Best Black Bean Tomato Salsa Recipes

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GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA



Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Number Of Ingredients 11

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
4 turkey or chicken cutlets (each about 4-6 ounces)
1 15-ounce can black beans, drained and rinsed
1 cup cooked fresh or thawed frozen corn kernels
8 to 10 small cherry tomatoes, quartered
1 medium Hass avocado, halved, pitted, peeled, and cut into small dice
1/4 cup lightly packed cilantro leaves

Steps:

  • 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
  • 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
  • 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

Nutrition Facts : Calories 389, Fat 17 grams, SaturatedFat 2.5 grams, Cholesterol 82 milligrams, Sodium 397 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 39 grams

MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA



Mexican Tomato and Black Bean Soup With a Corn Salsa image

This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.

Provided by SarasotaCook

Categories     < 4 Hours

Time 1h15m

Yield 6-8 Cups of Soup, 6-8 serving(s)

Number Of Ingredients 29

3 lbs tomatoes, roasted (you can use cherry tomatoes, but I normally use plum tomatoes for this)
1 (15 ounce) can diced tomatoes
1 tablespoon tomato paste
1 (15 ounce) can black beans, drain but don't rinse
1 cup onion (1/2 cup rough chopped, 1/2 cup diced fine)
1/2 cup celery, fine diced
1 jalapeno pepper, chopped (I leave some ribs in for heat, but you can remove all the seeds and ribs if you like less heat)
3 teaspoons garlic, chopped
4 cups vegetable broth
1 lime, juice of
1/4 cup fresh cilantro
1/2 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon dried chili powder
1 tablespoon cumin
1 pinch sugar
olive oil (to roast the tomatoes, and to saute the onions, garlic and celery)
salt
pepper
1 1/2 cups corn (frozen or canned is fine)
1 avocado, fine chopped
1/2 cup red onion, fine chopped
2 tablespoons fresh lime juice
1/2 teaspoon minced garlic
salt
pepper
sour cream
tortilla chips
chopped black olives (optional)

Steps:

  • Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
  • Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
  • Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
  • Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
  • Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
  • Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
  • Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.

Nutrition Facts : Calories 257.3, Fat 6.7, SaturatedFat 1, Sodium 211.1, Carbohydrate 46, Fiber 13, Sugar 12.7, Protein 10.1

TOMATO BLACK BEAN SALSA



Tomato Black Bean Salsa image

This fresh-tasting medley bursts with homegrown garden goodness, including tomatoes, red pepper and crunchy corn. "Serve this salsa in the traditional way with baked tortilla chips and veggies-or as a condiment for fish," suggests Chris Schnittka of Charlottesville, Virginia.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 14

3 medium tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
3/4 cup fresh or frozen corn
1/2 cup finely chopped red onion
1/2 cup chopped roasted sweet red peppers
1 jalapeno pepper, finely chopped
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
Tortilla chips

Steps:

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

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

FRESH TOMATO AND BLACK BEAN SALSA



Fresh Tomato and Black Bean Salsa image

Yummy salsa recipe adopted from Emeril Lagasse. This tastes even better if you let it sit in the fridge for an hour or so.

Provided by BNLNikki

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups chopped vine-ripened tomatoes
2 cups canned black beans, rinsed and drained
1 cup small diced red onion
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
salt
fresh ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
crispy corn tortilla chips

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.

Nutrition Facts :

CORN, TOMATO, AND BLACK BEAN SALSA



Corn, Tomato, and Black Bean Salsa image

This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.

Provided by NICK SUHADOLNIK

Categories     Corn

Time 45m

Yield 6 cups

Number Of Ingredients 16

1 cup finely chopped onion
2 teaspoons minced garlic
4 tablespoons olive oil
6 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon lightly toasted,freshly ground cumin seed
2 jalapeno chiles, minced
4 tablespoons cider vinegar
2 tablespoons red chile honey (see ingredients below)
2 teaspoons salt
1 1/2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn)
6 large coarsely chopped ripe roma tomatoes
1 (15 ounce) can black beans
1 cup honey
1 tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt

Steps:

  • To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
  • Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
  • To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
  • Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
  • Add the corn, tomatos, black beans and sauteed ingredients.
  • Stir to combine thoroughly.

BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA



Black Bean Soup with Cilantro-Tomato Salsa image

Categories     Soup/Stew     Bean     Tomato     Low Fat     Fall     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 1/2 cups dried black beans
2 1/2 teaspoons ground cumin
7 cups (or more) Roasted Vegetable Broth
2 cups reserved cooked vegetables from Roasted Vegetable Broth
2 teaspoons minced garlic
Cilantro-Tomato Salsa

Steps:

  • Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
  • Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
  • Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
  • Top soup with salsa and serve.

SPICY BLACK BEAN, CORN, AND TOMATO SALSA



SPICY BLACK BEAN, CORN, AND TOMATO SALSA image

Categories     Condiment/Spread     Bean     Corn

Yield 7 cups

Number Of Ingredients 9

1 (10-ounce) package frozen corn
1 (15 1/2-ounce) can black beans, drained
6 green onions, sliced
2 large, ripe tomatoes, chopped
1 Tablespoon chopped garlic
4 Tablespoons lime juice
1 1/2 teaspoons ground cumin
1 (14-ounce) can green chiles, chopped
1 Tablespoon fresh cilantro

Steps:

  • 1) Let corn thaw in refrigerator overnight. Drain. 2) Mix black beans and all remaining ingredients in medium-size bowl. Put bean mixture in fridge for a few hours or overnight to chill.

BLACK BEAN SOUP WITH TOMATO SALSA



BLACK BEAN SOUP WITH TOMATO SALSA image

Categories     Soup/Stew     Bean

Yield 6

Number Of Ingredients 7

1 1/4 cups(9oz) dried black beans
1/4 cup olive oil
1 large yellow onion, minced
3 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
Tomato salsa

Steps:

  • Pick over the beans and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover, and soak for about 3 hours. Drain the beans. In a large saucepan over medium heat, warm the olive oil. Add the yello onion and saute until soft, about 10 minutes. Add the garlic, cumin, chili powder, drained beans and 8 cups of water. Bring to a boil and reduce the heat to low, and simmer gently, uncovered, until the beans are very tender and begin to fall apart, 2-3 hours. When the soup is ready, season to taste with salt and pepper. Ladle into individual bowls and garnish each with a spoonful of the salsa. Serve immediately

BLACK BEAN-TOMATO SALSA



Black Bean-Tomato Salsa image

The measurements are optional to your taste. I usually just dump and taste and dump and taste. LOL Good with crab or tuna cakes or with tortilla chips. The yield is approximate.

Provided by Caroline Cooks

Categories     Black Beans

Time 1h20m

Yield 3-4 cups

Number Of Ingredients 7

1 (15 ounce) can black beans, rinsed and drained well
2 -3 tomatoes, chopped
1 yellow onion, chopped
1/2 cup cilantro or 1/2 cup parsley, chopped
2 -3 tablespoons taco seasoning, depend on your preference for heat
1 green pepper, chopped
1 (4 ounce) can green chilies, drained

Steps:

  • Mix all ingredients.
  • Taste and adjust seasoning.
  • Refrigerate at least one hour to meld flavors.

Nutrition Facts : Calories 189.1, Fat 0.9, SaturatedFat 0.2, Sodium 11.3, Carbohydrate 36.7, Fiber 11.7, Sugar 6.6, Protein 11.3

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