Calico Black Bean Salad Recipes

CALICO BLACK BEAN SALAD

Steps:

• In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
• Drizzle over vegetables and toss to coat.
• Cover and refrigerate for at least 1 hour before serving.

FRESH BLACK BEAN SALAD

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.

CALICO BEAN SALAD

Steps:

• Wash and dry peppers and celery ribs.
• Open cans of beans and black-eyed peas; pour into a colander, rinse with cold water and drain completely.
• Finely dice red onion, peppers and celery. Add to a large mixing bowl
• Add rinsed and drained beans and peas to the mixing bowl; toss to combine.
• Place your dressing ingredients in an 8 ounce shaker jar. Shake vigorously to blend. Pour over the salad and toss to coat.
• For No Special Ingredients substitute MCT Oil for either avocado or olive oil.
• If you would like to add some heat to this salad add one or 2 small jalapeno peppers diced very fine.

CALICO BEANS

Steps:

• Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Put the bacon in a large skillet and cook over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the onion and ground beef and cook, breaking up the beef, until the onion is softened and the beef is crumbled and fully cooked, about 5 minutes. If necessary, drain any excess moisture released from the meat. Add the cooked bacon, kidney beans, navy beans, pork and beans, ketchup, brown sugar, dry mustard, vinegar and salt. Stir together and then transfer to a 9-by-13-inch baking dish.
• Bake until bubbling and caramelized on top, 35 to 40 minutes.

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Steps:

• Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

CALICO BEANS

Steps:

• Preheat oven to 350 degrees F (175 C).
• Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
• Cover and bake for 1 hour.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

CALICO BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
• In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste.
• Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes.

CALICO BEAN SALAD

Steps:

• Mix all of the beans and drain.
• mix in the ketchup, sugars, vinegar and mustard.
• brown meat and onion, drain.
• mix this into bean mixture.
• Pour into casserole dish.
• lay bacon on top.
• bake 350* for 45 minutes, covered.

CALICO SALAD

Steps:

• Drain canned vegetables.
• Combine vegetables, peppers and red onion.
• Add sauce and marinate overnight for best taste. Stir often.