Fiesta Bean Salad Recipes

FIESTA BEAN SALAD

Steps:

• In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
• Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
• When ready to eat, gently mix in avocado and serve right away.

FIESTA BEANS

Steps:

• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

FIESTA BEAN SALSA

Steps:

• Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

FIESTA BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.

FIESTA BEAN SALAD

Steps:

• In large bowl, whisk together oil and lime juice.
• Add cilantro, cumin, salt and pepper to taste, mixing well.
• Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
• Taste and adjust seasoning.
• To serve, garnish with cilantro sprigs.
• Serve at room temperature.

GINA'S FIESTA SALAD

Steps:

• Whisk together the apple cider vinegar, honey, lime juice, buttermilk, cilantro, garlic and salt and pepper, to taste, together in a small bowl.
• Add the romaine, green onions, black beans, tomatoes, corn, radishes, and bell peppers to a large salad bowl. Add the dressing, toss and serve immediately.

FIESTA BLACK BEAN SALAD

Steps:

• Gently toss together corn, red onion, red bell pepper, and black beans.
• Stir in chili powder and allow to sit at room temperature.
• Wisk together olive oil, garlic powder, salt, balsamic vinegar, and lemon/lime juice.
• Pour dressing over vegetables.
• Stir minced cilantro and black pepper to taste.

BLACK BEAN FIESTA SALAD

Steps:

• In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.