RED BEAN SALAD WITH CILANTRO RECIPES

MEXICAN BEAN SALAD | ALLRECIPES

Mexican Bean Salad | Allrecipes image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, CarbohydrateContent 41.7 g, FatContent 14.8 g, FiberContent 10.5 g, ProteinContent 11.2 g, SaturatedFatContent 2 g, SodiumContent 1158.8 mg, SugarContent 6.2 g

GEORGIAN BEAN SALAD WITH CILANTRO SAUCE RECIPE - NYT COOKING

Georgian Bean Salad With Cilantro Sauce Recipe - NYT Cooking image

This is one of my favorite versions of a signature dish of the Republic of Georgia.

Provided by Martha Rose Shulman

Total Time 2 hours

Yield Serves six

Number Of Ingredients 8

Ingredients

3/4 pound small red kidney beans(about 1 2/3 cups), rinsed and picked over for stones
1 small red or yellow onion, chopped
4 garlic cloves, green shoots removed, minced
Salt to taste
1/2 cup cilantro sauce
4 scallions, chopped or thinly sliced
Chopped fresh cilantro for garnish
Optional: 1 or 2 chopped fresh ripe tomatoes

Steps:

Soak the beans overnight or for six hours in just enough water to cover the beans. Transfer with the soaking water to a soup pot or Dutch oven. Add enough water to cover by 2 inches, and bring to a simmer. Skim off any foam, then add the onion and two of the garlic cloves. Reduce the heat, cover and simmer one hour or until the beans are just about tender. Add salt to taste (about 1 rounded teaspoon) and the remaining garlic, and simmer another 30 minutes or until the beans are tender but intact. Drain, retaining the liquid.
Toss the beans with the cilantro sauce and the scallions. If you wish, moisten with some of the bean liquid. Transfer to a serving dish, and allow to cool to room temperature. Moisten with more liquid if desired, and adjust seasonings before serving. Add chopped tomatoes if desired. Sprinkle with cilantro and serve.

Nutrition Facts : @context http//schema.org, Calories 144, UnsaturatedFatContent 0 grams, CarbohydrateContent 27 grams, FatContent 0 grams, FiberContent 7 grams, ProteinContent 9 grams, SaturatedFatContent 0 grams, SodiumContent 169 milligrams, SugarContent 2 grams

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