| Black Bean Salsa 1
15 ounce can of EDEN Black Beans
1/2 cup of salsa
Mix ingredients together and serve with tortilla chips or warm tortillas. Prep Time: 5 minutes Yield: 2 cups Serving Size: 2 tablespoons Per serving: 13 Calories; 0.1g Fat (10% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 5mg Sodium |
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Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
Black Bean Salsa 2
2 cups of cooked or canned black beans, rinsed and drained if canned
1/4 cup of diced red onion
1/2 cup of diced green bell pepper
1 cup of diced tomato
1 large Clove garlic, minced
1 teaspoon of ground cumin
1/4 cup of chopped fresh cilantro
3 tablespoons of fresh lime juice
1 tablespoon of chopped chile pepper; or more
Salt, to taste
MAKES 4 CUPS DAIRY-FREE Serve this salsa as a side dish or topping for grain and/or vegetables. Canned beans are acceptable here. In serving bowl, combine all ingredients. Cover and let stand at least 30 minutes to allow flavors to develop. If prepared more than a few hours ahead, chill and return to room temperature before serving. PER 1/2-CUP SERVING: 67 CAL.; 4G PROT.; 0 TOTAL FAT (0 SAT. FAT); 13G CARB.; 0 CHOL.; 3MG SOD.; 4G FIBER. Recipe by: Vegetarian Times Magazine, August 1998, page 35 Converted by MM_Buster v2.0l.
Black Bean Salsa 3
one 15 ounce can of black beans
1 cup of seeded, chopped tomato
1/2 cup of chopped onion
1/4 cup of chopped fresh cilantro
1 Serrano pepper, seeded and diced
1 Clove garlic, minced
1 tablespoon of Balsamic vinegar
1/4 teaspoon of salt
1/8 teaspoon of pepper
Combine all ingredients in a medium bowl; toss well. Let stand one hour. Converted by MM_Buster v2.0l.
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