Best Black Bean Salsa Recipes

CORN 'N' BLACK BEAN SALSA

Steps:

• In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

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, AVOCADO, AND CORN SALSA

Steps:

• Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

BLACK BEAN AND SALSA SOUP

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

BLACK BEAN AVOCADO SALSA

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

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, CORN, AND BLACK BEAN SALSA

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.

MANGO BLACK BEAN SALSA

Steps:

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

CORN AND BLACK BEAN SALSA

Steps:

• In large bowl, mix corn, beans, tomatoes, cilantro and jalapeño. Drizzle with vinegar and oil; toss to combine. Season with salt. Serve immediately or cover and refrigerate until serving time.

CHILI, CORN, AND BLACK BEAN SALSA

Steps:

• Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

YET ANOTHER BLACK BEAN AND CORN SALSA

Steps:

• Except for one can of the Rotel tomatoes, drain canned vegetables.
• Mix together all ingredients, making sure spices are well blended in the veggies.
• Cover and refrigerate, allowing flavors to blend.
• Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!

TOMATO BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.

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 MANGO SALSA

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.;

SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA

Steps:

• Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
• Rinse the crabs. Drain and dry.
• Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
• Drain corn, cool and scrape off kernels into a serving bowl.
• Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
• Drain the beans, rinse thoroughly and drain again; add to bowl.
• Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
• Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.

BLACK BEAN AND MANGO PINEAPPLE SALSA

Steps:

• Mix all ingredients in large mixing bowl.
• Serve at room temperature.

FRESH TOMATO AND BLACK BEAN SALSA

Steps:

• Combine the first seven ingredients in a mixing bowl. Season with salt and pepper.
• Add the lime juice and olive oil.
• Mix well.
• Spoon into a serving bowl and serve with the chips.

BLACK BEAN AVOCADO SALSA WITH CORN

Steps:

• Preheat the grill over medium-high heat.
• Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
• Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
• Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

GRILLED CORN AND BLACK BEAN SALSA

Steps:

• Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
• To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.