BLACK BEANS SALAD RECIPES

Name: Cool Beans Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 tablespoon sugar; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/4 teaspoon pepper; 3 cups cooked basmati rice; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1-1/2 cups frozen corn, thawed; 4 green onions, sliced; 1 small sweet red pepper, chopped; 1/4 cup minced fresh cilantro

COOL BEANS SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cool Beans Salad Recipe: How to Make It - Taste of Home image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 659mg sodium, CarbohydrateContent 58g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 12g protein.

BLACK BEANS RECIPE | REE DRUMMOND | FOOD NETWORK

Black Beans Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 11 hours 0 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound dried black beans
4 cups low-sodium chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 1/2 teaspoons chile powder, plus more if needed
1 1/2 teaspoons cumin, plus more if needed
1 teaspoon kosher salt, plus more if needed
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving
Diced bell peppers, for serving

Steps:

For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

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