BLACK SALSA RECIPES

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SLOW COOKER SALSA CHICKEN BLACK BEANS AND CORN - SKINNY…



Slow Cooker Salsa Chicken Black Beans and Corn - Skinny… image

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

Provided by Gina

Categories     Dinner

Total Time 360 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 10

2 cups fresh or frozen corn
15 ounce can reduced sodium black beans (rinsed and drained)
2 boneless skinless chicken breasts halved lengthwise (16 oz)
1/2 teaspoon adobo seasoning (or salt to taste)
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 1/4 cups chunky mild salsa
1 cup shredded cheddar (reduced fat Sargento)
chopped cilantro for garnish
optional (serve with avocado and brown rice)

Steps:

  • Combine corn and beans and put them in the slow cooker.
  • Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
  • Cover and cook LOW for 6 hours.
  • Top with cheese, cover and cook until melted, about 5 minutes.  Garnish with cilantro.
  • To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.

Nutrition Facts : ServingSize 1 piece chicken, 3/4 cup vegetables, Calories 414 kcal, CarbohydrateContent 43 g, ProteinContent 42 g, FatContent 13 g, SaturatedFatContent 5.5 g, CholesterolContent 108 mg, SodiumContent 866 mg, FiberContent 8 g, SugarContent 6.5 g

SALSA FRESCA RECIPE - NYT COOKING



Salsa Fresca Recipe - NYT Cooking image

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Total Time 10 minutes

Yield 2 cups

Number Of Ingredients 7

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

Steps:

  • Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
  • In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Nutrition Facts : @context http//schema.org, Calories 26, UnsaturatedFatContent 0 grams, CarbohydrateContent 6 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 302 milligrams, SugarContent 4 grams

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