AVOCADO, BLACK BEAN AND PINEAPPLE SALAD
This is absolutely over the top delicious!!!!! It is bright and on the edge of spicey! I found this after planting 2 avocado trees. Need lots of good recipes to use my future crops.
Provided by Ambervim
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Roast onion and garlic at 450 for 25 minutes.
- Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient. Otherwise, just set it to cure first.
- Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so. You will, most likely, have some left over and that is a good thing.
- Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice.
- Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.
- The sauce is just amazing and could be used with other things.
- Go ahead and roast more onion than you need. It is always handy to have in the fridge.
- Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.
BLACK BEAN, AVOCADO & CHICKEN WRAP
Make and share this Black Bean, Avocado & Chicken Wrap recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix salsa with avocado.
- Spread avocado mixture onto center of tortilla from end to end.
- Add beans and chicken on top.
- Tightly roll up tortilla.
BLACK BEAN PINEAPPLE SALAD
"I created this when I had little left in the fridge and needed something healthy and fast. The black beans and pineapple go well together and it's so easy to make!" Julie Muccillo - Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.
Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
MEXICAN CABBAGE,PINEAPPLE,AVOCADO SALAD
A simple salad with tropical flavors,this makes a great garnish or side dish .Try it with fish tacos or grilled pork!
Provided by strangelittlebeast
Categories Pineapple
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Shred the cabbage finely.
- Chop the pineapple and avocado.
- Mix all ingredients,toss gently,and serve.
Nutrition Facts : Calories 83.9, Fat 3.9, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 13.2, Fiber 5.3, Sugar 6.1, Protein 2.2
PINEAPPLE AND BLACK BEAN CHICKEN
Make and share this Pineapple and Black Bean Chicken recipe from Food.com.
Provided by princessloretta
Categories < 60 Mins
Time 1h
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray large skillet with Pam, heat skillet, add olive oil.
- Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
- Add chicken cook till brown, about 5 minutes.
- Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
- Divide rice into 4 bowls, a half cup each.
- Spoon mixture over rice.
- garnish with green onions.
Nutrition Facts : Calories 335.6, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 86.7, Carbohydrate 40.7, Fiber 4.6, Sugar 12.2, Protein 30.4
CHICKEN, AVOCADO AND BLACK BEAN SALAD
A south of the border salad that take very little time to make. This came from my local news paper many years ago.
Provided by Chef jessica
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pit avocados and dice one; then slice the other.
- In a medium sized bowl, combine diced avocado, beans, chicken, celery/jicama, feta, cilantro and 2 tbsp dressing.
- Spoon onto 4 plates lined with lettuce. Top with 1/4 of sliced avocado, then drizzle with remaining dressing.
Nutrition Facts : Calories 392.5, Fat 26.3, SaturatedFat 5.5, Cholesterol 11.1, Sodium 655.9, Carbohydrate 32.9, Fiber 14.4, Sugar 5.3, Protein 11.3
BLACK BEAN AVOCADO SALAD
You probably have this stuff in your pantry and fridge. I really like to use mango salsa, but regular salsa works too. Don't chop up the avocado until you are ready to serve it, so it does not turn brown first.
Provided by Jen in KS
Categories Black Beans
Time 15m
Yield 4-8 snacks, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine.
- Serve with tortilla chips.
Nutrition Facts : Calories 261.8, Fat 11.4, SaturatedFat 1.7, Sodium 56.3, Carbohydrate 32, Fiber 13.3, Sugar 1.8, Protein 10.9
BARLEY, BLACK BEAN & AVOCADO SALAD
Make and share this Barley, Black Bean & Avocado Salad recipe from Food.com.
Provided by mewmew
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.
- Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.
- Meanwhile, whisk lemon juice and oil in a large bowl. Add barley and any liquid remaining in pan. Toss to coat. Add beans, tomatoes and avocado. Toss.
Nutrition Facts : Calories 313.2, Fat 7.4, SaturatedFat 1.1, Sodium 454.6, Carbohydrate 52.2, Fiber 15.2, Sugar 5.3, Protein 13
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