Black Bean and Orange Salsa
Contributed by the AICR

Citrusey (?), Tangy, Tasty - a colorful, flavorful blend to wake up your senses!

black bean salsa

Salsa. Black Bean and Orange Salsa. Wait, what? Is that the latest dance craze?  After all, Salsa is a dance form with origins from the Cuban Son (circa 1920s) and Afro-Cuban dance (specifically Afro-Cuban Rumba (dance)), right?

Of course - that's a wiki-definition. But surprisingly, it is difficult to find a definition of "salsa" that does not refer to the Latin dance. That is probably because it literally means "sauce". And we all know how "saucey" Salsa, the dance, can be! Hot! Hot! Hot!

But salsa, the "sauce", doesn't have to be hot. It can be mild or it can be an inferno! It is usually up to you if you are making your own. There are many great salsa recipes to be found. And quite often, how hot you like it, simply depends what you are serving with it.

This black bean and orange salsa is reasonably mild. And it is also very delicious!  We found it to be a terrific way to dress up corn fritters or corn cakes. So we thought we'd also include the corn cake recipe under the salsa recipe - you know, in case you want to jump right in and give it a try. This version of black bean and orange salsa can also be made with more heat than less - just double up on the jalapeños!

Black Bean and Orange Salsa


1 navel orange
1 can (15 oz.) black beans, rinsed and drained
1 small yellow bell pepper, seeded and finely chopped
1 small jalapeño pepper, seeded and finely chopped
1/2 cup finely chopped cilantro leaves (stems removed)
1/2 cup finely chopped scallions, white and green parts
1 Tbsp. fresh lime juice
1 tsp. canola oil
Salt and freshly ground black pepper, to taste

How we make it

Grate 1 teaspoon of zest from orange, and set aside. Peel and section orange, holding it over a medium bowl to reserve juice. Chop sections and place them, with all juice collected into bowl. Add beans, yellow pepper, jalapeño, cilantro and scallions.

Whisk together lime juice and oil in small bowl. Mix it into salsa, tossing with fork to combine. Season to taste with salt and pepper.

Mix in orange zest. Let salsa stand 30 minutes before serving to allow flavors to develop and meld.

This salsa keeps for 24 hours, tightly covered, in refrigerator.

Makes 8 servings.

Per serving: 65 calories, 1 g. total fat (0 g. saturated fat), 11 g. carbohydrate, 3 g. protein, 4 g. dietary fiber, 166 mg. sodium.

Corn Cakes

Corn Cakes with Black Bean Salsa

Corn Cakes


3/4 cup of soy milk
2 eggs
2/3 cup of all-purpose flour
1/2 cup of yellow cornmeal
1 teaspoon of baking powder
2 tablespoons of sugar
3/4 teaspoons of kosher salt
1/8 teaspoon of cayenne pepper
2 cups of frozen corn, thawed

How we make it

In a medium bowl, combine the eggs and soy milk and beat well.

Slowly add flour, cornmeal, sugar, baking powder and cayenne pepper
to the milk and egg mixture. Mix until all dry ingredients have been
moistened and the large lumps are gone.

Stir in the corn.

Heat a non-stick griddle or large skillet to medium high heat (~375°).

Lightly grease the griddle or skillet.

Pour roughly 1/4 cup of batter onto the hot griddle and spread it out
to form a roughly 4 inch "cake".

Cook for 3 or 4 minutes or until edges begin to turn golden and middle
bubbles go away. Flip the cakes and finish by cooking them until the
bottom turns golden brown.

Repeat the process using the remaining batter.  Should make about
10 to 12 corn cakes.

Top with the salsa and serve.

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