SPICY BLACK BEAN SALAD
Great with tortilla chips. Serve chilled.
Provided by Kelly Michael Hammer
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g
SPICY CORN AND BLACK BEAN SALAD
This delicious salad doubles as a great Southwestern-style side dish or as a salsa with chips. The lime and jalapeno give it the perfect zest and kick. My family loves this. So will yours!
Provided by Kari
Categories Salad Beans Black Bean Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.
- Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 26.9 g, Fat 2.8 g, Fiber 6.4 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 296.9 mg, Sugar 3.7 g
SPICY 3-BEAN CHILI SALAD
This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
- Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
- Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
- Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.
HERBED RICE AND SPICY BLACK BEAN SALAD
Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.
Provided by Kelly Belli
Categories Salad Beans Black Bean Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
- Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
- Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 22.1 g, Fat 8.8 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 476.6 mg, Sugar 0.5 g
SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD
Categories Salad Pasta Vegetable Appetizer Side Green Bean Carrot Summer Chill Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
- Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
- Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
SPICY CORN, BLACK BEAN & FETA SALAD
An exciting main-course salad, packed with interesting flavours and textures and a hit of spice
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
- Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.
Nutrition Facts : Calories 612 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.83 milligram of sodium
BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH
A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.
Provided by Jb Tyler
Categories Vegetable
Time 25m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
- Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
SPICY QUINOA, BEAN, AND PEPPER SALAD
Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold.
Provided by J&J
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
- Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
- Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 57 g, Fat 3.9 g, Fiber 12.8 g, Protein 13.7 g, SaturatedFat 0.5 g, Sodium 587.7 mg, Sugar 6.6 g
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.
SWEET N' SPICY BLACK BEAN SALAD
This black bean salad is fresh, full of different textures and very flavorful. It's sweet and tangy with a slight kick from the jalapeno. Cilantro adds freshness to the salad. Simple to make, this would be a great side dish for a potluck or a summer cookout. Very yummy.
Provided by Theresa Poma
Categories Other Salads
Time 20m
Number Of Ingredients 15
Steps:
- 1. Mix all DRESSING ingredients well.
- 2. In a large bowl, add all SALAD ingredients.
- 3. Pour the dressing over the well combined salad ingredients.
- 4. Mix together to combine and refrigerate for several hours for flavors to blend.
GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD
Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill.
- Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
- Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
- Season with salt and pepper.
- Marinate chicken in refrigerator while grill continues to preheat.
- Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
- Season with salt and pepper to taste.
- Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
- Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
- Serve immediately with black bean and avocado salad.
SPICY GRILLED SQUID AND GREEN BEAN SALAD
Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.
Provided by David Tanis
Categories dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
- Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
- Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
- Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
- Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
- Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams
GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD
Steps:
- Whisk lime juice, cilantro, oil, chiles, marinade, honey, garlic, cumin, 1/2 tsp salt and 1/2 tsp black pepper together in a small bowl. Toss chicken to marinade in 1/4 c of the lime marinade. Marinate for at least 30 minute, for best results, overnight. Toss bean, scallion, red bell pepper, and the avocado with the remaining 1/4 c of lime juice marinade. Season to taste with salt and pepper. Grill chicken and drizzle with remaining juices (about 8-13 minutes) Serve with black bean and avocado salad.
SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 45m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
- Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
- Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
- Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
- Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY GREEN BEAN & CARROT SALAD W/ SESAME NOODLES
A great Thai salad served at room temperature. The dressing is packed with bold flavors -- only a small amount of oil is needed.
Provided by Daily Inspiration S @DailyInspiration
Categories Pasta Salads
Number Of Ingredients 12
Steps:
- Stir first 8 ingredients in a medium bowl and blend well. Season with salt and pepper taste and let stand approx. 30 minutes to allow flavors to meld.
- Cook green beans in salted water (or steam) until crisp-tender. Remove with a slotted spoon (save water) and place in ice water to cool. Drain well and dry thoroughly with paper towels.
- Return water to a boil and add pasta noodles - cook until just tender, but still al dente. Rinse pasta under cool water. Drain well and pat dry with paper towels.
- Combine green beans, pasta, carrots, green onions and dressing in a large bowl. Toss to coat. Season with more salt and pepper, if desired.
SPICY SOUTHWEST BLACK BEAN CORN SALAD
Add a Tex-Mex flavor kick to this smart black bean corn salad with light ranch plus hot pepper sauce. Spicy Southwest Black Bean Corn Salad tastes great with cheddar sprinkled on top.
Provided by My Food and Family
Categories Vegetable Recipes
Time 10m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Mix dressing and hot pepper sauce.
- Toss salad greens with beans and vegetables in large bowl.
- Add dressing mixture; toss to coat. Top with cheese.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 13 g
RED BEAN AND RICE SALAD WITH SPICY VINAIGRETTE
This Red Bean and Rice Salad with Spicy Vinaigrette makes for the perfect meal. Indian basmati and Louisiana popcorn rices are both long-grain varieties of aromatic rice with a subtle, nutty flavor. The beans in this dish are not pre-soaked, so they will better retain their shape.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Pick over beans, and discard any broken ones. Rinse, and place in a large saucepan. Add bay leaf and enough water to cover beans by 2 inches. Bring water to a boil. Turn down heat, and cook at a steady simmer for 1 to 1 1/2 hours. The cooking time will vary according to the age of the beans. Toward the end of the cooking time, add salt to taste. Let beans cool in liquid; drain when cool, and discard bay leaf.
- Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover, and cook for 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork, and transfer to a bowl.
- Cut cucumber and celery into 1/4 inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.
CHICKEN AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING
Make and share this chicken and black-bean salad with spicy ranch dressing recipe from Food.com.
Provided by Chef Christine
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
- divide lettuce evenly among four plates and top with chicken salad.
SPICY BEAN SALAD
A delicious mixture of beans and spices that adds a zing to meals. It takes just minutes to prepare. Great for anything from dinner parties to eating outdoors
Provided by JoyfulCook
Categories Beans
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Drain all the beans well.
- In a bowl place the sesame oil and garlic, mix well. Add the onion, stir.
- Sprinkle in the coriander, chili, cumin, black pepper and salt and stir.
- Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves.
- Serve at room temperature.
Nutrition Facts : Calories 218.6, Fat 4, SaturatedFat 0.6, Sodium 982, Carbohydrate 38, Fiber 9.3, Sugar 2, Protein 10.4
WHITE BEAN SALAD WITH SPICY ROASTED TOMATOES AND BROCCOLI
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
- Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
- Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
- Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.
Nutrition Facts : Calories 253 g, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, Sodium 700 g
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