Colorful Black Bean Salad Recipes
COLORFUL BLACK BEAN SALAD
A spicy (but not too hot) chili dressing coats this sensational veggie salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 20
Number Of Ingredients 10
Steps:
- In large bowl, mix all dressing ingredients until well blended.
- Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.
Nutrition Facts : Calories 190, Carbohydrate 37 g, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg
BLACK BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
COLORFUL BLACK BEAN SALAD
Make and share this Colorful Black Bean Salad recipe from Food.com.
Provided by JamiLeigh
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
- Toss and serve.
COLORFUL BLACK BEAN SALAD
Cherry tomatoes and yellow pepper add splashes of color this black bean salad. "I like to let it stand for at least 15 minutes before serving to allow the flavors to blend," suggests Laurie Mace of Los Osos, California.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
COLORFUL BEAN SALAD
My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.
BLACK BEAN SALAD
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
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
COLORFUL BLACK BEAN AND CRAB SALAD
This is a very colourful side dish that I serve with jerk chicken or barbecued steaks. I quite often will take this to a pot luck along with several copies of the recipe, as it is always requested. For more of a bite, add a finely chopped jalapeno directly to the salad in addition to the sliced jalapenos on top.
Provided by Just Call Me Martha
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood.
- Add cumin and pepper to minced or crushed garlic.
- Mix into a paste.
- Add vinegar, lime juice and water to garlic mixture.
- Mix well.
- Whisk in olive oil.
- Pour dressing over corn, bean mixture and stir well.
- Top with thinly sliced jalapeno peppers.
QUICK BLACK BEAN SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Turn the cans of beans upside down and open them from the bottom. This makes it easier to remove the beans. Dump the beans into a colander and rinse them with cold water. Drain them well and place them in a mixing bowl.
- Fold in the yellow and red pepper and the onion.
- Beat the vinegar and cumin together, then beat in the oil. Fold the dressing into the bean mixture and season with salt and pepper. Transfer the salad to a serving dish and cover. It can be kept at room temperature for many hours before serving or refrigerated. Remove it from refrigerator at least 1 hour before serving.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 1 gram
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