Kidney Bean Salsa Recipes

Steps:

• Combine all ingredients together and serve with either warm flour tortillas or corn chips.

Steps:

• In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

Steps:

• Get your rice started so that it'll be finished cooking when you are ready to eat.
• Slice the Hot Links lengthwise and then cut into bite-sized pieces.
• Peel your onion & de-seed the pepper. Cut the green pepper and onion into 1/2 inch chunks (you could also do strips, if you prefer).
• Heat your oil in a large skillet over medium heat. Add your peppers and onions and cook until they are the desired "done-ness" (I prefer mine well-cooked, so I occasionally pop them in the microwave for a minute or two to speed up the cooking process.).
• Remove peppers & onions from skillet (place in a bowl until later).
• Place sausage in skillet and cook until desired "done-ness" (we like ours nearly "blackened" with a bit of crisp on the outside).
• Drain most of the oil from skillet and then return onions/peppers. Add the can of kidney beans (drained).
• Continue cooking for several minutes to heat the beans and get some of the sausage flavor in the veggies.
• To serve: spoon a scoop of cooked rice on each plate/bowl (this is a bowl meal at our house!) Then top with the sausage mixture. A hearty spoonful (or two) of salsa on top finishes it off!
• This is usually from cabinets/fridge to plate in about 30 minutes. This time-range depends on how well cooked you like the vegetables, if you do any pre-cooking in the microwave, etc.
• In our house this recipe, as indicated above, serves 2 adults and 2 children (under the age of 3), with one serving leftover. I estimate that to serve *about* four.

Steps:

• Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
• Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
• While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Steps:

• In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Steps:

• Combine kidney beans, corn, and tomatoes in a salad bowl.
• Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
• Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.