Black Bean And Pepper Salad Food

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

BLACK BEAN SALAD WITH BELL PEPPERS

Steps:

• Combine the black beans and the diced peppers, onion, and garlic in a large mixing bowl.
• Stir in the olive oil, lime juice, kosher salt, and fajita seasoning.
• Serve immediately or save in the refrigerator for up to 4 days.

BLACK BEAN SALAD

Steps:

• In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

BLACK BEAN AND BELL PEPPER SALAD

Steps:

• For Vinaigrette:
• Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
• Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
• For salad:
• Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

MALANGA, BLACK BEAN AND PEPPER SALAD

Steps:

• Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
• Combne the malanga, black beans and roasted peppers in a large bowl.
• Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.

PEPPERS WITH BLACK BEANS

Steps:

• Heat a wok over a high heat until hot, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger, and stir fry for 1 minute. Then tip in the peppers and stir fry for 1 minute.
• Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
• Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.

BLACK BEAN, CORN AND PEPPER SALAD

Steps:

• In a large bowl, combine beans, corn, bell pepper, chiles, chopped cilantro, lime juice and oil; mix lightly.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour or up to a day.
• To serve, line a serving bowl with lettuce leaves; spoon in bean mixture.
• Garnish with lime wedges and cilantro sprigs.

BLACK BEAN AND RED PEPPER SALAD

Steps:

• Combine all ingredients in large bowl; toss to blend.
• Season with salt and freshly ground pepper.
• (Can be made 4 hours ahead. Cover; chill.).
• Serve chilled or let stand 30 minutes at room temperature before serving.

BLACK BEAN AND BELL PEPPER SALAD WITH DATE DRESSING

Steps:

• Vinaigrette.
• Boil water and dates in small saucepan 2 minutes.
• Remove from heat.
• Cover and let stand 1 hour to soften.
• Transfer date mixture to blender.
• Add lime juice, oil, oregano, honey, cumin, and coriander and puree.
• Season to taste with salt and pepper.
• (Can be made ahead 1 day. Cover and Refrigerate. Let stand until room temperature to serve).
• Combine black beans, chopped bell peppers, onion, and parsley in large bowl.
• Toss salad with enough vinaigrette to coat.
• (Can be made 6 hours ahead. Let stand until room temperature to serve.).

BEAN AND BELL PEPPER SALAD

Steps:

• Add all the prepared ingredients in a bowl.
• Mix together to combine flavors.
• Cover; and chill throughly.

BLACK BEAN AND PEPPER SALAD

Steps:

• Combine all the ingredients in a medium size bowl and toss very gently.
• Loosely cover the bowl.
• Let the salad rest at room temperature at least 1 hour before serving.

BLACK BEAN AND RED PEPPER SALAD

Steps:

• Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.