Spicy Black Bean Salad Recipe 445 Recipes

SPICY 3-BEAN CHILI SALAD

Steps:

• Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
• Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
• Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
• Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.

SWEET N' SPICY BLACK BEAN SALAD

Steps:

• 1. Mix all DRESSING ingredients well.
• 2. In a large bowl, add all SALAD ingredients.
• 3. Pour the dressing over the well combined salad ingredients.
• 4. Mix together to combine and refrigerate for several hours for flavors to blend.

BLACK BEAN SALAD

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.

SPICY BLACK BEAN SALAD

Steps:

• Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

SPICY BLACK BEAN SPINACH SALAD

Steps:

• Heat in a large skillet, 2 tbls olive oil.
• Add shallots and cook until translucent.
• Add spinach (2 cups at a time) until just wilted.
• Once spinach is wilted add tomatoes, salt, cayenne pepper and black beans.
• Remove from heat and place in serving bowl.
• Mix 4 tbs olive oil and 3 tbls of lime juice and zest in a small mixing bowl.
• Pour on spinach mixture and toss.
• Sprinkle with pine nuts.
• Serve at room temperature.

SPICY BEAN SALAD

Steps:

• Drain all the beans well.
• In a bowl place the sesame oil and garlic, mix well. Add the onion, stir.
• Sprinkle in the coriander, chili, cumin, black pepper and salt and stir.
• Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves.
• Serve at room temperature.