Malanga Black Bean And Pepper Salad Recipes
BLACK BEAN SALAD
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
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-MANGO SALAD
This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine all ingredients. Refrigerate until serving.
Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
MALANGA, BLACK BEAN AND PEPPER SALAD
Malanga is a tropical root vegetable that is used like a potato and is especially delish in this salad. Unfortunately, it turns a drab shade of brown when boiled. The recipe is from The Purple Kiwi Cookbook by Frieda's (the fruit and vegetable importer). It's a fun, adventurous cookbook.
Provided by fluffernutter
Categories Caribbean
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
- Combne the malanga, black beans and roasted peppers in a large bowl.
- Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.
BLACK BEAN AND RED PEPPER SALAD
Steps:
- Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.
MEXICAN-STYLE BLACK BEAN AND CORN SALAD
Economical with a Mexican flair. Easy, easy, easy!
Provided by smcvey
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
- Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g
CARIBBEAN BLACK BEAN SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 1h15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Place the black beans in a large saucepan. Add the ham hocks, bay leaf, coriander seeds, cumin seeds, chili flakes and cinnamon. Add cold water to cover. Simmer gently over medium heat until the beans are tender, about 45 minutes. Remove the ham hocks. Set aside to cool. Drain the beans and rinse under cold running water until chilled. Set aside.
- Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season with the salt and pepper. Set aside. Pull the ham off the hock, discarding the bone and fat. Mince the meat and add it to the salad bowl. Add the beans and coriander leaves. Toss to combine. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 9 grams, Protein 74 grams, SaturatedFat 10 grams, Sodium 2316 milligrams, Sugar 2 grams, TransFat 0 grams
BLACK BEAN AND PEPPER SALAD
This is a unique salad that I first made when catering a wedding. This recipe serves 6, but I made it to serve 150 people. There weren't any leftovers at all.
Provided by Krsi Sue
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a medium size bowl and toss very gently.
- Loosely cover the bowl.
- Let the salad rest at room temperature at least 1 hour before serving.
Nutrition Facts : Calories 276.6, Fat 14.4, SaturatedFat 2.1, Sodium 299.7, Carbohydrate 30.7, Fiber 9.2, Sugar 2.6, Protein 9.1
BLACK BEAN AND BELL PEPPER SALAD
Steps:
- For Vinaigrette:
- Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
- Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
- For salad:
- Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
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