Black Bean and Pepper Salad Recipe with Cilantro and Lime. (Updated and added to Recipe Favorites, April 2010.)
Black beans are such a great pantry ingredient, and this simple salad with black beans, red and yellow bell pepper, red onion, lime, and cilantro has all the flavors that make me happy. I love the colors in this salad too, so when I made it recently to take to my dad for lunch I decided it was time to take new photos and update the recipe. For best flavor, mix the dressing and let the beans marinate for a while (or at least while you chop the other ingredients) but even if you're in a rush like I was and forget to marinate the beans, it will still taste pretty great! Drain the black beans into a colander placed in the sink, then rinse with cold water until no more foam appears and let beans drain. If you have a fresh lime, some lime zest added to the dressing really brightens the flavor. After you mix all the dressing ingredients, marinate the drained beans in part of the dressing mixture if you have time.
Instructions: So, So Sad and Chickpea Veggie Quinoa Salad. I think it’s time I shared something with you all… I’ve been trying to put it aside for a while and act as if it was business as usual for me, but you see, nothing could be further from the truth.
My dad, who some of you know has been diagnosed with a nasty cancer at the beginning of this year, hasn’t been doing well at all lately. In fact, he’s not going to be around much longer… a couple of days, at most, according to his nurse. I don’t think I need to tell you that my heart is sad, sad, and even sadder still. I find it hard sometimes, under the circumstances, to even want to feed my body… I find it hard to talk, I find it hard to think.
So you might find that I am not quite as passionate about what I eat and the way I describe it for the next couple of weeks. Southwestern Black Bean Salad. I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips.
It's also great as a topping for taco salads or served with grilled meat and fresh tortillas. And BONUS, this salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken. It's best when you use sweet fresh roasted corn, but if corn is not in season, frozen, thawed corn will work just fine in it's place. Makes about 6 1/2 cups. Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette. Vegan Gluten-Free Bliss If you're looking for a fresh idea to liven up your ho-hum salad plate, Babycakes, have I got a recipe for you. Black Bean, Avocado, Cucumber and Tomato Salad. A touch of lime and a little cilantro makes this a perfect companion for grilled chicken or steak.
Serve this as a side dish or also delicious served as a dip with nachos. My girlfriend made this recently at a party and I couldn't stop eating it. I knew I had to make it here. The cucumbers give this a wonderful fresh summer flavor. If you like this, you may also like my Southwestern Salad made with corn. Black Bean, Avocado, Cucumber and Tomato SaladGina's Weight Watcher Recipes Servings: 10 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 ptsCalories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g Ingredients: 1 seedless cucumber, peeled and diced2 medium ripe tomatoes, diced2 hass avocados, diced 15.5 oz can black beans, rinsed and drained2 tbsp red onion, minced 2 tbsp cilantro, minced 2 limes, juice ofsalt and fresh pepper Directions: Combine all the ingredients and season with salt and pepper to taste. Spicy Black-Bean Salad. Shaved Brussels Sprout Salad with Pineapple Poppy Seed Vinaigrette.
I left my house.
Small miracle. I wore a cute dress. Purely accidental. I left my house with salad in my car to have dinner with food blog friends. There was gin.