Avocado Orange Black Bean Salad Recipes

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AVOCADO AND BLACK BEAN SALAD - TYLER FLORENCE



Avocado and Black Bean Salad - Tyler Florence image

Make and share this Avocado and Black Bean Salad - Tyler Florence recipe from Food.com.

Provided by pkothari

Categories     South American

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 small garlic clove
1 pinch salt, plus
2 teaspoons salt
1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra virgin olive oil
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra virgin olive oil
1 (15 ounce) can black beans, drained and rinsed
kosher salt
fresh ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup cilantro leaves and stems, chopped

Steps:

  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  • For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

AVOCADO ORANGE BLACK BEAN SALAD



Avocado Orange Black Bean Salad image

Make and share this Avocado Orange Black Bean Salad recipe from Food.com.

Provided by Rainberry Blues

Categories     Black Beans

Time 2h2m

Yield 12 serving(s)

Number Of Ingredients 8

3 cups dried black beans
1/2 cup olive oil
6 tablespoons fresh lime juice
1 teaspoon salt
1 clove garlic, minced
3 tablespoons finely chopped cilantro
3 navel oranges
2 ripe but firm avocados

Steps:

  • Pick through dried beans, discarding any bad ones.
  • Rinse beans.
  • Place beans in a large pot.
  • Add enough water to cover beans by 2 inches.
  • Bring to a boil, cook for two minutes, and then turn off the heat.
  • Let beans soak in covered pot for one hour.
  • Bring to a boil, covered.
  • Reduce heat and simmer for 30 minutes.
  • (Beans should be firm, not mushy.) Drain beans and rinse with cold water.
  • Dry beans on paper towel.
  • In large bowl, combine olive oil, lime juice, salt, garlic and cilantro.
  • Peel and section oranges.
  • Cut orange sections into 1/2 inch pieces.
  • Stir pieces into olive oil mixture.
  • Add beans and stir gently.
  • Mix well.
  • Store in refrigerator until ready to serve.
  • Just before serving, peel avocados and chop the flesh into 1/2 inch pieces.
  • Gently stir into salad.

Nutrition Facts : Calories 318, Fat 14.7, SaturatedFat 2.1, Sodium 199.4, Carbohydrate 38.2, Fiber 10.4, Sugar 4.4, Protein 11.5

BLOOD ORANGE AND AVOCADO SALAD



Blood Orange and Avocado Salad image

A very simple, very healthy, very citrus summer salad!

Provided by iLikeCereal

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 4

1 avocado - peeled, pitted, and cut into bite-size pieces
1 blood orange, peeled and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

  • Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.

Nutrition Facts : Calories 522.1 calories, Carbohydrate 36.9 g, Fat 43.2 g, Fiber 17.5 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 14.1 mg, Sugar 1.3 g

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