Black Bean And Red Pepper Salad Recipes

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BLACK BEAN SALAD WITH FETA AND RED PEPPERS



Black Bean Salad with Feta and Red Peppers image

Quick salad that I often used as a meal when I was a vegetarian. Quick, cold, one-meal dishes are great for the summer because they can be put together whenever you have time, and then even served at room temperature

Provided by TishT

Categories     One Dish Meal

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

2 (16 ounce) cans black beans, drained and rinsed
2 medium red bell peppers, cut into short thin strips
1/2 cup low-fat vinaigrette
1/2 cup fresh parsley
1/2-2/3 cup crumbled feta or 1/2-2/3 cup goat cheese

Steps:

  • Combine the beans, red bell peppers, vinaigrette, and parsley in a mixing bowl and toss well.
  • Divide the salad among individual plates or shallow bowls.
  • Top each serving with some of the feta cheese.

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

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 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

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.

BLACK BEAN SALAD



Black Bean Salad image

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

Provided by Merle Shinpoch

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing
½ teaspoon garlic salt

Steps:

  • In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Nutrition Facts : Calories 159 calories, Carbohydrate 24.2 g, Fat 6.3 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 561.9 mg, Sugar 5 g

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING



Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing image

This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.

Provided by Kendra

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1 pinch cayenne
6 tablespoons lime juice
4 tablespoons olive oil
salt (to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can corn
1 red bell pepper, diced
1/2 cup red onion, finely minced
1/4 cup cilantro, Chopped
3 green onions, very thinly sliced

Steps:

  • In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
  • In a medium bowl, mix the beans, corn, red pepper and red onion.
  • Pour the dressing over the salad and mix well.
  • Chill if desired.
  • Just before serving, top with cilantro and green onion.

Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY



Chickpea And Black Bean Salad Recipe by Tasty image

Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

2 cans black beans, drained and rinsed
2 cans chickpeas, drained and rinsed
½ red onion, chopped
20 cherry tomatoes, halved
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup lemon juice
salt, to taste
pepper, to taste
feta cheese, crumbled, to taste

Steps:

  • In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
  • In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
  • Pour over the salad and toss to coat.
  • Top with crumbled feta cheese.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams

BLACK BEAN ASPARAGUS SALAD



Black Bean Asparagus Salad image

Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Steps:

  • Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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

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

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