Black Bean Luau Salad Recipes

BLACK BEAN SALAD

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

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 SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

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 COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

BLACK BEAN CHICKEN SALAD

Steps:

• In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

EASY BLACK BEAN SALAD

Steps:

• Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc.
• Once all the veggies are combined, drizzle the dressing over it.
• Cover and refrigerate for one hour.

CHEESECAKE FACTORY LUAU SALAD

Steps:

• Toss the chicken with the five spice powder.
• Place the mixed greens, cucumber slices, chicken, bell peppers, green beans, red onion, and mango, into a large mixing bowl. Season the greens with salt and pepper.
• In a separate bowl, whisk together the seasoned rice vinegar, your choice of balsamic vinaigrette, seasoned rice vinegar, sesame oil and granulated sugar.
• Drizzle the dressing over bowl with the salad ingredients, and toss together gently.
• Brush a small amount of sweet and sour sauce onto each crispy egg roll wrapper.
• In individual serving bowls, place a layer of dressed salad, top with an egg roll wrapper, and alternate finishing with a layer of salad. Then, top with the remaining garnishes.

BLACK BEAN LUAU SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Rinse rice with cold water to avoid "gloppy" leftovers.
• Pour dressing over salad.
• Toss to coat.