FRESH BLACK BEAN SALAD
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
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
CITRUS AND BLACK BEAN SALAD
I got this recipe from a neighbor. or My DIL swears that this is better if let sit a while at room temp. Sometimes I add grilled chicken or turkey, serve it on a bed of field greens and call it dinner (lunch).
Provided by Teri8551
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients. Serve.
Nutrition Facts : Calories 207.7, Fat 4.3, SaturatedFat 0.7, Sodium 3.5, Carbohydrate 36.5, Fiber 10.7, Sugar 7.3, Protein 9
CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD
Steps:
- In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
- Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
- Carefully remove the snapper from skillet.
- For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.
CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD
Steps:
- In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
- While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
- Just before serving, add romaine and salt and pepper to taste and toss salad.
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