Black bean salsa over a white bowl filled with salsa and surrounded by tortilla chips© Provided by Tammilee Tips avocado, salsa, black beans, cilantro, minced garlic, ground cumin, green olive ...

Preparation Make the salsa: In a medium bowl, combine the blueberries, onion, tomato, red pepper flakes, lime juice, kosher salt, sugar and black pepper. Toss to coat and set aside. Make the sauce ...

2 to 3 servings; makes about 5 cups soup This vegan black bean soup is flavorful as-is thanks to coconut milk, but it gets even better when dressed with a mango-avocado salsa.

Final Preparation: Fill a cast iron pan with about 3 inches of the corn oil and heat to about 375 degrees. With a slotted spoon gently drop each corn chip into the oil and fry until crisp and ...

Chef Janet Loughran has a Pittsburgh Steelers-themed salsa that will have your mouth watering! Black & Gold Salsa (Photo Credit: KDKA) Ingredients 4 ears corn, grilled 15 oz can black beans ...

1 15.5-ounce can no-salt-added or low-sodium black beans, drained 1 15-ounce can no-salt-added or low-sodium whole-kernel corn, drained OR ...

Transfer to the stovetop to cool. For the salsa: Combine the ingredients in a medium bowl and mix well. Cover and keep at room temperature, or refrigerate for up to 2 hours.

1/2 teaspoon smoked or sweet paprika (optional) 1/2 teaspoon ground cumin (optional) 8 to 10 ounces jarred roasted red bell peppers (about 3 large roasted bell peppers) 12 to 16 ounces tomatoes ...