Mango Black Bean Salsa Recipes
MANGO BLACK BEAN SALSA
This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings (1/4 cup each)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLACK BEAN AND MANGO SALSA
Provided by Danny Boome
Categories side-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 15
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.;
BLACK BEAN MANGO SALSA
I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.
Provided by Roxy Mom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 25m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g
BLACK BEAN MANGO SALSA
This delicious salsa adds a new twist to soft tacos and burritos! I got the recipe last year, and it has quickly become a staple in our house! We eat it in burritos with shrimp or chicken, sour cream, and spanish rice and the rest of the regular fixin's. Also surprisingly good on salmon! If you want to give it some kick, chop up a jalapeno pepper and throw it in there!
Provided by ChipotleChick
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the above ingredients and chill in fridge for 1 hour.
- Best if served the same day.
MANGO BLACK BEAN SALSA
Steps:
- COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork.
MANGO TANGO BLACK BEAN SALSA
Make and share this Mango Tango Black Bean Salsa recipe from Food.com.
Provided by Abby Girl
Categories Mango
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients. Adjust seasonings if needed. Serve with tortilla chips.
Nutrition Facts : Calories 913.4, Fat 5.5, SaturatedFat 1.1, Sodium 684.2, Carbohydrate 186.2, Fiber 46.4, Sugar 39.6, Protein 45.5
PEPPER MANGO SALSA
Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips -the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. -Wendy Rusch, Cameron, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.
Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BLACK BEAN AND MANGO SALSA
Steps:
- Turn toaster oven to 350 degrees.
- Chop whole onion.
- Heat nonstick pan until very hot. Reduce heat to medium-high and add oil. Saute onion until it begins to soften.
- Mince about half of the jalapeno; reserve the rest for the salmon recipe. Cut mangoes into bite-size pieces.
- Rinse beans, and drain. Stir beans, jalapeno and mangoes into onion, and reduce heat to low.
- Stir in coriander, cumin and vinegar.
- Wrap tortillas in aluminum foil, and place in toaster oven. Heat about 3 minutes.
- Wash, dry and chop cilantro. When bean mixture is heated through, remove from heat and stir in cilantro.
- Serve with salmon and tortillas, or roll up some of the bean mixture in a tortilla.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 6 grams, Carbohydrate 117 grams, Fat 8 grams, Fiber 23 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 672 milligrams, Sugar 51 grams, TransFat 0 grams
MANGO BLACK BEAN SALSA
From Fine Cooking's "Cooking Fresh." My version doesn't use oil. This is a refreshing salsa/salad that can be served over spiced fish or chicken. We even served it over chili spiced grilled pork chops! It is tasty cold and warmed as well.
Provided by yogiclarebear
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all in a bowl and mix well. Store in refrigerator.
Nutrition Facts : Calories 67.4, Fat 0.3, SaturatedFat 0.1, Sodium 155.2, Carbohydrate 14.7, Fiber 3.7, Sugar 5.9, Protein 2.8
BLACK BEAN MANGO SALSA
This is such a great salsa recipe. So delicious, fresh and so tantalizing to your taste buds. I make it many times during the summer and it is BEST to use all the freshest fruits/veggies as you can. Especially the mangoes and lime juice. I usually go to the local fruit stands to buy the mangoes, not sure where they are grown, but they are so much better than the local grocery store. It's also great over chicken, or enchiladas!!
Provided by cookin_nurse
Categories Lime
Time 15m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients until well blended.
- Refrigerate for at least 1 hour.
- Serve with tortilla chips or grilled chicken.
Nutrition Facts : Calories 37.9, Fat 0.2, Sodium 1, Carbohydrate 8.2, Fiber 1.8, Sugar 2.2, Protein 1.7
MANGO AND BLACK-BEAN SALSA
Provided by Marian Burros
Categories easy, quick, condiments, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 4 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 524 milligrams, Sugar 19 grams
BLACK BEAN AND MANGO PINEAPPLE SALSA
Make and share this Black Bean and Mango Pineapple Salsa recipe from Food.com.
Provided by Sudie
Categories Sauces
Time 15m
Yield 12 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients in large mixing bowl.
- Serve at room temperature.
More about "mango black bean salsa recipes"
MANGO BLACK BEAN SALSA | MEXICAN PLEASE
From mexicanplease.com
5/5 (3)Category AppetizerCuisine MexicanCalories 348 per serving
- I usually start by cutting off the side cheeks of the mangos, leaving a middle sliver that holds the pit. Score each cheek with a knife but be sure not to pierce the skin, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. Alternatively you can scoop them out with a spoon.
- For the middle sliver of the mango you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango. As you get closer to the pit it'll get harder to cut. Once that happens you've probably retrieved most of the usable mango and can discard the pit.
- Finely chop 1/4 onion, 1-2 rinsed and de-stemmed jalapenos, and 6-8 sprigs of rinsed cilantro. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. For a milder batch you can start with a single jalapeno and go from there. I used 2 jalapenos and it had some kick.
- Add the chopped mango, onion, jalapeno and cilantro to a mixing bowl along with the juice of 2 limes and a pinch of salt. Combine well and take a taste, adding more jalapeno or lime juice if you want.
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