Banana Black Bean Salad Food

CARIBBEAN BLACK BEAN AND FRUIT SALAD

Steps:

• Combine beans, salsa, cilantro, onion, orange peel, lime juice and cumin in medium bowl. Gently stir in banana and orange. Spoon onto lettuce lined small serving platter.
• Sprinkle cheese on top of salad, if desired. Squeeze additional lime juice over bananas.

BLACK BEAN 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, 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: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

BLACK BEAN SALAD

Steps:

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

BANANA-BLACK BEAN EMPAñADAS

Steps:

• Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
• Preheat oven to 425°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

BANANA BLACK BEAN SALAD

Steps:

• Cook black beans (or just used drained canned beans).
• Mince tomatoes, pepper, onion and cilantro.
• Combine all of the above in a bowl and mix well.
• Chop banana into small but substantial square pieces.
• Fold banana pieces into the mixture gently so as not to bruise the bananas.
• Add salt/pepper to taste and lemon and orange juices folding them gently into the mixture.
• Chill and serve cold.

BLACK BEAN AND MILLET SALAD

Steps:

• Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
• In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
• Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
• Cover and refrigerate until the salad is well chilled.
• Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.

BANANA BLACK BEAN EMPANADAS

Steps:

• Heat oil in heavy medium skillet over high heat. Add banana and saute until golden, about 1.5 minutes. Using a slotted spoon, transfer banana to paper towels to drain. Add onion to skillet, saute for 3 minutes. Add beans, cilantro, cumin and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
• Preheat oven to 425 degrees. Roll out each puff pastry sheet on floured surface to 14" square. Cut each into 9 squares. Place 1 heaping tablespoon of bean filling in center of squares. Sprinkle each mound of filling with cheese, then top with bananas, dividing equally.
• Brush edges of squares with egg glaze. Fold 1 corner over filling to opposite corner, forming a triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet that has been covered with a nonstick cooking spray. Brush tops with remaining egg glaze and bake until golden brown, about 12-15 minutes. Serve hot!

EASY BLACK BEAN SALAD

Steps:

• Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc.
• Once all the veggies are combined, drizzle the dressing over it.
• Cover and refrigerate for one hour.

BLACK BEAN AND GARBANZO SALAD

Steps:

• Mix together drained beans and thawed corn.
• Chop red pepper, onion, celery and carrot and add to bean mixture.
• Add rest of ingredients, stir to mix.
• Chill for two hours or more before serving.
• (Hot pepper sauce and salt can be adjusted to taste.).
• (Cooking time is chilling time.).
• ("Heat" of salsa is up to you.).