Mango Black Bean Salsa
This is great as a dip for tortilla chips (I like it with Whale Tails natural organic Tortilla Chips) or use with chicken, pork or fish dishes.
1 large mango, chopped
1/3 cup red onion, chopped
1 cup black beans, rinsed and drained
1/4 cup freshly chopped cilantro
1 jalapeno pepper, seeded and finely chopped
Juice from 1 lime
Combine mango, red onion, black beans, cilantro and jalapeno in a medium bowl.
Squeeze lime juice over mixture.
Stir well, cover and refrigerate until ready to use.
3 Bean Salsa Salad Recipe
2 tablespoons extra-virgin olive oil
One 10-ounce box frozen cut green beans, thawed and patted dry
1/2 teaspoon ground cumin
Salt & pepper
One 15-ounce can black beans, rinsed
One 15-ounce can chickpeas, rinsed
1/2 cup medium-hot salsa
1/4 cup chopped flat-leaf parsley
In a large skillet, heat the olive oil over high heat for 1 minute.
Add the green beans, cumin and a pinch of salt and cook, stirring, until the beans blister slightly, about 5 minutes.
Transfer the green beans to a large bowl, then add the black beans, chickpeas, salsa and parsley; toss.
Season with salt and pepper and serve warm.
Makes 8 Servings
Cutting Board Salsa Recipe
I love salsa. I use every chance I can get to add a little flavour to my meals (it’s wonderful on eggs and couscous).
Most store bought salsas are low in calories, but it’s always better to have a homemade version of the sauce so that you really know what went into its preparation.
Here is a healthy salsa recipe that will add a little flavour to your favourite low fat tortillas or any other type of snack.
1 can (28 oz) diced tomatoes
1 can (14 oz) tomato sauce
3 sticks of celery finely chopped on your cutting board
2 onions finely chopped
2 minced garlic bulbs
1 jalapeno pepper finely chopped (removed the seeds for a less potent flavour)
1/3 cup of white sugar
¼ cup of cider vinegar
¼ cup of lime juice
½ tsp pepper
½ tsp salt
1 ½ tsp of basil
Preheat the oil in a large pot that will be used to cook the salsa.
Wash and prepare the celery sticks and the garlic bulbs.
Slice up the onions and the celery on your cutting board, and chop the garlic.
Toss the onions, celery and garlic into the hot oil; be careful so that the oil doesn’t splash on you.
Let everything simmer for about 5 minutes.
Add the remaining ingredients to the mix and leave the pot uncovered to simmer for about 2 to 3 hours.
Once time’s up, allow the salsa to cool for and you’re ready to serve!
The Cutting Board Salsa can be enjoyed with nachos, toasted pita bread or anything else you can think of to dip in it.
Valerie Gravel is a guest blogger for Cutting Board USA.
Cutting Board USA manufacturers quality maple and walnut cutting boards that are made in Vermont.
For more information on Cutting Board USA, visit their website today.
Roasted Red Pepper Hummus Recipe
* 1 can of chickpeas/garbanzo beans (15 oz)
* 1/3 cup tahini
* 1/4 cup lemon juice
* 2 tablespoons extra virgin olive oil (EVOO)
* 2 garlic cloves, crushed
* 1/2 cup – 3/4 cup roasted red peppers (depending on your taste)
In a food processor, combine beans, tahini, lemon juice and olive oil.
Process until smooth.
Add red peppers and garlic until desired consistency.