Caribbean Black Bean Salad Recipes

CARIBBEAN CHICKEN AND BLACK BEAN SALAD

Steps:

• In tightly covered container, shake all dressing ingredients until well blended.
• In large bowl, toss all salad ingredients except lettuce. Pour dressing over salad; toss. Serve on lettuce leaves.

CARIBBEAN BLACK BEAN AND FRUIT SALAD

Steps:

• Combine beans, salsa, cilantro, onion, orange peel, lime juice and cumin in medium bowl. Gently stir in banana and orange. Spoon onto lettuce lined small serving platter.
• Sprinkle cheese on top of salad, if desired. Squeeze additional lime juice over bananas.

CARIBBEAN BLACK BEANS

Steps:

• Sauté the onions and garlic in olive oil until barely soft.
• Add the spices and sauté until very soft.
• Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
• Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
• Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

CARIBBEAN RICE AND BLACK BEAN SALAD

Steps:

• In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
• In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
• Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
• Season once again with salt and pepper (or cayenne pepper).
• Can be made hours ahead, cover and chill.

CARIBBEAN BLACK BEAN SALAD

Steps:

• Place the black beans in a large saucepan. Add the ham hocks, bay leaf, coriander seeds, cumin seeds, chili flakes and cinnamon. Add cold water to cover. Simmer gently over medium heat until the beans are tender, about 45 minutes. Remove the ham hocks. Set aside to cool. Drain the beans and rinse under cold running water until chilled. Set aside.
• Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season with the salt and pepper. Set aside. Pull the ham off the hock, discarding the bone and fat. Mince the meat and add it to the salad bowl. Add the beans and coriander leaves. Toss to combine. Season to taste with additional salt and pepper.

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

Steps:

• Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
• Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.