Healthy Black Bean Salad Recipes

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HEALTHY BLACK BEAN SALAD



Healthy Black Bean Salad image

Make and share this Healthy Black Bean Salad recipe from Food.com.

Provided by bernettavan

Categories     Black Beans

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1 (540 ml) can black beans
1 (398 ml) can niblet corn
1 red pepper
1 yellow pepper
1/4 chopped purple onion
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup chopped fresh cilantro (optional)
1/4 cup cucumber, finely chopped
4 tablespoons balsamic vinegar
2 tablespoons hot red pepper jelly
2 tablespoons Dijon mustard
1/3 cup olive oil

Steps:

  • Drain beans and corn, mix together with peppers, onion, cranberries, sunflower seeds, cilantro and cucumber.
  • Just before serving whisk together vinegar, jelly, mustard and oil and mix into salad. This is delicious the first day and for several days after!
  • If you keep for a day or two it gets a bit watery, just drain it off and re-dress with about a half a recipe of the dressing. Don't use past 4 days.

Nutrition Facts : Calories 237.7, Fat 12.2, SaturatedFat 1.6, Sodium 48.7, Carbohydrate 27.6, Fiber 6.4, Sugar 6.5, Protein 6.9

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.

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