Black Bean And Papaya Salsa Recipes

Steps:

• In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
• Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
• Form six 3-inch patties and follow the steps for preparing the patties for frying:
• Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
• Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
• Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
• Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
• Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
• Serve with the salsa and plantain chips.
• Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.

Steps:

• In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.

Steps:

• Rinse the beans thoroughly, and allow to drain.
• Peel and coarsely chop the papayas, and place in a large bowl.
• Finely chop the onion. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeño; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
• Wash, dry and chop the cilantro, and mix in with the salsa. Serve with the tuna and bread or tortilla.

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

Steps:

• Drain peas, beans and corn.
• Place into large bowl.
• Add chopped onions, peppers, cilantro and tomatoes.
• Mix dressing ingredients separately.
• Pour over salsa and toss to combine.
• Garnish with cilantro leaves and serve with chips (the baked scooping chips are great and help with your resolution to eat healthy in the New Year).