Black Bean Salad
Perfect for the summer, this fresh Black Bean Salad is a healthy and delicious recipe that everyone loves. It’s excellent as a light lunch as well as for summer cookouts, picnics, or potlucks. Full of refreshing flavors, you won’t be able to get enough of this bean salad.
Full Recipe:
I love how easy it is to make this black bean salad. It’s perfect for entertaining as you can make it ahead of time, and it gets even tastier as it sits in the fridge. It’s always a crowd-pleaser and comes together easily in a few quick steps. I love that it’s vegan, vegetarian, and gluten-free, making it perfect for sharing.
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Black Bean and Rice Salad
This festive, colorful salad is packed with protein. In fact, pairing the brown rice with the black beans gives as much protein as a serving of meat.
Rice and black bean jar salad
In this video, learn how to make a tasty rice and black bean jar salad with a chilli and cumin dressing, perfect for lunch on the go.
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Watch how to make a fresh, light, and healthy black bean salad that can be either a side or main course. Simply toss cooked rice and black beans with seasonings. It's a great choice for warm summer evenings.
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Black Bean & Quinoa Salad Recipe: The Perfect Quinoa Salad!
The Best Quinoa Salad Recipe! Be sure to subscribe to my channel for more videos like this.
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This easy, delicious quinoa salad recipe will quickly become a family favorite. Use it as a side dish for just about anything or serve it up as the main course. You'll also learn how to make perfectly cooked, great tasting quinoa every time.
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QUINOA SALAD INGREDIENTS
(use organic ingredients where possible)
2 cups cooked quinoa
1 clove garlic, pressed, grated or finely chopped
1 lime, juiced
1 teaspoon ground cumin
1 teaspoon fine sea salt
1/4 cup extra virgin olive oil
2 15 ounce can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped
6 green onions, root removed, white and part of the greens chopped
1 handful cilantro, rough chopped
1/4 teaspoon cayenne pepper (optional)
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High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.