Simple Black Bean Salad Recipes

EASY BLACK BEAN SALAD

Steps:

• Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc.
• Once all the veggies are combined, drizzle the dressing over it.
• Cover and refrigerate for one hour.

BLACK BEAN SALAD

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.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN SALAD

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
• In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
• Pour over the salad and toss to coat.
• Top with crumbled feta cheese.
• Enjoy!

BLACK BEAN SALAD

Steps:

• In small bowl stir together lemon juice, garlic, cumin, salt and pepper until salt dissolves.
• Slowly whisk in oil until mixture thickens.
• In large bowl combine beans, tomatoes, scallions, yellow or green pepper and cilantro or parsley.
• Toss with dressing to coat.
• Let stand at least 15 minutes before serving.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

QUICK BLACK BEAN SALAD

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.