Caribbeanriceandblackbeansalad Recipes
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
CARIBBEAN RICE AND BLACK BEAN SALAD
If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
- In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
- Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
- Season once again with salt and pepper (or cayenne pepper).
- Can be made hours ahead, cover and chill.
Nutrition Facts : Calories 553.9, Fat 28.8, SaturatedFat 4.1, Sodium 278.8, Carbohydrate 64.3, Fiber 9.7, Sugar 2.9, Protein 12.4
CARIBBEAN BLACK BEANS
Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.
Provided by CheCheCherie
Categories Black Beans
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the onions and garlic in olive oil until barely soft.
- Add the spices and sauté until very soft.
- Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
- Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
- Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!
Nutrition Facts : Calories 286.3, Fat 6.4, SaturatedFat 1, Sodium 4, Carbohydrate 44.6, Fiber 14.2, Sugar 4.6, Protein 14.5
CARIBBEAN BLACK BEANS WITH RICE
Add something citrusy to your family's dinner! Serve black beans cooked with papaya over rice - perfect for Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
- In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.
Nutrition Facts : Calories 450, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 14 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 12 g, TransFat 0 g
CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
Categories Salad Bean Onion Pepper Rice Low/No Sugar Summer Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
- Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.
CARIBBEAN BLACK BEAN SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 1h15m
Yield Four servings
Number Of Ingredients 13
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
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Add the garlic and cook for 1 minute longer. Add the black beans, vinegar, Tabasco, and 1/2 cup of broth or water. Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes. Check and add more water or broth, if necessary to keep the beans moist. Stir in the cooked rice, cumin, and oregano; heat through.
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