BLACK BEAN SALAD WITH CUMIN-LIME DRESSING
Black beans, lime and cumin make this dish a great summer lunch or meatless main meal.
Provided by Lucy Brewer
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Whisk cumin and lime juice in a large bowl.
- Add beans, scallions and red peppers and mix gently.
- Stir in olive oil, salt and pepper.
Nutrition Facts : ServingSize 4 servings, Calories 213 kcal, Carbohydrate 34 g, Protein 11 g, Sodium 365 mg, Fiber 11 g
BLACK BEAN SALAD WITH LIME CUMIN DRESSING
Make and share this Black Bean Salad With Lime Cumin Dressing recipe from Food.com.
Provided by dicentra
Categories Black Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To prepare salad, combine celery, onion, and black beans in a large bowl; toss well.
- To prepare the dressing, combine the lime juice, sugar, oil, and cumin in a small bowl; stir mixture with a whisk until blended. Pour over bean mixture, tossing to coat.
Nutrition Facts : Calories 265.1, Fat 4.3, SaturatedFat 0.7, Sodium 23.6, Carbohydrate 44.4, Fiber 14.3, Sugar 5.1, Protein 14.2
BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME
Provided by Kelsey Nixon
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
- Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.
BLACK BEAN LENTIL SALAD WITH CUMIN-LIME DRESSING
Steps:
- Cook lentils: In a medium saucepan over high heat, boil 4 cups water. Rinse lentils and add to boiling water. Reduce heat, cover, and simmer for 20-25 minutes or until tender (not mushy). Drain when finished.
- Meanwhile, make the dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
- Finely dice the bell pepper, red onion (or green onions), and tomatoes. Roughly chop the cilantro, large stems removed.
- In a large bowl place black beans (rinsed and drained), bell pepper, onion, tomatoes, cilantro, and cooked lentils. Re-stir dressing, then pour over top and toss to combine. Salt to taste or add more lime juice if desired.
- Serve immediately or let it chill covered in the fridge for at least an hour to let the flavors combine further. Add diced avocado right before serving if desired.
Nutrition Facts : Calories 197 kcal, Carbohydrate 35 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Fiber 16 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
BLACK BEAN AND MANGO RICE SALAD
Season this Black Bean and Mango Rice Salad with lime juice, cumin and cilantro. This Caribbean-inspired mango rice salad offers a taste of the tropics.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 8 servings, 2/3 cup each.
Number Of Ingredients 10
Steps:
- Combine all ingredients; cover.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE
A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.
Provided by accidental glutton
Categories Black Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
- Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
- Serve at room temperature.
BLACK BEAN AND COUSCOUS SALAD
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
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