Black Bean And Bell Pepper Salad Recipes

BEAN AND BELL PEPPER SALAD

Bean and Bell Pepper Salad image

Make and share this Bean and Bell Pepper Salad recipe from Food.com.

Provided by Olive

Categories Peppers

Time 10m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 (16 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup red onion, chopped
1 -2 garlic clove, minced
1/2 cup fresh parsley, chopped
1 large lemon, juiced
1 tablespoon olive oil
salt

Steps:

Add all the prepared ingredients in a bowl.
Mix together to combine flavors.
Cover; and chill throughly.

BLACK BEAN AND BELL PEPPER SALAD WITH DATE DRESSING

Black Bean and Bell Pepper Salad With Date Dressing image

The dates make this dressing thick and sweet. Everyone always wants the recipe for this one! Recipe can be halved successfully.

Provided by Roxygirl in Colorado

Categories Black Beans

Time 25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup water
16 dates, pitted and finely chopped (about 4 ounces)
1/2 cup fresh lime juice (I've used lemon juice, too)
6 tablespoons olive oil
4 teaspoons dried oregano
4 teaspoons honey
4 teaspoons ground cumin
4 teaspoons ground coriander (I omit)
4 (15 ounce) cans black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh parsley

Steps:

Vinaigrette.
Boil water and dates in small saucepan 2 minutes.
Remove from heat.
Cover and let stand 1 hour to soften.
Transfer date mixture to blender.
Add lime juice, oil, oregano, honey, cumin, and coriander and puree.
Season to taste with salt and pepper.
(Can be made ahead 1 day. Cover and Refrigerate. Let stand until room temperature to serve).
Combine black beans, chopped bell peppers, onion, and parsley in large bowl.
Toss salad with enough vinaigrette to coat.
(Can be made 6 hours ahead. Let stand until room temperature to serve.).

Nutrition Facts : Calories 244.8, Fat 7.7, SaturatedFat 1.1, Sodium 5.6, Carbohydrate 36.8, Fiber 10.7, Sugar 8.8, Protein 9.9

BLACK BEAN AND BELL PEPPER SALAD

Black Bean and Bell Pepper Salad image

Categories Salad Bean Citrus Onion Pepper Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Ingredients

Vinaigrette
1/2 cup water
16 dates (about 4 ounces), pitted, finely chopped
1/2 cup fresh lime juice
6 tablespoons extra-virgin olive oil
2 tablespoons dried oregano
4 teaspoons honey
4 teaspoons ground cumin
4 teaspoons ground coriander
Salad
4 15-ounce cans black beans, rinsed, drained
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh parsley

Steps:

For Vinaigrette:
Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
For salad:
Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

BLACK BEANS WITH BELL PEPPERS & RICE

Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

BLACK BEAN AND RED PEPPER SALAD

Black Bean and Red Pepper Salad image

Categories Salad Bean Herb Vegetable Low Fat Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 large red bell peppers, chopped
1 15- to 16-ounce can black beans, rinsed, well drained
1/2 cup chopped yellow bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh basil
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon grated orange peel

Steps:

Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.

CALICO BLACK BEAN SALAD

Calico Black Bean Salad image

This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It's perfect for picnics and convenient, too, since you can make it a day ahead. -Linda Holland, Lantana, Florida

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
4 green onions, thinly sliced
2 plum tomatoes, chopped
1 medium onion, chopped
1 large sweet red pepper, chopped
DRESSING:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil

Steps:

In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper. , In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

BLACK BEAN AND CORN SALAD I

Black Bean and Corn Salad I image

This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.

Provided by Bonnie Moore

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 12h15m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup balsamic vinaigrette salad dressing
¼ teaspoon seasoned pepper
¼ teaspoon dried cilantro
⅛ teaspoon ground cayenne pepper
¼ teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
½ cup chopped onion
½ cup chopped green onions
½ cup red bell pepper, chopped

Steps:

In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 49.5 g, Fat 8.5 g, Fiber 10.9 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 1083.9 mg, Sugar 6.2 g

SWEET PEPPER BALSAMIC BEAN SALAD

Sweet Pepper Balsamic Bean Salad image

Marinated beans that pack a punch! Refrigerate this salad overnight and see if it gets more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

Provided by Kathy Miller

Categories Salad Beans

Yield 4

Number Of Ingredients 11

Ingredients

1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
½ head lettuce

Steps:

In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g

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