Diva Diabetics Black Bean Salad With Chili Lime Dressing Recipes

BLACK BEAN SALAD

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING

Steps:

• In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
• In a medium bowl, mix the beans, corn, red pepper and red onion.
• Pour the dressing over the salad and mix well.
• Chill if desired.
• Just before serving, top with cilantro and green onion.

CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING

Steps:

• In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
• Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
• CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
• Adjust seasoning to personal preference.
• Options:
• Add/or change to red pepper.
• Add/or change to red kidney beans.

DIVA SALAD

Steps:

• In a small bowl, whisk together the mustard and vinegar. Whisk in the olive oil and walnut oil, and season to taste with salt and pepper.
• In a large bowl, toss together the salad greens and sun-dried tomatoes.
• Drizzle with the dressing and toss again.
• Scatter the nuts over the salad, and crumble cheese on top.
• Serve at once.