Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 Ericka: Here are several I found. One has a Black Bean Cake recipe included -- I've made those many times & they're very good. Tart Mango Salsa Barbados Black Bean Cakes w/Mango Salsa Mango Salsa Mango Salsa Mango Salsa Mango Salsa * Exported from MasterCook * Tart Mango Salsa Recipe By : Serving Size : 20 Preparation Time :0:15 Categories : Dips/ Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tomatillos -- husked 1/2 cup pineapple juice 1/4 cup cider vinegar 4 tablespoons lime juice 1 fresh jalapeño pepper -- seeded (use rubber gloves when handling hot pepper) 1 garlic clove 2 teaspoons ground cumin 1/2 teaspoon dried oregano 3 ripe mangoes -- peeled, pitted, diced 1/2 large red onion -- minced 1 green bell pepper -- seeded and diced 1 red bell pepper -- seeded and diced Chopped fresh cilantro -- for garnish In a food processor or blender, purée the first eight ingredients. Place mango, onion and peppers in a serving bowl; pour the purée over and stir to mix well. S(Internet address): " " Yield: " 5 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; trace Fat (6.4% calories from fat); trace Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 26360 0 0 0 4088 0 0 0 0 * Exported from MasterCook * Barbados Black Bean Cakes w/Mango Salsa Recipe By :Vegetarian Times Complete Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Times Complete CB Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MANGO SALSA: 2 cups mango -- peeled & diced 1/2 cup red bell pepper -- chopped 1/4 cup red onion -- finely chopped 1 serrano pepper -- seeded & minced 2 tablespoons fresh cilantro -- coarsely chopped 2 teaspoons fresh ginger root -- minced 1 tablespoon lime juice BLACK BEAN CAKES: 2 15 oz. cans black beans -- rinsed & drained 1/4 cup fresh cilantro -- chopped 1/4 cup red onion -- finely chopped 1 egg white (or substitute) -- slightly beaten 1 teaspoon ground cumin 1 teaspoon garlic -- minced 1/2 teaspoon ground allspice 1/8 teaspoon cayenne pepper 1/3 cup whole wheat bread crumbs nonstick cooking spray 1 tablespoon olive oil Combine all mango salsa ingredients (first 7 ingredients) in a bowl and set aside. For the black bean cakes, place beans in a large bowl and coarsely mash until they stick together. Add cilantro, onion, egg white, cumin, garlic, allspice, and cayenne pepper. Mix until well blended. Divide bean mixture into 8 equal parts. Shape into 1/2 " thick patties. Coat patties with bread crumbs. Spray both sides of patties with nonstick cooking spray. Heat oil in a skillet over medium-high heat. Add bean cakes and fry until golden brown on both sides, turning once, about 8 minutes total. Serve warm with Mango Salsa. Garnish with cilantro and lime wedges, if desired. Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 862 Calories; 7g Fat (7.5% calories from fat); 48g Protein; 157g Carbohydrate; 36g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Salsa Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cooking Light 1994 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large tomato -- (1/2 pound) 1 small green bell pepper -- (1/4 pound) 1 cup mango -- peeled, and diced 1/4 cup diced red onion 2 1/2 tablespoons finely chopped fresh cilantro 2 tablespoons sliced green onions 2 1/2 teaspoons serrano pepper -- finely chopped OR 2 1/2 teaspoons jalapeño pepper -- finely chopped 1/4 teaspoon ground cumin 1 clove garlic -- minced Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside. Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use. Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper. Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill. (serving size: 1/4 cup) Source: " Cooking Light, Nov/Dec 1994, page 40 " Copyright: " © Cooking Light " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; trace Fat (5.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. Nutr. Assoc. : 0 0 4088 0 384 0 4888 0 2130706543 0 0 * Exported from MasterCook * Mango Salsa Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups mango -- chopped 1/2 cup jicama -- chopped 1/2 cup sweet red pepper -- chopped 1/4 cup cilantro -- chopped 1/2 cup red onion -- chopped 1 jalapeño chile (1 to 2) -- seeded and finely chopped 2 limes -- use the juice of (about 2 to 3) Add salt to taste Combine all ingredients, cover and refrigerate for at least 30 minutes to blend flavors. S(Internet Address): " " Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (4.0% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 20103 3955 1326 * Exported from MasterCook * Mango Salsa Recipe By :The Millennium Cookbook, Eric Tucker & John Westerdahl Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 mango -- peeled, seeded & chopped 1 tomato -- finely chopped 1/2 red onion -- finely chopped 1/3 cup fresh lime juice 1 serrano pepper -- minced 1/2 teaspoon dried oregano 2 tablespoons fresh cilantro -- chopped 1 teaspoon sea salt Toss everything in a bowl. Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; trace Fat (4.5% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Salsa Recipe By :Vegetarian Times Magazine, January 1998, page 41 Serving Size : 8 Preparation Time :0:00 Categories : Sauces And Gravies Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large ripe mango -- peeled, pitted & diced 1/4 cup minced red onion 1 small red jalapeno or serrano pepper -- seeded & minced 1 large lime -- juice of 2 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/4 teaspoon ground white pepper In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend. Serve as a condiment with Chayore-Potato Cakes. PER 1/4-cup SERVING: 21 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 6MG CARB.; 0 CHOL.; 182MG SOD.; 1G FIBER. Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (3.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat. Serving Ideas : Pair this sweet-hot fruity salsa with the Chayote-Potato Cakes or use it as a topping for pita sandwiches, salads, tacos or burritos. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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