MARINATED BLACK BEANS
This recipe for marinated black beans is courtesy of Frederic Demers from Cafe Martinique and is used to make his delicious Grouper with Black Beans.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 4 cups
Number Of Ingredients 17
Steps:
- Place beans in a large bowl with enough water to cover; let soak overnight. Drain beans and rinse; transfer to a large pot. Add enough water so that the ratio if water to beans is 2 to 1. Add carrot, celery, and onion to pot. Place cinnamon, cloves, and allspice in a piece of cheesecloth and tie with a piece of kitchen twine to enclose; add to pot. Cook beans over medium-high heat until tender, but not mushy.
- Add 1/2 cup salt, thyme, and rosemary to pot and let stand until completely cool; drain. Transfer beans to a large bowl, discarding vegetables and spice packet; set aside.
- Coat the bottom of a medium skillet with grapeseed oil. Heat skillet over medium-high heat. Add ginger and cook until lightly golden. Add chopped carrots, celery, and shallot; season with 2 teaspoons salt. Cook until vegetables are tender. Remove from heat and let cool. Add to beans.
- Heat sake in a small skillet over medium heat until reduce by half; transfer to a medium bowl. Whisk in soy sauce, rice-wine vinegar, and truffle juice; season with salt. Pour over bean mixture; stir to combine.
MARINATED CORN AND BLACK BEAN SALAD
Make and share this Marinated Corn and Black Bean Salad recipe from Food.com.
Provided by Aniap
Categories Black Beans
Time 10m
Yield 1/2 cup servings, 7 serving(s)
Number Of Ingredients 6
Steps:
- Place corn in colander and rinse with cool water to thaw. Drain well and place in large bowl.
- Chop (rinsed) green onions finely; add to corn.
- Stir in remaining ingredients; chill until ready to serve.
Nutrition Facts : Calories 110.2, Fat 0.6, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 22.8, Fiber 5.5, Sugar 2.5, Protein 5.6
MARINATED BEAN SALAD
Make and share this Marinated Bean Salad recipe from Food.com.
Provided by CURLEYBERLEY
Categories Beginner Cook
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl; toss.
- Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
- Cover and chill at least 4 hours. Serve with slotted spoon.
Nutrition Facts : Calories 246.1, Fat 11.4, SaturatedFat 1.5, Sodium 527.7, Carbohydrate 32.2, Fiber 5.2, Sugar 17.1, Protein 5.2
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
BLACK BEAN SALAD
Steps:
- Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
- After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
- When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.
MARINATED BEAN SALAD
Parsley is a pretty accent to a colorful combination of beans, black-eyed peas and onion. the sweet and tangy dressing is unbeatable.-Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.
Nutrition Facts :
MARINATED THREE BEAN SALAD
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.
MARINATED GREEN BEAN SALAD
This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.
Provided by Sue Wilker Rockamann
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g
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