Black Bean Fiesta Recipes

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FIESTA BLACK BEAN SALAD



Fiesta Black Bean Salad image

After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions
DRESSING:
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Dash pepper

Steps:

  • In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

FIESTA BEAN SALSA



Fiesta Bean Salsa image

This bean salsa is great for any occasion. It is quick and can be brought to a summer picnic without spoiling!

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 45m

Yield 32

Number Of Ingredients 14

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup corn kernels
3 roma (plum) tomatoes, seeded and chopped
½ green bell pepper, chopped
½ cup salsa
⅓ cup chopped fresh cilantro
¼ cup lime juice
1 jalapeno pepper, seeded and minced
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon onion powder

Steps:

  • Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
  • Cover bowl with plastic wrap and refrigerate for 30 minutes.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 175.5 mg, Sugar 0.5 g

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons GOYA® Extra Virgin Olive Oil, divided
4 (5 ounce) boneless, skinless chicken breast fillets
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped
1 tablespoon GOYA® Lemon Juice
1 tablespoon finely chopped fresh cilantro

Steps:

  • Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • Divide chicken among serving plates; top with black bean mixture. Serve warm.

BLACK BEAN FIESTA SALAD



Black Bean Fiesta Salad image

This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!-Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 14

1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 green pepper, diced
1 sweet red pepper, diced
1 cup diced red onion
2 celery ribs, chopped
3/4 cup cubed Monterey Jack cheese
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 354mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tbsp. GOYA® Extra Virgin Olive Oil, divided
4 thin-sliced boneless, skinless chicken breast fillets (about 11/4 lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1/2 red onion, finely chopped (about 3/4 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
1/2 cup fresh corn kernels
1 avocado, finely chopped (about 1 cup)
1 tbsp. GOYA® Lemon Juice
1 tbsp. finely chopped fresh cilantro

Steps:

  • 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.

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