halved
2 scallions, white and light green parts only, thinly sliced
1 (14-ounce) can black beans, drained and rinsed
1 jalapeno, finely chopped (seeded and ribbed for less heat)
Salt

Steps:

Chop all and mix together. Chill and serve.

BLACK LABEL PORK TENDERLOIN WITH BLACK BEAN & FRUIT SALSA

BLACK LABEL PORK TENDERLOIN WITH BLACK BEAN & FRUIT SALSA image

Categories Pork Bake Dinner Summer

Yield 12-16

Number Of Ingredients 17

Ingredients

Marinade:
1/2 cup soy sauce
1/2 cup bourbon (JD Black Label--do not use mixed whiskey)
1/4 cup brown sugar
Salsa:
1/2 cup mango, cubed (not mushy-still some green)
1 cup papaya, diced (half one papaya)
1/2 cup cubed pineapple
1/2 cup diced red onion
1 cup canned black beans, drained& rinsed
1 tsp jalapeno
1 T cilantro
1 T lime juice
1 T EVOO (more if needed)
1 tsp cumin
1/2 tsp black pepper
1 garlic clove, pressed

Steps:

Pork: Marinate pork overnight or 6-8 hrs. Cook at 400 degrees for abt 30 min, until 150 degrees. Salsa: Combine ingredients. Will taste better second day--add salt right before serving, though.