Spicy Black Bean Potato Salad Recipes

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
• Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

Steps:

• Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
• Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
• In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.

Steps:

• Mix together the beans, corn, red pepper, onion and poblano pepper.
• Sprinkle in cilantro.
• Set aside.
• In small jar mix together the lime juice, olive oil, honey, shallots, cayenne pepper, salt, cumin and shake.
• Pour dressing over bean mixture and refrigerate for at least 2 hours prior to serving.
• Sprinkle pine nuts on top before serving.

Steps:

• Heat oven to 450 degrees.
• Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat.
• Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
• In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.

Steps:

• Mix first 7 ingredients together.
• Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper.
• Mix well.
• Taste to see if you need to add salt and pepper.
• I myself like lots of pepper.
• Top with bacon bits.
• Chill& Serve.

Steps:

• Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
• Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
• When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
• Add salt and pepper to taste.
• Refrigerate for several hours or overnight.
• Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.

Steps:

• In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
• In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
• Pour dressing over bean mixture and toss to coat.
• Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
• To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
• To serve as an appetizer, I like to eat it with tortilla chips.

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.