Baja Bean Salad Recipes

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BAJA SALAD



Baja Salad image

Favorite ingredients of mine come together as a kitchen sink-style Mexican salad with a crisp, fresh flavor. Goes great with homemade pizza!

Provided by startrooper3000

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package romaine lettuce leaves
1 large tomato, diced
1 avocado, diced
1 pickling cucumber, diced
¾ cup crumbled feta cheese
¼ cup diced red onion
¼ cup white corn kernels
¼ cup cooked black beans
¼ cup crushed tortilla chips, or to taste
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon ground cumin
1 pinch salt and ground black pepper to taste

Steps:

  • Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
  • Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

Nutrition Facts : Calories 223 calories, Carbohydrate 13.6 g, Cholesterol 28 mg, Fat 16.8 g, Fiber 5.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 405.4 mg, Sugar 4.4 g

BAJA BEAN SALAD



Baja Bean Salad image

My mayo-free Baja Bean Salad uses bright, fresh flavors of lime, jalapeño and cilantro that really bring this colorful bean-medley salad come to life. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 15

1 pound cut fresh green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup julienned peeled jicama
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
2 tablespoons finely chopped seeded jalapeno pepper
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans., In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

Nutrition Facts :

BAJA-CALI BLACK BEAN SALAD



Baja-Cali Black Bean Salad image

So this was my lunch yesterday and today. And I'm thinking about whipping up another bowlful this weekend to serve with some yummy grilled chicken (if it warms back up enough to be pleasant for eating outdoors! Brr!). And whipping up is probably not the best verb here...because there is no whipping involved. Just stirring really. So mabye I'll stir up another bowlful this weekend. ;) This dish is super "clean" and diet friendly recipe. It's almost paleo (I think...I can't keep the "rules" straight on this diet!), gluten free, dairy free, low carb, etc. There is minimal chopping...and just takes a few minutes to prep! Win-win-win...Baja-Cali Black Bean Salad FTW! I'm calling this Baja-Cali because it has all the flavors and colors of Baja...red/green...lime/cilantro...plus an avocado mixed in as well. Hence the Baja-Cali prefix for this black bean salad. Hope y'all enjoy this refreshing black bean salad!

Provided by ElizabethKnicely

Categories     Black Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can corn
1 green pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 small avocado, diced
2 small limes, squeezed
handful cilantro leaf
salt, to taste
pepper, to taste

Steps:

  • Add the diced tomatoes, black beans and corn to a colander in the sink and rinse well. Shake well to "dry".
  • In a mixing bowl, toss together all the ingredients. Add salt and pepper to taste.
  • A NOTE ON THE LIMES: Start with the juice from 1 lime, taste and then add another if you want more lime flavor. Not all limes have the same amount of juice in them, so thought I'd add a note. :).
  • Serve the Baja-Cali Black Bean Salad as lunch or a side dish -- as is, or with tortilla chips. Enjoy!

Nutrition Facts : Calories 320.1, Fat 9.1, SaturatedFat 1.3, Sodium 13.1, Carbohydrate 55.2, Fiber 15.6, Sugar 10.4, Protein 13.1

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