Tropical 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 SALAD

Steps:

• Mix all ingredients in a bowl and refrigerate for 1 hour.

BLACK BEAN PINEAPPLE SALAD

Steps:

• In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

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.

TROPICAL BLACK BEAN SALAD

Steps:

• In a bowl, add lime juice, orange juice, olive oil, and garlic; stir to combine.
• Add the beans and toss to coat.
• Add the remaining ingredients; stir to combine.
• Set aside for at least 30 minutes at room temperature so that the flavors can blend.
• Can be put in the refrigerator but I prefer this at room temperature.
• I serve it on a bed of salad greens.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

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.

BLACK BEAN CHIMICHURRI SALAD

Steps:

• Whizz all the chimichurri ingredients together in a blender or the small bowl of a food processor, until combined. Season to taste and set aside.
• In a bowl or plastic container toss together all the salad ingredients. Drizzle over the dressing, or keep it separate in a small jar to stir through the salad just before eating.