Black Bean And Pepper Salad Recipes

CORN AND BLACK BEAN SALAD

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.

SPICY QUINOA, BEAN, AND PEPPER SALAD

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
• Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
• Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Steps:

• Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

MALANGA, BLACK BEAN AND PEPPER SALAD

Steps:

• Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
• Combne the malanga, black beans and roasted peppers in a large bowl.
• Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.

MANGO BLACK BEAN SALAD

Steps:

• In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
• Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
• Serve cold with cilantro lime chicken, grilled salmon or add Instant Pot quinoa to make it one complete meal.

BLACK BEAN SALAD

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.

BLACK BEAN AND BELL PEPPER SALAD WITH DATE DRESSING

Steps:

• Vinaigrette.
• Boil water and dates in small saucepan 2 minutes.
• Remove from heat.
• Cover and let stand 1 hour to soften.
• Transfer date mixture to blender.
• Add lime juice, oil, oregano, honey, cumin, and coriander and puree.
• Season to taste with salt and pepper.
• (Can be made ahead 1 day. Cover and Refrigerate. Let stand until room temperature to serve).
• Combine black beans, chopped bell peppers, onion, and parsley in large bowl.
• Toss salad with enough vinaigrette to coat.
• (Can be made 6 hours ahead. Let stand until room temperature to serve.).

BLACK BEAN AND RED PEPPER SALAD

Steps:

• Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.

BLACK BEAN AND BELL PEPPER SALAD

Steps:

• For Vinaigrette:
• Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
• Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
• For salad:
• Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)