Orange Black Bean Salad Food

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 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.

CITRUS BLACK BEAN AND RICE SALAD

Steps:

• In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

BLACK BEAN AND CUCUMBER SALAD

Steps:

• Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
• Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
• Drizzle the dressing over the cucumber mixture; toss to coat.

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 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 BEAN AND RICE SALAD

Steps:

• Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
• Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and 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.

SOUTHWEST BLACK BEAN SALAD WITH CITRUS DRESSING

Steps:

• Make the dressing: In a small bowl, whisk together all dressing ingredients. Set aside.
• Finely dice bell pepper, red onion, and tomatoes. Roughly chop cilantro, large stems removed. Place in a large bowl.
• Add black beans (rinsed and drained) and sweet corn (thawed if frozen) to bowl.
• Pour dressing over top and toss to combine.
• Best if chilled 1 hour (or longer) before serving.
• Stir well before serving, as some dressing will settle at the bottom. Top with diced avocado right before serving if desired.