Best 4 Black Bean And Citrus Salad Recipes

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Embark on a culinary journey to discover the vibrant flavors of "Black Bean and Citrus Salad," a tantalizing dish that blends the earthy richness of black beans with the zesty brightness of citrus fruits. This refreshing and nutritious salad is a symphony of textures and flavors, offering a delightful balance of sweet, sour, and savory notes. Whether you're seeking a vibrant side dish or a satisfying main course, this article will guide you through the best recipes and provide tips for creating a black bean and citrus salad that will tantalize your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

CITRUS BLACK BEAN AND RICE SALAD



Citrus Black Bean and Rice Salad image

I developed this salad from a couple of other recipes that weren't quite tangy enough for my family. The citrus flavor is a nice change of pace from most bean salads.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8-10 servings.

Number Of Ingredients 24

MARINATED BEANS:
1/3 cup olive oil
2 to 3 garlic cloves, minced
2 tablespoons lime juice
2 tablespoons minced fresh parsley or cilantro
4 teaspoons brown mustard
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 can (15 ounces) black beans, rinsed and drained
VEGETABLE COMBO:
2 medium tomatoes, diced
1 small sweet red pepper, julienned
1/2 cup sliced celery
1/2 cup sliced green onions
ORANGE RICE:
1-1/4 cups uncooked converted rice
1 tablespoon olive oil
1 cup chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley or cilantro
1 tablespoon grated orange zest

Steps:

  • In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

Nutrition Facts : Calories 217 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD



Citrus Shrimp, Rice, and Black Bean Salad image

Categories     Salad     Bean     Citrus     Rice     Low Fat     Quick & Easy     Shrimp     Spring     Healthy     Gourmet

Yield Serves 2

Number Of Ingredients 15

1 cup water
1/2 teaspoon salt
a 2- by 1-inch strip orange zest, removed with a vegetable peeler
a 2- by 1/2-inch strip lime zest, removed with a vegetable peeler
3/4 pound large shrimp (about 16), shelled and deveined
1/2 cup long-grain white rice
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
1/2 teaspoon ground cumin
1/8 teaspoon dried hot red pepper flakes
1 cup canned black beans, rinsed and drained
1 red bell pepper, cut into 1/4-inch dice
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 cup shredded romaine

Steps:

  • In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
  • While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
  • Just before serving, add romaine and salt and pepper to taste and toss salad.

GRILLED PORK, TOMATO, FRISéE, AND BLACK BEAN SALAD WITH CHIPOTLE CITRUS DRESSING



Grilled Pork, Tomato, Frisée, and Black Bean Salad with Chipotle Citrus Dressing image

Categories     Bean     Citrus     Pork     Tomato     Summer     Grill/Barbecue     Lettuce     Gourmet

Number Of Ingredients 11

For dressing:
2 canned chipotle chiles in adobo 1/4 cup bottled Major Grey's chutney
1/4 cup bottled Major Grey's chutney
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 ears corn
1 pound vine-ripened tomatoes (about 3 medium)
10 radishes
1 cup drained canned black beans
1 pound pork tenderloin
2 large heads frisée (French curly endive; about 1/2 pound total)

Steps:

  • Prepare grill
  • Make dressing:
  • Mince enough chipotles to measure 2 teaspoons. In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth. Dressing may be made 1 day ahead and chilled, covered.
  • Cut enough corn from cobs to measure 1 cup. In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes. In a colander drain corn and rinse under cold water to stop cooking. Pat corn dry and cut tomatoes and radishes into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
  • Pat pork dry and season with salt and pepper. Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155°F., 15 to 20 minutes. (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let pork stand 5 minutes and thinly slice. Chop frisée and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.
  • Just before serving, toss salad with dressing.

BLACK BEAN AND CITRUS SALAD



BLACK BEAN AND CITRUS SALAD image

Categories     Salad     Citrus     Vegetable     Side     Low Carb     Low Fat     Quick & Easy     Low Cal     High Fiber     Low Sodium     Low/No Sugar     Healthy     Vegan     Raw

Yield 6 servings

Number Of Ingredients 11

1 large onion
1 red bell pepper, seeded and diced
6 oranges, sectioned with membrane and pith removed
2 t. orange zest
1/4 c. fresh oj
3 T. fresh lime juice
1/2 t. cumin
1/4-1/2 t. Tabasco or similar hot sauce
1/2-1 cup chopped cilantro
2 15 oz. can black beans, drained and rinsed
arugula or baby spinach

Steps:

  • 1. stir-fry onion and pepper in a non-stick saucepan over medium heat until just tender. Add oj or water as necessary. Set aside. 2. Place orange sections in a large bowl. 3. Combine orange zest, orange juice, lime juice, cumin, and Tabasco in a bowl. 4. Add onion mixture and toss to combine. Serve over a bed of baby spinach or arugula.

Tips:

  • For the best flavor, use ripe, juicy citrus fruits. Look for oranges and grapefruit that are heavy for their size and have smooth, blemish-free skin.
  • If you don't have any fresh citrus fruits on hand, you can use bottled or canned citrus juice. Just be sure to choose a juice that is 100% pure and has no added sugar.
  • If you're using canned black beans, be sure to rinse and drain them well before adding them to the salad.
  • To make the salad ahead of time, simply combine all of the ingredients except for the avocado and cilantro. Cover and refrigerate for up to 2 days. Just before serving, add the avocado and cilantro.
  • This salad is also a great way to use up leftover chicken or shrimp. Just add it to the salad along with the black beans and citrus fruits.

Conclusion:

Black bean and citrus salad is a refreshing, healthy, and flavorful salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this salad a try.

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