Tropical Black Bean Salad Recipes

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BLACK BEAN SALAD



Black Bean Salad image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Steps:

  • Mix all ingredients in a bowl and refrigerate for 1 hour.

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

BLACK BEAN SALAD



Black Bean Salad image

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

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing
½ teaspoon garlic salt

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

MIDDLE EASTERN STYLE BLACK BEAN SALAD



Middle Eastern Style Black Bean Salad image

Very good for a nice lunch. I like to make the day before and have it the next day, so all the flavors have "melded" together. Cook time includes chill time.

Provided by basia1

Categories     Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 cups cooked drained black beans (approx. 1 cup dried)
1/2 cup finely diced red onion
1 large tomatoes, seeded and diced
1 small green pepper, seeded and diced
1 medium cucumber, seeded and diced
1/2 cup chopped parsley
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup lemon juice
1 teaspoon cumin
1/4 teaspoon salt, to taste
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Mix all salad ingredients together, place to the side while making the dressing.
  • To make dressing, mix lemon juice with cumin, salt and pepper.
  • Beat in olive oil.
  • Fold into reserved salad.
  • Chill several hours to enhance flavor.

CARIBBEAN BLACK BEAN SALAD



Caribbean Black Bean Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 1h15m

Yield Four servings

Number Of Ingredients 13

1/2 pound black beans
2 large ham hocks
1 large bay leaf
1 teaspoon coriander seeds, cracked
1 teaspoon cumin seeds, crushed
1 teaspoon red chili pepper flakes
1/4 teaspoon ground cinnamon
1/4 cup lime juice
1 tablespoon Sherry vinegar
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/2 cup whole coriander leaves, rinsed and dried

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

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

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