BLACK BEAN SALAD WITH PEACHES
This is the perfect black bean salad for any casual gathering. Especially good for a picnic or the ideal starter to a full-blown dinner party.
Provided by Ivy Larson
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 29.1 g, Fat 10.2 g, Fiber 12 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 511.6 mg, Sugar 5.1 g
BLACK BEAN AND PEACH SALSA
Steps:
- Combine the beans, peaches, onion, cilantro, jalapeno and garlic in a medium bowl. Season with salt and pepper to taste. Serve with tortilla chips or spooned over grilled chicken or fish.
BLACK BEANS AND PEACHES
Make and share this Black Beans and Peaches recipe from Food.com.
Provided by Tuli5074
Categories Black Beans
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain beans and place in a medium mixing bowl.
- Peel peaches and chop into small chunk and add to beans.
- Chop onion, crush garlic and add to beans.
- Add remaining ingredients and toss gently until well combined. Cover with plastic wrap and refrigerate for 2 hours.
- Serve as a side dish or with tortilla chips.
Nutrition Facts : Calories 147.6, Fat 0.7, SaturatedFat 0.1, Sodium 147.4, Carbohydrate 29.5, Fiber 8.4, Sugar 8.3, Protein 7.9
BLACK FORBIDDEN RICE WITH PEACHES AND SNAP PEAS
Provided by Giada De Laurentiis
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
- For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
- Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.
SOUTHERN GEORGIA PEACHY BAKED BEANS
This is a nice change of pace from usual brown sugar baked beans (not that there's anything wrong with them). Nice for cook outs and summer fun. Can be made ahead and heated through or serve cold. Try peach nectar in place of apple juice. I know, I know...Great Northern beans in a Southern bean recipe? Remember, it's only the name of the beans.
Provided by pamela t.
Categories Beans
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon, drain and crumble.
- Clean and pit peach, dice.
- Dice onion.
- Add all ingredients to saucepan.
- Simmer until thickened.
- Serve.
- Garnish with more crumbled bacon or chopped green onions.
Nutrition Facts : Calories 123.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 3.3, Sodium 42.9, Carbohydrate 18.8, Fiber 5.1, Sugar 3.4, Protein 6.3
BLACK BEAN AND PEACH SALSA
Provided by Mark Bittman
Categories easy, quick, condiments, dips and spreads, side dish
Time 15m
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Combine ingredients. Taste and adjust seasoning if necessary. Let sit 5 minutes or so, and serve with white-fleshed fish or chicken.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 323 milligrams, Sugar 5 grams
BULGUR WHEAT SALAD WITH BLACK BEANS AND PEACHES, LIME VINAIGRETTEAUTO DRAFT
Number Of Ingredients 18
Steps:
- Place bulgar in a medium size bowl and add enough boiling water to cover the surface of the grains by at least 2 inches. (its about a 3 to 1 ratio) Let the bulgar soak for 10 to 15 minutes, just until tender. Drain and spread the grains out on a tea towel to air dry while you prepare the rest of the ingredients.
- Peel and dice the peaches into 1 inch cubes. Heat 1 tablespoon of olive oil in a sauté pan. When hot, add the cubes and sauté until the fruit softens and they loose their raw look, about 1 to 2 minutes, but not more. Season with salt and pepper and set aside.
- For the vinaigrette, combine the lime juice, zest, vinegar, sugar, salt and pepper in a small bowl and whisk until sugar and salt have dissolved. Add the olive oil and whisk to combine, set aside.
- Put the bulgur, chopped herbs, black beans and scallions in a salad bowl. Add the sautéed peaches and 3/4's of the vinaigrette and toss to combine. Taste and add more vinaigrette if necessary. The salad can hold for several hours at this point - the flavours will only improve. Just before serving, toss the spinach leaves into the salad, or dress the leaves separately and use as a garnish.
GRILLED GREEN BEANS AND PEACHES
"Paris chef Alain Passard, who is famous for unusual pairings, inspired this dish." -Chris Morocco, associate food editor
Provided by Alain Passard
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toss 2 peaches (cut into 1/2" wedges) and 1 pound trimmed green beans with 2 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8-10 minutes. Toss with 2 tablespoons toasted slivered almonds and 1 tablespoon Sherry vinegar.
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- In a bowl, gently combine all of the ingredients with a spoon. (If you toss the salsa too rigorously, the peaches will fall apart and the black beans will muddy the color.)
- Enjoy right away with tortilla chips. Or move to a covered container & store in the refrigerator until ready to eat.
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