Incorporating black beans and pepper into a salad is an exciting culinary adventure that unlocks a world of flavor and health benefits. This versatile combination offers a symphony of textures and tastes, making it a delightful addition to your recipe repertoire. Whether you prefer a quick and easy weeknight meal or an impressive dish for a special occasion, exploring the realm of black bean and pepper salad recipes will unveil a treasure trove of culinary possibilities. Get ready to embark on a journey of zesty discoveries, where bold flavors dance on your palate and the nutritional goodness of black beans and pepper takes center stage.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN AND BELL PEPPER SALAD
Steps:
- For Vinaigrette:
- Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
- Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
- For salad:
- Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
BLACK BEAN AND RED PEPPER SALAD
Steps:
- Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.
BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING
This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.
Provided by Kendra
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5
SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL
Provided by Bobby Flay
Time 40m
Number Of Ingredients 19
Steps:
- Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
- Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
- In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
- CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
- Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
- CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
- In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
- ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.
MALANGA, BLACK BEAN AND PEPPER SALAD
Malanga is a tropical root vegetable that is used like a potato and is especially delish in this salad. Unfortunately, it turns a drab shade of brown when boiled. The recipe is from The Purple Kiwi Cookbook by Frieda's (the fruit and vegetable importer). It's a fun, adventurous cookbook.
Provided by fluffernutter
Categories Caribbean
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
- Combne the malanga, black beans and roasted peppers in a large bowl.
- Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.
BLACK BEAN SALAD WITH ARTICHOKES, RED BELL PEPPER AND GOAT CHEESE
Steps:
- Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.
BLACK BEAN AND PEPPER SALAD
Steps:
- Instructions: Put black beans in a colander placed in the sink and rinse with cold water until no more foam appears. Let beans drain, preferably 30 minutes or so, until beans are no longer wet. (If you're rushed for time, you could blot them dry with paper towels.) Mix dressing ingredients. Put beans and dressing into a plastic bowl with a snap-on lid, put lid on, and turn bowl over a few times until the beans are well coated with the dressing. Let the beans marinate in the dressing for an hour or so if you have time, or at least while you chop the other ingredients. Chop peppers and onion into pieces about 1/2 inch square. (I was aiming for the beans, peppers, and onions to be approximately the same size.) Wash cilantro and dry well (I used a salad spinner) then chop coarsely. In large bowl, gently combine beans, peppers, and onion. (If mixture seems dry you can add a tiny bit more olive oil and lime juice at this point.) Season to taste with Vege-sal or salt and fresh ground pepper. Stir in cilantro and serve.
Tips:
- Use fresh, ripe ingredients: Fresh black beans, bell peppers, and cilantro will give your salad the best flavor. If you can, buy organic produce to avoid pesticides and herbicides.
- Cook the black beans properly: If you're using dried black beans, be sure to soak them overnight before cooking. This will help them cook evenly and prevent them from becoming tough. You can also use canned black beans, but be sure to rinse them well before using.
- Don't overcook the vegetables: The bell peppers and onion should be cooked until they are tender-crisp. If you overcook them, they will become mushy and lose their flavor.
- Use a flavorful dressing: The dressing is what really brings the salad together. Be sure to use a dressing that you enjoy and that complements the flavors of the salad. A simple vinaigrette or a creamy dressing are both good options.
- Serve the salad immediately: This salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less crisp.
Conclusion:
Black bean and pepper salad is a delicious, healthy, and easy-to-make salad that is perfect for any occasion. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. This salad is a great way to get your daily dose of fruits and vegetables, and it is also a great way to use up leftover black beans. So next time you're looking for a healthy and delicious salad, give black bean and pepper salad a try.
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