BLACK BEAN SALSA
Steps:
- In a medium bowl, combine the beans, salsa, corn, onion and cilantro. Drizzle with the olive oil and mix in. For the best flavor, cover the salsa mixture and refrigerate for 1 hour.
- Serve as a dip with regular or baked tortilla chips.
Nutrition Facts : Calories 81 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 395 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MEXICAN FIESTA PASTA SALAD
Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!
Provided by JOSLYN H.
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 2h30m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g
FIESTA BEAN SALAD
Make and share this Fiesta Bean Salad recipe from Food.com.
Provided by lazyme
Categories Black Beans
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.6, Fat 5.3, SaturatedFat 0.8, Sodium 5.6, Carbohydrate 25.1, Fiber 7.4, Sugar 2.2, Protein 7.4
FIESTA CALIENTE BEAN SALAD
A while back there was a supermarket adjacent to my job that had a bean salad that was out of this world that was served as part of their salad bar. I used to get it all the time for lunch. I've been trying to find a recipe like it but none of the recipes that I tried came close until I decided to wing it on my own. So this salad is a clone-like brother to the salad I was so fond of. It pares well with many meats and fish and is a great scooping condiment for tortilla chips. I hope you and yours love it as much as we do!
Provided by ForeverMama
Categories Black Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- In a medium bowl, add the first 7 ingredients. Combine and set aside.
- Heat a skillet over medium high heat, once the skillet it is hot add the 3 tablespoons of olive oil. To the skillet add chopped red onions,red and green bell peppers; cook until translucent. Add garlic and stir to distribute, being careful not to burn garlic.
- Add cumin, black pepper, hot sauce, chili powder, barbecue seasoning, and stir over the heat to release the flavors being careful not to burn. Add water and stir until some of the water evaporates.
- Add all the beans and corn. Mix thoroughly and heat through.
- Add the the reserved olive oil / vinegar mixture. Stir to combine and cook for about 3-5 minutes until heated through. (This salad is meant to have some liquid, but if there is too much liquid cook a little extra to evaporate).
- Add lime juice and stir in chopped cilantro to combine. Serve.
Nutrition Facts : Calories 415.3, Fat 20.3, SaturatedFat 2.9, Sodium 1247.6, Carbohydrate 49.8, Fiber 11.8, Sugar 14.2, Protein 11.5
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