Sweet N Spicy Black Bean Salad Food

ROBIN'S SWEET AND SPICY BLACK BEANS

Steps:

• Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

SWEET & SPICY BLACK BEAN SALAD (OR DIP)

Steps:

• In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
• In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
• Pour dressing over bean mixture and toss to coat.
• Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
• To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
• To serve as an appetizer, I like to eat it with tortilla chips.

SWEET AND SOUR BEAN SALAD

Steps:

• Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY BLACK BEAN SALAD

Steps:

• Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

SWEET CORN AND BLACK BEAN SALAD

Steps:

• Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
• In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
• Pour dressing over salsa and mix gently. Add salt and pepper to tas.

SWEET AND SPICY BAKED BEANS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

SPICY CORN, BLACK BEAN & FETA SALAD

Steps:

• Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
• Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

ROASTED SWEET POTATO AND BLACK BEAN SALAD

Steps:

• Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

SWEET & SPICY BEANS

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.