Cuban Orange Black Bean Salad Recipes

CUBAN BLACK BEAN SALAD

Steps:

• Toss together beans, yellow and red peppers, celery, onion and parsley.
• Whisk together lemon juice, olive oil, garlic& cumin and toss into bean mixture.

BLACK BEAN SALAD

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.

CORN AND BLACK BEAN SALAD

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.

CUBAN BEAN SALAD

Steps:

• Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
• Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.

CUBAN ORANGE BLACK BEAN SALAD

Steps:

• Add beans, orange zest, juice, and sugar stirring to dissolve sugar. Season with salt and pepper, cook for 4 minutes. Add orange pieces and stir to recombine. Cut remaining oranges into rounds and cut away the rinds. Serve beans on orange slices

BLACK BEAN AND MANDARIN ORANGE SALAD

Steps:

• Drain oranges, reserving 1/2 tbsp per serving of the liquid.
• Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl.
• Add oranges, cheese, onions, garlic and beans and toss well.

CUBAN SALAD

Steps:

• Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
• Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
• Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

BLACK BEAN SALAD

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.

CUBAN BLACKBEAN SALAD

Steps:

• Mix together beans, all the peppers, celery, red onion , coriander and parsley in a large bowl
• Whisk together lemon juice, olive oil, garlic & cumin and toss into bean mixture.
• Add salt and freshly ground black pepper to taste.
• Mix well.
• Place in refridgerator for approx 15 mins before serving so the tastes settles into the vegetables.

BLACK BEAN-MANGO SALAD

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.