BLACK BEANS IN TOMATO VINAIGRETTE
This is a tasty alternative from the usual green salad and goes together quickly. It's great with fresh garden tomatoes! Originally from the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel tomatoes, if desired, then seed and chop.
- In a bowl, combine all ingredients except lettuce leaves.
- Season to taste with salt and pepper.
- Chill if desired and serve on lettuce leaves, if desired.
Nutrition Facts : Calories 184.4, Fat 7.3, SaturatedFat 1.1, Sodium 6.6, Carbohydrate 22.8, Fiber 8.2, Sugar 1.9, Protein 8.1
BLACK BEAN SALAD
Delicious black bean salad with an addictive vinaigrette.
Provided by BeanRecipes.com
Categories Black Beans
Time 20m
Number Of Ingredients 14
Steps:
- Gather all ingredients, and have a large serving bowl ready.
- Make the vinaigrette: whisk the olive oil, lime juice, Tabasco, Worcestershire sauce, garlic, oregano, salt and pepper in the bottom of the serving bowl.
- Add the beans, scallions, cilantro, jalapeños, tomatoes, and bell pepper on top, and stir to combine.
- Serve plain, with tortilla chips, or scooped over rice.
Nutrition Facts : Calories 384 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 14 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams
BLACK BEANS AND TOMATOES - HOT AND SPICY
Make and share this Black Beans and Tomatoes - Hot and Spicy recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large nonstick skillet with veggie spray.
- add olive oil, and place over medium high heat until hot.
- Add garlic, sauté until tender.
- Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened.
- Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.
- Garnish with fresh cilantro if desired.
CORN, TOMATO, BLACK BEAN AND AVOCADO SALAD WITH LIME VINAIGRETTE
I had several other similar salads, but created this one to fit my taste. It is a great light salad that will accompany a bold main dish.
Provided by Melanie B.
Categories < 15 Mins
Time 10m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix together first four ingredients in a large glass or plastic bowl.
- Whisk together lime juice, mustard, honey, olive oil, cumin, salt, and pepper in another bowl.
- Pour dressing over the salad mixture. Add Cilantro and toss salad.
- Enjoy!
Nutrition Facts : Calories 209.3, Fat 17.6, SaturatedFat 2.5, Sodium 224.8, Carbohydrate 12.5, Fiber 4, Sugar 1.5, Protein 2.9
BLACK BEANS
Black bean stew to serve with rice and your desired meat dish. Makes large servings.
Provided by Ivis
Categories Side Dish Beans and Peas
Time P1DT1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
- When beans are tender, stir in wine, vinegar, and olive oil.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 20.3 g, Fat 5.1 g, Fiber 7 g, Protein 7 g, SaturatedFat 0.7 g, Sodium 783.7 mg, Sugar 0.9 g
EASY BLACK BEANS AND TOMATOES
A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.
Provided by Liz Eck
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 23.6 g, Fat 0.7 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 426.1 mg, Sugar 2.8 g
BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE
Categories Salad Bean Side Vegetarian Family Reunion Chill Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.
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Estimated Reading Time 2 mins
- Purée tomatoes, onion, chiles, cilantro, 1 Tbsp. lime juice, and 1 tsp. salt in a food processor until almost completely smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Reserve solids for another use (like soffritto). Cover pico de gallo broth and chill until ready to use.
- If using fresh beans, bring beans, 3 Tbsp. salt, and 6 cups water to a boil in a medium pot over medium heat. Reduce heat and simmer until beans are tender, 15–45 minutes (fresher beans will cook faster; drier beans will take longer). Taste and season with salt as needed; let beans cool in cooking liquid, about 2 hours.
- Drain beans and place in a large bowl. Add snap beans, oil, chia seeds, if using, pico de gallo broth, and remaining 2 Tbsp. lime juice; toss to combine. Let sit 1 hour to allow flavors to meld (chia seeds will bloom and thicken dressing slightly). Taste and season with salt as needed just before serving.
BIG BEANS AND TOMATO VINAIGRETTE RECIPE | BON APPéTIT
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5/5 (12)Author Kelly MarianiServings 4Estimated Reading Time 5 mins
- Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1½ hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
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