Tropical Black Bean Salad Recipes

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TROPICAL BLACK BEANS AND RICE



Tropical Black Beans and Rice image

These beans and rice are a flavourful, refreshing way to go vegetarian. If you're not a mango lover, substitute papaya in its place.

Categories     Dinner

Time 37m

Yield 4 servings

Number Of Ingredients 12

2 tsp(s) Olive oil
0.5 cup(s), sliced Uncooked red onion(s) chopped
0.5 cup(s) Unsweetened orange juice
0.333 tbsp(s) Fresh lime juice
2 tbsp(s) Cilantro fresh, chopped
0.5 tsp(s) Cayenne pepper
0.5 medium Sweet red pepper(s) chopped (about 1/2 cup)
0.5 medium Green pepper(s) chopped (about 1/2 cup)
1 small Mango(es) diced
15 oz Canned black beans rinsed and drained
2 clove(s), large Garlic clove(s) minced
3 cup(s) Cooked long grain brown rice kept hot

Steps:

  • Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling.
  • Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
  • Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.

Nutrition Facts : Calories 149 kcal

QUINOA AND BLACK BEAN SALAD



Quinoa and Black Bean Salad image

This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. -Yvonne Compton, Elkton, Oregon

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 17

1 cup vegetable broth
1 cup water
1 cup quinoa, rinsed
1 medium sweet orange pepper, chopped
1 small red onion, chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups cherry tomatoes, halved
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 medium ripe avocado, peeled and cubed
2 tablespoons minced fresh cilantro

Steps:

  • In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

Nutrition Facts :

BLACK BEAN LENTIL SALAD WITH CUMIN-LIME DRESSING



Black Bean Lentil Salad with Cumin-Lime Dressing image

This protein-packed bean & lentil salad is perfect for make-ahead lunches, snacks, potlucks, picnics, etc.

Provided by Kaitlin - The Garden Grazer

Categories     Main Dish     Salad     Side Dish

Time 30m

Number Of Ingredients 13

1 cup green/brown lentils* (uncooked)
15 oz. can black beans
1 red bell pepper
1/3 cup red onion, finely diced (or 2-3 green onions for milder flavor)
6 oz. grape/cherry tomatoes (or 2 roma tomatoes)
2/3 cup fresh cilantro (large stems removed)
Avocado for serving (optional)
2 Tbsp. lime juice (about 1 lime)
1 tsp. Dijon mustard
1-2 cloves garlic, minced
1 tsp. ground cumin (or less)
1/2 tsp. dried oregano
1/4 tsp. salt (more/less to taste)

Steps:

  • Cook lentils: In a medium saucepan over high heat, boil 4 cups water. Rinse lentils and add to boiling water. Reduce heat, cover, and simmer for 20-25 minutes or until tender (not mushy). Drain when finished.
  • Meanwhile, make the dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
  • Finely dice the bell pepper, red onion (or green onions), and tomatoes. Roughly chop the cilantro, large stems removed.
  • In a large bowl place black beans (rinsed and drained), bell pepper, onion, tomatoes, cilantro, and cooked lentils. Re-stir dressing, then pour over top and toss to combine. Salt to taste or add more lime juice if desired.
  • Serve immediately or let it chill covered in the fridge for at least an hour to let the flavors combine further. Add diced avocado right before serving if desired.

Nutrition Facts : Calories 197 kcal, Carbohydrate 35 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Fiber 16 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

BLACK BEAN PINEAPPLE SALAD



Black Bean Pineapple Salad image

"I created this when I had little left in the fridge and needed something healthy and fast. The black beans and pineapple go well together and it's so easy to make!" Julie Muccillo - Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 6

6 cups fresh baby spinach
1 can (15-1/2 ounces) unsweetened pineapple chunks, drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup each chopped sweet red and orange peppers
1/2 cup crumbled feta cheese
1/4 cup prepared balsamic vinaigrette

Steps:

  • In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

TROPICAL BLACK BEAN SALAD



Tropical Black Bean Salad image

A favorite lunch salad of mine. The recipe was given to me by my best friend. Original source unknown.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh squeezed lime juice
2 tablespoons fresh squeezed orange juice
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
3 cups cooked black beans
1 red bell pepper, diced
1 cup crushed pineapple, drained
1 small green chili pepper, diced
2 green onions, thinly sliced
1/2 teaspoon ground allspice
1 tablespoon chopped of fresh mint
salt & freshly ground black pepper

Steps:

  • In a bowl, add lime juice, orange juice, olive oil, and garlic; stir to combine.
  • Add the beans and toss to coat.
  • Add the remaining ingredients; stir to combine.
  • Set aside for at least 30 minutes at room temperature so that the flavors can blend.
  • Can be put in the refrigerator but I prefer this at room temperature.
  • I serve it on a bed of salad greens.

Nutrition Facts : Calories 292.6, Fat 7.7, SaturatedFat 1.1, Sodium 5.9, Carbohydrate 46.6, Fiber 12.9, Sugar 11.9, Protein 12.6

MANGO BLACK BEAN QUINOA SALAD



Mango Black Bean Quinoa Salad image

Mango Black Bean Quinoa Salad is a light & healthy salad. Protein packed quinoa, black beans, sweet mango, crisp red peppers, green onions, and cilantro covered in an easy olive oil vinaigrette dressing. It's also great for lunch prep!

Provided by Jessica

Categories     Salad

Number Of Ingredients 11

2 cups cooked quinoa ((at room temperature or chilled))
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, chopped small
1 cup chopped mango
1/2 cup chopped cilantro
1/4 cup thinly sliced green onions
4 tablespoons olive oil
3 tablespoons red wine OR white wine vinegar ((can also use rice wine vinegar))
2 tablespoons fresh lime juice ((1 large lime))
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large bowl, add the cooked quinoa, black beans, red pepper, mango, cilantro, and green onions. Stir together.
  • In smaller bowl, whisk together all the vinaigrette ingredients. Pour over the salad and mix well.
  • For best taste, let refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 179 kcal, Carbohydrate 22 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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