Avocado And Pinto Bean Salad Food

PINTO BEAN SALSA SALAD

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

AVOCADO AND BLACK BEAN SALAD

Steps:

• Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

PINTO BEAN SALAD

Steps:

• Place beans in large Dutch oven and cover with fresh water.
• Add bay leaf and bring to a boil.
• Cover and simmer for 30 minutes.
• Stir in salt and simmer another 30 minutes, until beans are tender.
• Remove bay leaf and drain beans.
• Allow beans to cool to warm, but no longer hot.
• Combine lemon juice, lime juice and salt.
• Beat in olive oil gradually until mixed well.
• Add garlic and cilantro.
• Check seasonings.
• Pour dressing over warm beans and toss.
• Add chopped tomatoes and onions and toss well.

AVOCADO AND PINTO BEAN SALAD

Steps:

• Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well.
• Just before serving, stir in the diced avacado.

AVOCADO, BLACK BEAN AND PINEAPPLE SALAD

Steps:

• Roast onion and garlic at 450 for 25 minutes.
• Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient. Otherwise, just set it to cure first.
• Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so. You will, most likely, have some left over and that is a good thing.
• Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice.
• Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.
• The sauce is just amazing and could be used with other things.
• Go ahead and roast more onion than you need. It is always handy to have in the fridge.
• Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.

BLACK AND PINTO BEAN SALAD

Steps:

• Combine all ingredients and refrigerate for 1 hour prior to serving.

TACO SALAD WITH PINTO BEANS AND AVOCADO RECIPE - (4.7/5)

Steps:

• 1. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until the onion has softened, 3 to 5 minutes. Add the beans and ¼ cup water and cook, tossing occasionally, until warmed through, 2 to 3 minutes. 2. Top the lettuce with the bean mixture, queso fresco, avocado, salsa, and sour cream. Serve with the tortilla chips.