There is so much to a bean salad. Everyone has a different recipe for some kind of Cold Bean Dish. Don't be shy and cough some up. We would all like to compare and share.
3 c Canned black beans; rinsed and drained 2 c Corn kernels 1 tb Fresh garlic; minced 1/2 c Red onion; minced 1 c Red or yellow bell pepper; diced 1/4 c Fresh cilantro; chopped 2 tb Ground cumin 3 Limes; juice of Salt & pepper; to taste In a large mixing bowl, toss all of the ingredients together. Cover and refrigerate the salad up to 24 hours before serving. Serves 6.
16 oz Canned black beans; rinsed and drained 1 c Fresh corn kernels 1 c Fresh corn kernels Or canned and drained or thawed frozen 1/2 c Green onions 1 ts Ground cumin 3 tb Olive oil 2 tb Fresh lime juice 1/2 ts Salt; or to taste Combine beans, corn and green onions in large bowl. Briefly warm ground cumin in small skillet over low heat. Remove from heat. Add olive oil, lime juice and salt and whisk to blend. Pour over bean mixture and stir to combine. Taste and correct seasonings.
10 cn Black beans 10 cn Corn 9 Peppers; ( green or red, green, yellow) Yellow & green squash; (optional) 6 Sweet onions; (vidalia would be nice) Balsamic vinegar Extra virgin olive oil Lemon pepper Garlic powder 2 Or 3 jalapenos; (optional) Fresh ordried cilantro Everything is to taste...so you kinda taste as you go along.
1/3 c Olive or vegetable oil 1 tb Red wine vinegar 1 ts Cider vinegar 1 Clove garlic; minced 1/2 ts Each: ground cumin; dried oregano, Salt 1/4 ts Sugar 1/8 ts Ground red or cayenne pepper 2 15 ounce black beans; rinsed and drained 1 8 ounce who kernel corn; drained 3/4 c Red onion; chopped 1/2 c Sweet red peppers; chopped In a bowl, whisk the first 9 ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.
1 cn (16-oz) drained black beans 1 cn (8-oz) drained corn kernels 1/4 c Vingar 2 tb Oil 1/2 ts EACH salt, suger, black pepper, cumin and chile powder Cilantro In bowl, stir together a 16-ounce of drained black beans and an 8-ounce drained can of corn kernels. Toss with dressing of 1/4 cup vingar, 2 tablespoons oil and 1/2 teaspoon EACH salt, suger, black pepper,cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight.
4 c Canned no-salt-added black beans 1 Clove garlic minced 1 Jalapeno; minced 3 tb Lime juice 1/2 c Finely chopped red onion 3 c Washed; chopped ripe mangoes (about 3 mangoes) 1 c Finely chopped fresh pineapple 1/4 ts Hot red pepper Salt to taste 1/2 c Washed; chopped fresh cilantro Combine all the ingredients and mix well, Refrigerate.
1 c Cooled or canned black beans 2 Ripe papayas; peeled, seeded and diced small 1/2 Red bell pepper; diced small 1/2 Green bell pepper; diced small 1/2 Red onion; diced small 3/4 c Pineapple juice 1/2 c Lime juice (about 4 limes) 1/2 c Chopped cilantro 2 tb Ground cumin 1 tb Minced red or green chile pepper of your choice Salt Fresh cracked black pepper In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups
1 cn (15 oz) black beans; rinsed and drained 1 Mango 1 c Seeded chopped tomato 1/2 c Chopped onion 1/4 c Chopped fresh cilantro 1 Jalapeno pepper; minced 1 Clove garlic; minced 1 Lemon ; juice of 1 tb Balsamic vinegar 1/4 ts Salt 1/8 ts Pepper Chop and mix all ingredients. Chill one hour.
1/2 c Mango; ripe, peeled and cubed 1 c Papaya; peeled and diced 1/2 c Pineapple; cubed 1/2 c Red onion; diced 1/2 c Black beans; canned, rinsed and drained 1 ts Habanero pepper sauce 1 tb Cilantro; fresh, minced 1 tb Lime juice; fresh 1 tb Extra-virgin olive oil 1 ts Cumin; ground 1/2 ts Black pepper; freshly ground 1 Clove garlic; minced Combine all ingredients in a large bowl; toss gently to coat. Yield: 4 cups (serving size: 1 cup salsa).
2 1/2 c Cooked beans - (pinto, kidney, - black, garbonzo) 1/2 c Scallions, thinly sliced 1/2 c Grated carrot 1/2 bn Parsley; chopped Alfalfa sprouts Pita bread or tortillas Dressing: 3 tb Apple cider or rice vinegar 2 tb Eden low sodium tamari 1 ts Prepared mustard 1 tb Sesame tahini 3 tb Water Blend or whisk dressing and add to beans, scallions, carrots, and parsley. Let marinate at least 15 minutes. Slice pita bread in half and stuff with marinated beans. Top with alfalfa sprouts and serve.
15 oz Black beans; canned 1 sm Haas avocado; finely chopped 6 Radish; finely chopped 6 Scallions; finely chopped 1/3 c Fresh lime juice 1/4 c Fresh cilantro; chopped 1/4 c Vegetable oil 2 Serrano peppers; minced 1/2 ts Salt; to taste In a medium bowl, mix all ingredients until combined.
2 tb Black bean sauce 1/2 ts Dry mustard 2 tb Dry sherry 2 tb Soy sauce 1 tb Sesame oil Combine all ingredients in a bowl. Makes about 1/2 cup
1 Quart jar with mesh top 1/2 c Adzuki or pichi bean seeds 1 1/2 c Lukewarm water Place seeds in jar, add 3 times the water as seeds. Soak for 12 hours. Rinse 3 to 4 times daily for 3 to 4 days. Harvest when the sprouts are 1/2 to 1-1/2 inches long. Good in salads or casseroles, or stir fried. Also delicious baked into whole grain breads or muffins. Makes about 2 cups of sprouts.
2 c Green beans; French cut 3 c Black beans; cooked 1 c Garbanzo beans; cooked 1 c Adzuki beans (or red beans); cooked 2 Onions; sliced 2 Green peppers; sliced 2 Stalks celery; sliced 2 Green onions; thin sliced 2 c Oil 1/2 c Honey 2 cl Garlic; pressed 1 Lemon; juiced 1 c White wine 1 ts Oregano 1 tb Parsley Combine all ingredients in large bowl, mixing thoroughly. Chill overnight.
1 can (14.5 ounces) Allens Cut Italian Green Beans, drained 1/2 cup thinly sliced onion 1/4 cup bacon bits 2 tablespoons Italian vinaigrette salad dressing 1 Gala or Braeburn apple, cored and diced, optional
1 clove garlic Salt and pepper to taste 4 tablespoons lemon juice 1 can (28 ounces) Allens Cut Italian Green Beans, drained 1 small onion, finely chopped 2 tablespoons finely chopped fresh parsley 4 tablespoons virgin olive oil 1/2 cup halved cherry tomatoes
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