Southwesternblackbeanandhominysalad Recipes

SOUTHWESTERN BLACK BEAN SALAD

Southwestern Black Bean Salad image

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Provided by Gina

Time 35m

Number Of Ingredients 11

Ingredients

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Steps:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado just before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g

SOUTHWESTERN BLACK BEANS

Southwestern Black Beans image

This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 teaspoons peanut oil
1 small jalapeno pepper with some seeds, minced
1 large clove garlic, minced
One 15-ounce can black beans, rinsed and strained
1/2 teaspoon finely chopped fresh oregano
Kosher salt
2 teaspoons to 1 tablespoon fresh lime juice
2 tablespoons roughly chopped fresh cilantro
Zest of 1/2 lime, optional

Steps:

Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

Nutrition Facts : Calories 210 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 780 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 10 grams, Sugar 1 grams

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Southwestern Black Bean and Hominy Salad image

Categories Salad Bean Pepper Side No-Cook Picnic Vegetarian Quick & Easy High Fiber Backyard BBQ Avocado Legume Bell Pepper Summer Vegan Raw Jalapeño Cilantro Hominy/Cornmeal/Masa Bon Appétit

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

Ingredients

1 15-ounce can black beans, rinsed, drained well
1 15-ounce can golden hominy, rinsed, drained well
1 avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalape‱o chili
1/2 cup (or more) salsa verde

Steps:

Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

SOUTHWESTERN BEAN SALAD

Southwestern Bean Salad image

My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup canola oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SOUTHWESTERN BLACK BEAN DIP

Southwestern Black Bean Dip image

A really good black bean dip for tortilla chips. Top with shredded Cheddar Chesse if you like. The recipe comes from Sunset magazine.

Provided by Barb G.

Categories Lunch/Snacks

Time 55m

Yield 3 cups

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1/2 cup chopped red onion
1 (12 ounce) bottle beer
1/2 cup chopped fresh cilantro

Steps:

In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
If smoth consistency is desired whirl in a blender or food procceser until smooth.
Stir remaining 1/4 cup onoin and cilantro, Serve.

Nutrition Facts : Calories 353.7, Fat 1.2, SaturatedFat 0.3, Sodium 558.3, Carbohydrate 60.5, Fiber 18.3, Sugar 1.2, Protein 19.9

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