Best Heathers Tropical Bean Salsa Recipes

HEATHER'S TROPICAL BEAN SALSA

Heather's Tropical Bean Salsa image

This is another of my friend Heather's treats. A delicious mango bean salsa. This is so good, light and refreshing. It tastes best when refrigerated for an hour or two but may be eaten after 15 minutes.

Provided by Baby Kato

Categories Low Protein

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 red onion, diced
1 mango, peeled, pitted & diced
1/2 avocado, peeled, pitted & diced (optional)
1/2 sweet red pepper, diced
1/2 cup frozen sweet corn, thawed
1/2 cup black beans, rinsed & drained
1/4 cup stuffed green olive, diced (optional)
1/8 cup carrot, sweet. shredded (optional)
2 tablespoons fresh lime juice
1/4 teaspoon coarse sea salt
1/8 teaspoon black pepper, freshly ground
1 -2 tablespoon fresh cilantro, chopped fine

Steps:

In a medium bowl, combine the onion, mango, avacado, red pepper, corn, beans, olives, carrotes, lime juice, salt and pepper.
Let stand 10 - 15 minutes to allow the flavors to blend.
Stir in cilantro and enjoy with your favorite chips.

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Heather's Cilantro, Black Bean, and Corn Salsa image

This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Provided by hvoeltner

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 25m

Yield 72

Number Of Ingredients 12

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

Steps:

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g

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 AND CORN SALSA

Black Bean and Corn Salsa image

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

Provided by Erinn Danna

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 8h25m

Yield 16

Number Of Ingredients 15

Ingredients

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
¼ red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
⅔ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
¼ teaspoon hot sauce, or to taste

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.

Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g