Thai Style Black Bean Salad Food

THAI-STYLE BLACK BEAN SALAD RECIPE RECIPE - (4.2/5)

Steps:

• Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeño. In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.

THAI-STYLE BLACK BEAN SALAD

Steps:

• Cook corn according to package directions. Transfer to a small bowl add all ingredients and stir to coat everything.
• Cover and refrigerate at least 1 hour.

THAI BLACK BEAN & CORN SALAD

Steps:

• In a medium serving bowl, whisk the broth, curry paste, lime zest, lime juice, scallions, cilantro, and sesame oil until well combined and smooth.
• Add black beans, corn, diced onions, and diced red pepper and toss to coat and distribute evenly.
• Refrigerate at least an hour, or overnight to allow flavors to develop.
• The curry paste is hot stuff, use more or less to taste.

THAI GREEN BEAN SALAD

Steps:

• For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
• Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
• Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
• Before serving, toss in peanuts, and garnish with green onion.

DELICIOUS BLACK BEAN SALAD

Steps:

• Rinse the Goya canned black beans well then boil in water for 30 minutes, strain the water off.
• Rinse the canned corn, then boil in water for 10 minutes then strain and set aside to cool.
• Mix all ingredients in large bowl.
• Let rest for 2 hours under refrigeration before serving.
• Eat within 2 days or so due to all the liquid and the avocados.