SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL
Provided by Bobby Flay
Time 40m
Number Of Ingredients 19
Steps:
- Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
- Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
- In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
- CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
- Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
- CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
- In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
- ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.
PASTA AND BLACK BEAN SALAD WITH ROASTED RED PEPPER DRESSING
Looking for a new twist on pasta salad? Here is an enjoyable one that I received at my bridal shower.
Provided by Starrynews
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing.
- Add salt and pepper to taste.
- Toss sauce with pasta and black beans.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 382.4, Fat 10.3, SaturatedFat 1.5, Sodium 165.1, Carbohydrate 59.5, Fiber 6.7, Sugar 1.8, Protein 12.8
BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING
This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.
Provided by Kendra
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
- In a medium bowl, mix the beans, corn, red pepper and red onion.
- Pour the dressing over the salad and mix well.
- Chill if desired.
- Just before serving, top with cilantro and green onion.
Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5
BLACK BEAN AND RED PEPPER SALAD
Steps:
- Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.
BLACK BEAN SALAD WITH ARTICHOKES, RED BELL PEPPER AND GOAT CHEESE
Steps:
- Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.
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