How To make Black Bean with Peppers & Cumin Vinaigrette
1 1/4 c Dried black beans, soaked
4 c Water
1 ea Bay leaf
1/2 ts Salt
1 tb Red wine vinegar
1 ea Clove garlic, minced
1/4 ts Cumin
1 ts Hot pepper sauce
1 tb Chopped cilantro
2 tb Olive oil
1/2 ea Red pepper, diced
1/2 ea Yellow pepper, diced
1/2 ea Green pepper, diced
1 ea Red onion, diced
4 ea Scallion, thinly sliced
Drain beans & rinse well. Put in a large pot with the water & bay leaf. Bring to a boil & simmer for 1 to 1 1/2 hours. Drain. Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive oil in a small bowl. Pour over warm beans. Toss well. Add reemaining ingredients. Toss gently, garnish with fresh cilantro & serve at room temperature. Source Unknown
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Bean Salad Recipe with Lemon Vinaigrette/ Tasty & Flavorful!
This bean salad recipe is a treasure! The Vinaigrette complements it perfectly and it is to die for. Make Sure to share with friends and family. They will love you!
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Red Quinoa and Navy Bean Salad with Lime Cumin Vinaigrette
Recipe at:
Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house.
A simple salad, using Red Quinoa, white beans, grilled zucchini, and a lime, cumin, cilantro vinaigrette.
Black Bean Salad with Corn
Do you need a go to Taco Tuesday Side Dish? This dish goes by so many names in my house: Black Bean Salad with Corn, Warm Black Bean Salad... The end result is all the same though! Deliciousness! This salad is full of flavor and does not disappoint. Check out the recipe below.
Recipe:
2 -15.5 oz can of black beans (drained and rinsed)
1/2 cup of small diced red onions
4 cloves of chopped garlic
2 tsp of chili powder
2 tsp smoked paprika
1 tsp cumin
1 tsp coriander
4 tbs olive oil
4 tbs lime juice (roughly 2 limes depending on size)
2 corn on the cob (kernals removed) * can corn is optional, just use one can and drain
8 oz grape tomatoes, halved
1/4 cup of chopped cilantro
1. Saute red onions in 1 tbs of oil (your choice) for 2 minutes on medium heat.
2. Add chopped garlic and cook for 1 minute, until garlic becomes fragrant.
3. Add the fresh corn and cook for 3 to 4 minutes.
4. While the corn is cooking, mix your vinaigrette by adding the oil, lime juice and the dry seasonings (chili powder, smoke paprika, cumin and coriander)
5. Whisk until well combined
6. Add the black beans and cook for 3 minutes.
7. Add the vinaigrette to the black beans mixture. Cook until well coated.
8. Add your tomatoes to the mixture and cook for 1 minute.
9. Transfer to a bowl.
10. Add chopped cilantro and serve!
The next day, my family likes to add this mixture to spring mix and top with rotisserie chicken, shrimp or salmon for a quick and easy lunch option. You can enjoy cold or room temperature on your salad.
Enjoy!
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Natural foods chef and holistic health counselor Andrea Beaman shares a light, refreshing, flavorful and nutritious recipe for a summer black bean and corn salad with a citrus vinaigrette.
Recipe Black Bean and Jicama Salad with Cumin Vinaigrette
Recipe - Black Bean and Jicama Salad with Cumin Vinaigrette
INGREDIENTS:
-3 tablespoons cider vinegar
●2 teaspoons Dijon mustard
●1 teaspoon ground cumin
●3/4 teaspoon salt
●1/4 teaspoon grated lemon peel
●1/8 teaspoon garlic powder
●3 tablespoons extra virgin olive oil
●1 (15-ounce) can black beans, rinsed and drained
●1 cup chopped peeled jícama
●1/4 cup finely chopped red onion
●1/2 cup chopped red bell pepper
●1/2 cup whole-kernel corn
●2 tablespoons finely chopped cilantro
●2 tablespoons diced roasted mild green chiles
Ridiculously Easy Bean Salad - How to Make Bean Salad
This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Easy and delicious! Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
FOR THE SALAD
• 3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 1 medium cucumber, finely chopped (about 2 cups)
• 3 tablespoons drained capers
• 1/2 cup (60 grams) finely chopped fresh parsley, see notes
• 3/4 teaspoon dried oregano, see notes
FOR THE DRESSING
• 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup, optional
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper
✅ FULL RECIPE:
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