Fresh Orange And Black Bean 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 AND MANDARIN ORANGE SALAD

Steps:

• Drain oranges, reserving 1/2 tbsp per serving of the liquid.
• Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl.
• Add oranges, cheese, onions, garlic and beans and toss well.

BLACK BEAN AND MANDARIN ORANGE SALAD

Steps:

• 1. Put all the ingredients in a medium-sized bowl. Toss gently to combine, being careful not to break up the orange segments. Keep in the refrigerator until ready to serve.

FRESH ORANGE AND BLACK BEAN SALAD

Steps:

• In a large glass bowl, combine the orange juice, olive oil and salt, stir well.
• Add the oranges, red bell pepper, celery, green onion and cilantro, stir throughly to coat.
• Chill ingredients in refrigerator while preparing beans Rinse beans and pick over.
• In a medium pot bring 4 cups of water to boil, add beans, reduce heat to simmer, partially cover and simmer 1 1/2 hours or until beans are tender, stirring ocassionally.
• When beans are tender, drain off water, and allow to cool.
• When beans are cool add to chilled mixture, tossing to coat.
• Serve.

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.

AVOCADO ORANGE BLACK BEAN SALAD

Steps:

• Pick through dried beans, discarding any bad ones.
• Rinse beans.
• Place beans in a large pot.
• Add enough water to cover beans by 2 inches.
• Bring to a boil, cook for two minutes, and then turn off the heat.
• Let beans soak in covered pot for one hour.
• Bring to a boil, covered.
• Reduce heat and simmer for 30 minutes.
• (Beans should be firm, not mushy.) Drain beans and rinse with cold water.
• Dry beans on paper towel.
• In large bowl, combine olive oil, lime juice, salt, garlic and cilantro.
• Peel and section oranges.
• Cut orange sections into 1/2 inch pieces.
• Stir pieces into olive oil mixture.
• Add beans and stir gently.
• Mix well.
• Store in refrigerator until ready to serve.
• Just before serving, peel avocados and chop the flesh into 1/2 inch pieces.
• Gently stir into salad.