Three Bean Salsa Recipes

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

THREE BEAN SALSA

Three Bean Salsa image

From a local cooking show. I didn't know how I was going to like this salsa, but it turned out really good. Even picky 17yo liked it. I served it with pita chips, tortilla chips and Fritos.

Provided by Sherrybeth

Categories Lactose Free

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups pinto beans
2 cups black beans
4 cups chickpeas
1 (10 ounce) can Rotel Tomatoes (drained)
2 tablespoons cilantro, chopped
1/2 cup green onion, chopped
1 bell pepper, chopped
1/2 cup pickled jalapeno pepper, chopped
1/2 cup fresh jalapeno, chopped
2 limes, juice of
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon cumin
salt & pepper

Steps:

For the beans, I use canned beans.
Toss all ingredients, except lime juice together in a large bowl.
Stir lightly until well blended.
Add the lime juice.
Add the salt and pepper to taste.
Chill for one hour before serving.

Nutrition Facts : Calories 270.1, Fat 7.1, SaturatedFat 1, Sodium 516.8, Carbohydrate 42.1, Fiber 11, Sugar 0.9, Protein 11.4

THREE BEAN SALSA

Three Bean Salsa image

Make and share this Three Bean Salsa recipe from Food.com.

Provided by carolinafan

Categories < 60 Mins

Time 55m

Yield 8 cups

Number Of Ingredients 13

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 -3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onion
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
tortilla chips

Steps:

In a large bowl, combine the first 12 ingredients; toss to coat.
Chill for at least 30 minutes before serving.
Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 220.3, Fat 2, SaturatedFat 0.3, Sodium 803.6, Carbohydrate 42.9, Fiber 10.1, Sugar 3.9, Protein 11.1

VEGETARIAN THREE-BEAN CHILI

Vegetarian Three-Bean Chili image

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Provided by Rhoda Boone

Categories Dinner Chili Quick & Easy Quick and Healthy Bean Vegetarian Salsa Cumin Oregano Tomato Tortillas Vegan Jalapeño

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5-6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Special Equipment
A deep-fry thermometer

Steps:

Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
Do Ahead
Chili can be made 3 days ahead. Cover and chill.

THREE-BEAN SALSA CHILI

Three-Bean Salsa Chili image

Between the beefy, cheesy goodness and the salsa-fied extravaganza of three kinds of beans, this chili really delivers on flavor.

Provided by My Food and Family

Categories Home

Time 35m

Yield 10 servings, 1-1/4 cups each

Number Of Ingredients 10

Ingredients

1 lb. extra-lean ground beef
4 tomatoes, chopped
1 can (15 oz.) each black beans, kidney beans and chickpeas (garbanzo beans), rinsed
1 pkg. (10 oz.) frozen corn
1 red pepper, chopped
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup water
1 Tbsp. chili powder
1 tsp. ground cumin
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

Brown meat in large saucepan on medium-high heat; stir in all remaining ingredients except cheese.
Bring to boil. Simmer on medium-low heat 15 min. or until heated through, stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 270, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 33 g, Fiber 9 g, Sugar 6 g, Protein 21 g

THREE BEAN SALAD

Three Bean Salad image

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by JJOHN32

Categories Salad Beans Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Steps:

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

THREE-BEAN SALSA

Three-Bean Salsa image

Here's an easy recipe for fabulous, chunky salsa. "It's fast, fresh, low in fat and high in fiber," shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 cups.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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