Jumpingblackbeansalad Recipes

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TROPICAL BLACK BEAN SALAD



Tropical Black Bean Salad image

A favorite lunch salad of mine. The recipe was given to me by my best friend. Original source unknown.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh squeezed lime juice
2 tablespoons fresh squeezed orange juice
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
3 cups cooked black beans
1 red bell pepper, diced
1 cup crushed pineapple, drained
1 small green chili pepper, diced
2 green onions, thinly sliced
1/2 teaspoon ground allspice
1 tablespoon chopped of fresh mint
salt & freshly ground black pepper

Steps:

  • In a bowl, add lime juice, orange juice, olive oil, and garlic; stir to combine.
  • Add the beans and toss to coat.
  • Add the remaining ingredients; stir to combine.
  • Set aside for at least 30 minutes at room temperature so that the flavors can blend.
  • Can be put in the refrigerator but I prefer this at room temperature.
  • I serve it on a bed of salad greens.

Nutrition Facts : Calories 292.6, Fat 7.7, SaturatedFat 1.1, Sodium 5.9, Carbohydrate 46.6, Fiber 12.9, Sugar 11.9, Protein 12.6

QUICK BLACK BEAN SALAD



Quick Black Bean Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 8

2 16-ounce cans black beans
1 sweet yellow pepper, cored, seeded and diced
1 sweet red pepper, cored, seeded and diced
1/4 cup chopped red onion
2 tablespoons sherry vinegar
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

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

EASY BLACK BEAN DIP



Easy Black Bean Dip image

A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.

Provided by BEE_QUEEN

Time 1h5m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can black beans, rinsed and drained
1 ½ tablespoons water, or more if needed
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon chili powder, or more to taste
1 teaspoon onion powder, or more to taste
½ teaspoon salt

Steps:

  • Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
  • Chill for at least 1 hour before serving.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g

JUMPING BLACK BEAN SALAD



Jumping Black Bean Salad image

This black bean salad can be made with Chili oil or Olive oil. The recipe comes from Better Homes & Gardens.com

Provided by Barb G.

Categories     Black Beans

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons chili oil or 2 teaspoons olive oil
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 cups mixed greens (torn)
1 tomatoes, chopped
1/2 cup carrot, shredded
salt
ground red pepper

Steps:

  • Stir together black beans, chili or olive oil, cumin, and lime juice; set aside.
  • In a large bowl, toss together greens, tomato, and carrot; add bean mixture and toss to mix.
  • Season to taste with salt and red pepper,serve.

Nutrition Facts : Calories 153.9, Fat 0.8, SaturatedFat 0.2, Sodium 16.5, Carbohydrate 28.7, Fiber 10, Sugar 2.1, Protein 9.7

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