How To make Tropical Fruit and Black Bean Salsa
1/2 c Pineapple; diced
1/2 c Mango; diced
1/2 c Papaya; diced
1/2 c Onions, red, chopped
1/2 c Onions, red, chopped
1/2 c Beans, black; cooked
1 Jalapeno; minced
Mix all ingredients. Allow flavors to develop for at least 30 minutes. Recipe from Norman Van Aken, A Mano, Miami Beach Source: Orlando Sentinel, August 15th 1991 Posted on GEnie by COOKIE.LADY [Cookie], Dec 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
How To make Tropical Fruit and Black Bean Salsa's Videos
Mango and Black Bean Salsa - Lakeland Cooks!
Ingredients:
1 can of black beans
Chopped tomatoes
Chopped red onion
Chopped mango
Chopped fresh cilantro
Chopped jalapeno pepper
Chopped fresh avocado
Freshly squeezed lime juice
Directions:
Drain the can of black beans and add all of the other ingredients.
Refrigerate for several hours before serving.
Sue's Tips:
Add chopped avocado last and mix gently so the avocado doesn't disintegrate.
Any sweet onion can be used in place of red onion. Add all ingredients to suit your own taste. This is great served with chips. It's also good with grilled salmon.
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This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.
Aired April 28, 2005
Black Bean Salsa Recipe - Laura Vitale - Laura in the Kitchen Episode 569
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Tropical Fusion Delight: Grilled Pineapple and Black Bean Salsa with Blackened Salmon
Take your taste buds on an exotic tropical journey with our Grilled Pineapple and Black Bean Salsa! Bursting with the perfect blend of sweet, smoky, and zesty flavors, this sensational salsa is a fiesta for your palate. It pairs flawlessly with blackened salmon, creating a mouthwatering fusion of tropical and savory sensations. Elevate your salmon game with our irresistible pineapple salsa!
Ingredients:
1 pineapple
4 salmon fillets
Lil Bit Better Blackening seasoning
1/2 red onion, diced
1 cup diced tomatoes
3 cloves of minced garlic
2 tablespoons of minced cilantro
Juice of 3 limes
1 pound of cooked Camellia black beans
Salt and pepper
Light olive oil
Directions:
Wash and sort the black beans. Boil them in salted water until tender. Alternatively, you can cook them in a pressure cooker for 25 minutes. Drain and let them cool.
Peel the pineapple and drizzle it with olive oil. Season with salt and pepper. Grill the pineapple on high heat to develop nice char marks.
Dice the grilled pineapple and mix it with the diced onions, tomatoes, minced garlic, and cilantro.
Add the cooked black beans to the mixture and squeeze in the lime juice. Season to taste with salt and pepper.
Blacken the salmon fillets in a cast-iron skillet or hot griddle. Lightly coat the fillets in olive oil and generously season them on all sides. Lay them on the hot cooking surface until charred well.
Top the blackened salmon with the pineapple and black bean salsa, and serve.
Indulge in the flavors of this tantalizing Grilled Pineapple and Black Bean Salsa, perfectly complementing the succulent blackened salmon. Your taste buds are in for a treat!
Mango Salsa
Mango salsa is a colorful and spicy accompaniment to Black Bean Chili or baked tortilla chips.
Recipe:
Cucumber, Mango & Black Bean Salad
1 cup chopped seeded cucumber
1/2 cup chopped mango
1/2 cup canned black beans, rinsed and drained
2 tbsp minced seeded jalapeño pepper
1 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 tbsp fresh orange juice
1/2 tsp salt
The salad I make for everyone who comes over | FeelGoodFoodie