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| Sweet Corn and Black Bean Salad Via Inspiring Healthy Living |
Beans can really pack a punch! They are an excellent source of protein. They are also a nutrient dense food that is rich in antioxidants. Bean salads are popular dishes to serve at cookouts and gatherings. We've found some delicious bean salad recipes to try out. Enjoy!
Sweet Corn & Black Bean Salad
Ingredients:
2 cups black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 cup grape tomatoes, roughly chopped
1/2 cup chopped bell peppers
1/4 cup finely chopped red onion
1 large handful fresh cilantro, chopped
1 tbsp olive oil
2-3 tbsp freshly squeezed lime juice (about half a lime)
Pepper, to taste
Simply mix everything together! I had this salad on a warm, whole wheat tortilla with a bit of cheddar cheese sprinkled on top. I threw the salad in a saucepan for a couple of minutes to heat it up and added some cayenne pepper to give it a bit of a kick. Enjoy!
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| Sweet and Tangy Four Bean Salad Via Spicy Southern Kitchen |
Sweet and Tangy Four Bean Salad
Servings: 10
Author: Christin Mahrlig
Ingredients
1/2 cup vegetable oil
1/2 cup apple cider vinegar
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 (14.5-ounce) can green beans, drained
1 (14.5-ounce) can wax beans, drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 celery stalk, finely chopped
1/2 red onion, finely chopped
1 (2-ounce) jar diced pimentos, drained
2 green onions, sliced
Instructions:
In a large bowl, whisk together oil, vinegar, sugar, salt, pepper, Dijon mustard, and Worcestershire sauce.
Add remaining ingredients, except green onions. Stir. Cover and refrigerate for 8 to 48 hours.
Garnish with green onion.
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| Fiesta Bean SaladVia The Garden Grazer |
Fiesta Bean Salad
Ingredients:
15 oz. can garbanzo beans
15 oz. can black beans
3 roma tomatoes
1/2 small red onion (less to taste)
1/3 cup cilantro
1 avocado
Optional: bell pepper, jalapeno, corn, etc.
For the dressing:
1 Tbsp. olive oil
Juice from 1 lime
1-2 cloves garlic, minced
3/4 tsp. cumin
1/4 tsp. salt
Directions:
Make the dressing: in a small bowl, add all ingredients and whisk to combine. Set aside.
Rinse and drain beans. Add to a medium bowl.
Dice tomatoes, roughly chop cilantro, and finely dice red onion. Add to the beans.
Pour dressing over bean mixture and stir.
Peel and dice avocado. Add it to the salad and lightly toss to combine.
Can serve immediately or chill for at least an hour. (If not serving immediately, you can add the avocado right before serving to prevent it from browning if you wish.)
Adapted from Skinnytaste
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