Black Bean Salad Recipes

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.

Steps:

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

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.

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.

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

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.

Steps:

• Drain and rinse beans and place in a medium size bowl. Add scallion, tomato and onion. Using kitchen scissors snip cilantro into bowl. Add jalapeno. Squeeze in juice of lime. Drizzle in olive oil. Toss to coat. Season with salt and pepper.

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!

Steps:

• Whizz all the chimichurri ingredients together in a blender or the small bowl of a food processor, until combined. Season to taste and set aside.
• In a bowl or plastic container toss together all the salad ingredients. Drizzle over the dressing, or keep it separate in a small jar to stir through the salad just before eating.

Steps:

• Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

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.

Steps:

• In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Steps:

• Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
• Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

Steps:

• Mix beans, olives, tomatoes, onions and cilantro in large bowl.
• Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
• Let stand for 1 hour to blend flavors.
• Serve at room temperature as a side dish or on spinach

Steps:

• Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Steps:

• Cook the quinoa in the water. Allow to cool slightly.
• In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.
• Stir in the beans, tomatoes, bell peppers and chilies.
• Add the cooled quinoa.
• Season with salt and pepper to taste.
• Serve cold.