Romaine Lettuce With Black Beans Recipes

ROMAINE LETTUCE WITH BLACK BEANS

Steps:

• To make the lettuce, separate the leaves from the stalks and cut each across into 2-inch pieces. Place the water, 1 teaspoon of salt and the baking soda in a large pot. Cover and bring to a boil over high heat. Add the lettuce stalks and stir for 5 seconds. Add the leaves and stir for 5 seconds more. Remove from heat, run cold water into the pot, drain well and pat dry. Set aside.
• To make the sauce, stir together the wine and cornstarch in a small bowl. Stir in the oyster sauce, soy sauce, sugar, pepper and broth. Set aside.
• Heat a wok or large heavy skillet over high heat for 30 seconds. Add the peanut oil and 1/4 teaspoon of salt and use a spatula to coat the pan with the oil. When a wisp of white smoke appears, add the garlic and the black beans. Stir until the garlic turns light brown, about 20 seconds. Add the lettuce and mix well, making sure the leaves are well coated and hot, about 1 1/2 minutes.
• Make a well in the center of the pan, pushing the lettuce around the edge. Stir the sauce, pour it in the center of the pan and stir the sauce until it thickens and bubbles. Remove from heat and toss the lettuce with the sauce. Place in a heated dish and serve immediately, over cooked rice if desired.

SPINACH AND BLACK BEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
• Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

ROMAINE HEARTS WITH FETA CHEESE, BLACK OLIVES, AND RED ONIONS

Steps:

• Remove outer leaves of romaine, reserving for another use. Separate leaves from heart; arrange in a serving bowl.
• Using a mandoline or a sharp knife, shave the onion and the cucumber into thin, transparent rounds.
• Scatter onion, cucumber, and olives over romaine. Crumble feta directly onto salad. Drizzle with olive oil, season with salt and pepper; serve.

TACO LETTUCE WRAPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
• Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

BLACK BEAN SALAD WITH AVOCADO-LIME DRESSING

Steps:

• Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
• Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
• Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.