Best Salsa Pasta N Beans Recipes
SALSA PINTO BEANS
This is a zippy alternative to refried beans. This easy side dish is so homey and hearty. Sometimes I top it off with a sprinkling of shredded cheese or a dollop of sour cream.-Lorna Nault, Chesterton, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
CORN AND BLACK BEAN SALSA
You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!
Categories Cinco de Mayo Summer Super Bowl tailgate appetizers snack
Time 15m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
- Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
- Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.
SPICY BLACK BEAN SALSA
A wonderful salsa recipe that is easy to make and very flavorful. It has been a hit with tortilla chips every time I've made it for an occasion.
Provided by Caryn
Categories Sauces
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first ten ingredients into a large bowl.
- Season with salt and pepper.
- Cover and refrigerate for 24 hours to let all the flavors meld together.
PASTA N' BEANS
This is an Italian dish that my mother always made. It takes less than five minutes to put together, very little time to cook and is INEXPENSIVE, EASY, and makes great leftovers!
Provided by Queen Butter-Bean
Categories One Dish Meal
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the pasta shells according to package directions.
- Add salt to the pasta water.
- Heat olive oil in a pot and add minced garlic.
- Add cannelloni beans AND the liquid from the cans. I like to mash one of the cans of beans up just a bit, to help thicken the sauce.
- Add tomato sauce.
- Mix well and simmer until pasta is done boiling.
- The longer you let the sauce simmer, the more the flavors will meld. Drain pasta. Serve the pasta with the sauce over it. Enjoy!
- Note: this is great with garlic bread!
Nutrition Facts : Calories 910.7, Fat 10.1, SaturatedFat 1.6, Sodium 1816.4, Carbohydrate 168, Fiber 23.1, Sugar 17.4, Protein 41.6
CHUNKY SALSA WITH BEANS
This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.
Provided by Phil36
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g
PASTA WITH SALSA CRUDO AND GREEN BEANS
You can make this uncooked grated tomato sauce while you're waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield Serves four
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.
- When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes.
- Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it's done, drain and toss with the tomato mixture, basil and cheese.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams
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