Black Bean Salad With Cumin Vinaigrette Recipes

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QUINOA, PEA AND BLACK BEAN SALAD WITH CUMIN VINAIGRETTE



Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette image

This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

1 cup quinoa
1 1/2 cups water
Salt to taste
1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
1 red bell pepper, diced
1 serrano chili, seeded if desired and finely chopped (optional)
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
1 small garlic clove, puréed
1/2 teaspoon cumin seeds, lightly toasted and ground
3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil
1/4 cup buttermilk

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
  • Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
  • Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 680 milligrams, Sugar 3 grams

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE



Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories     Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

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.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

FRESH BLACK BEAN SALAD



Fresh Black Bean Salad image

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 15

3 cans of black beans (15 ounces each) or 4 1/2 cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you'd like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
1/2 teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

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.

Nutrition Facts : ServingSize 1 cup, Calories 245 calories, Sugar 4.1 g, Sodium 769.2 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 12.8 g, Protein 10.9 g, Cholesterol 0 mg

BLACK BEAN SALAD



Black Bean Salad image

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

Provided by Merle Shinpoch

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing
½ teaspoon garlic salt

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.

Nutrition Facts : Calories 159 calories, Carbohydrate 24.2 g, Fat 6.3 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 561.9 mg, Sugar 5 g

BLACK BEAN SALAD



Black Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 16

1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

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.

BLACK BEAN SALAD WITH CUMIN VINAIGRETTE



Black Bean Salad With Cumin Vinaigrette image

Make and share this Black Bean Salad With Cumin Vinaigrette recipe from Food.com.

Provided by aronsinvest

Categories     Low Cholesterol

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

1 teaspoon cumin seed
2 tablespoons lemon juice
2 tablespoons soy sauce
2 teaspoons Dijon mustard
1 garlic clove
1/2 cup olive oil
45 ounces black beans (drained)
1 red bell pepper, dice
1 yellow pepper, diced
1/2 cup red onion, chopped
2 teaspoons jalapenos, seeded and minced
salt & pepper
cherry tomatoes (to garnish)
fresh cilantro (to garnish)

Steps:

  • Cook cumin seeds in skillet over medium heat until lightly toasted, stirring constantly. about 1 minute.
  • Transfer cumin seeds to work surface and cool.
  • Finely chop cumin.
  • Whisk lemon juice, soy sauce, mustard and garlic in a large bowl.
  • gradually whisk in oil.
  • Add beans, chopped cumin, bell peppers, onion and chilies and toss well.
  • Season with salt & pepper.
  • Cover and refrigerate at least 2 hours for flavors to blend.
  • Taste add more lemon if needed.
  • Garnish with tomatoes and cilantro.

Nutrition Facts : Calories 350.4, Fat 14.6, SaturatedFat 2.1, Sodium 268.8, Carbohydrate 42.1, Fiber 14.7, Sugar 1.3, Protein 15.2

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE



Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette image

I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum

Provided by dr_kaley

Categories     < 60 Mins

Time 40m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans
3 cups quinoa, cooked (about 1 cup uncooked makes 3 cups cooked!)
1 red pepper, chopped
1 red onion, minced
1/4 cup cilantro
3 tablespoons lime juice
2 tablespoons red wine vinegar
1 tablespoon agave nectar (or some other natural sweetner)
1/3 cup olive oil
1 teaspoon cumin
salt & pepper

Steps:

  • Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
  • While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
  • Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
  • Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
  • (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

Nutrition Facts : Calories 504.1, Fat 17.6, SaturatedFat 2.4, Sodium 8, Carbohydrate 70.4, Fiber 11.2, Sugar 1.8, Protein 17.1

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE



Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories     Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

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

3-BEAN SALAD WITH CUMIN VINAIGRETTE



3-BEAN SALAD WITH CUMIN VINAIGRETTE image

Categories     Bean     Vegetarian     Vegan

Yield 6 servings

Number Of Ingredients 18

FOR THE BEANS
¾ cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
¾ cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
2 onions, halved
4 garlic cloves, minced
Salt to taste
¾ cup black-eyed peas, washed and picked over
1 bay leaf
FOR THE DRESSING AND SALAD
¼ cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
½ cup broth from the beans
⅓ cup extra virgin olive oil
1 red bell pepper, diced
½ cup chopped cilantro

Steps:

  • Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth. Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth. In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature. Stir the peppers and cilantro into the beans and serve.

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