5 BEAN SALAD RECIPE RECIPES

Name: Black Bean Salad
Prep time: 10 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 2 cans black beans, drained, about 30 ounces; 1 (15-ounce) can corn, drained; 2 Roma tomatoes, diced; 1/4 cup diced red bell pepper; 1/4 cup diced red onion; 1/4 cup diced green onions; 1/4 cup diced pineapple; 1 tablespoon chopped cilantro leaves; 1 jalapeno, seeded and minced; 4 tablespoons sherry vinegar; Juice of 1/2 lime; 3 tablespoons honey; 1 tablespoons salt; 1 teaspoon black pepper; Pinch ground cumin

BLACK BEAN SALAD RECIPE | GUY FIERI | FOOD NETWORK

Black Bean Salad Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Steps:

Mix all ingredients in a bowl and refrigerate for 1 hour.

FRENCH BEAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

French Bean Salad | Vegetables Recipes | Jamie Oliver Recipes image

Serve this gorgeous green bean salad warm to enjoy all those lovely flavours to the full

Total Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

4 handfuls French beans stalk ends removed
2-3 heaped teaspoons French mustard to taste
2 tablespoons good-quality white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
1 medium shallot peeled and finely chopped
1 tablespoon capers optional
½ clove garlic finely grated
1 small handful fresh chervil optional

Steps:

1. Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients. Meanwhile, put the mustard and vinegar into a jam jar or bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you're using them and the garlic.
2. Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavours will be muted and boring. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.

Nutrition Facts : Calories 148 calories, FatContent 14.4 g fat, SaturatedFatContent 2.0 g saturated fat, ProteinContent 1.4 g protein, CarbohydrateContent 2.1 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 296 calories per serving

1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
2. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes.
3. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies.
4. Pinch and peel away the tomato skins, reserving the flesh (it’s a bit of a faff, but it’s worth it).
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