Epazote Black Bean Salad With Grilled Plantains Recipes

EPAZOTE BLACK BEAN SALAD WITH GRILLED PLANTAINS

Epazote Black Bean Salad with Grilled Plantains image

Grilled plantains for sweetness and epazote for kick for a black bean salad with attitude!

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

Ingredients

2 cans (15 oz. each) black beans, rinsed
1/4 cup chopped epazote leaves
1/4 cup chopped red peppers
1/3 cup KRAFT Zesty Italian Dressing, divided
1 plantain, peeled
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat grill to medium heat.
Combine beans, epazote, peppers and 1/4 cup dressing; set aside.
Cut plantain lengthwise into 4 wedges. Place on grill grate; brush with some of the remaining dressing. Grill 5 min., turning occasionally. Brush with remaining dressing; cool.
Chop plantains into 1/2-inch pieces. Add to bean mixture; mix lightly. Sprinkle with cheese.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 7 g

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

Ingredients

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

BLACK BEAN SALAD WITH PEACHES

Black Bean Salad with Peaches image

This is the perfect black bean salad for any casual gathering. Especially good for a picnic or the ideal starter to a full-blown dinner party.

Provided by Ivy Larson

Categories Salad Beans Black Bean Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 fresh peaches, finely chopped
1 red bell pepper, finely chopped
¼ red onion, finely diced
1 jalapeno pepper, seeded and diced
1 (15.5 ounce) can black beans, rinsed and drained
½ cup finely chopped fresh cilantro
½ teaspoon ground cumin
sea salt to taste
1 avocado - peeled, pitted, and chopped
2 tablespoons lime juice
2 teaspoons extra-virgin olive oil

Steps:

Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 29.1 g, Fat 10.2 g, Fiber 12 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 511.6 mg, Sugar 5.1 g

GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE

Grilled Corn and Black Bean Salad with Cilantro Vinaigrette image

I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.

Provided by Danielle Alex

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

4 whole ears sweet corn, husk removed
1 tablespoon vegetable oil for brushing the grill
1 large green bell pepper, cut into 4 pieces, stem and seeds discarded
1 jalapeño
1 (15-ounce) can black beans, rinsed and drained
1 medium red onion, chopped (set 2 tablespoons aside for the vinaigrette)
5 tablespoons chopped cilantro
Zest of 1 large lime
Juice of 2 large limes
1 small roma tomato, chopped (about 1/3 cup)
2 tablespoons red onion, chopped
1 clove garlic, chopped
2 teaspoons adobo sauce from canned chipotle en adobo
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon chili powder
1/4 cup vegetable oil or sunflower oil
3 tablespoon chopped cilantro
1/4 cup to 1/2 cup crumbled queso fresco or feta

Steps:

Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.

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