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
ROASTED BEET & KALE SALAD WITH BALSAMIC DRESSING
Steps:
- Make dressing: Add all dressing ingredients to a small bowl and whisk to combine. Set aside.
- Tear kale into bite sized pieces, large stems removed. Place in a large bowl and gently massage.
- Thinly slice red onion and dice beets. Place in bowl.
- Re-stir dressing and pour over top. (Note: depending on your taste and how big your kale bunch is, you may not need the full amount of dressing. I like mine tangy so start with a smaller amount and go from there if you wish.)
- Toss to thoroughly combine. Sprinkle sunflower seeds over top before serving.
- Best eaten within 1-2 days. (It marinates as it sits, so I love having this in the fridge throughout the day for snacking. It does tend to dull in color due to the balsamic.)
Nutrition Facts : Calories 73 kcal, Carbohydrate 8 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
KALE, AVOCADO, AND BLACK BEAN SALAD
Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.
Provided by KW
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
- Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
- Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
- Distribute salad among serving bowls and top with toasted pecans and cilantro.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 21.8 g, Fiber 8.4 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 751.7 mg, Sugar 4 g
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING
This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option. "The celebration is a very different affair in my house, but delicious, nonetheless," writes food-blogger Allison Day, who submitted this recipe. "Healthy food is a priority in my kitchen, but so is delicious food."
Provided by Tara Parker-Pope
Time 2h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
- In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans.
- In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired.
- This salad will keep in the refrigerator for 3 to 4 days.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 6 grams, TransFat 0 grams
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