Black Beans Salad (Salsa) Recipe
How to make black beans salad at home in easy steps. Black Beans salad salsa Recipe for more details click
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1 Can 15 oz (425 g) Black Beans
1 Can 15 oz (425 g) Kernel Corn
1 Bunch Parsley
1 Bunch Green Onions
1 Red Bell Pepper
1 Ripe Avocado
3 Tbsp Olive Oil
4 Tbsp Red Wine Vinegar
2 Garlic Cloves
1/2 Lemon
Salt, Caraway Seeds, Black Pepper Powder
15 Corn Tortillas
Preparations:
1- Mince the parsley and green onions.
2- Dice the red onion.
3- Dice the avocado.
Directions: visit our website aashpazi.com
Chicken Salad, Red Wine Vinegar Dressing, Dressed Black Beans
3 new recipes from the LiveFit Kitchen - Chicken Salad, Red Wine Vinegar Dressing, Dressed Black Beans
Grilled Chicken Salad With Black Bean Salsa
This is incredibly versatile.With the generous mix of fresh interesting ingredients; lots of greens and flavor-packed philadelphia jalapeno toopping. Change up the chicken to shrimp or scallops or a combination...... This is paradise on a plate....ENJOY!!!!
HOW TO MAKE CHICKEN BURRITO BOWLS: Delicious Recipe Made with Brown Rice, Black Beans & Roasted Corn
I make Chicken Burrito Bowls at home all the time, and yet, I never get tired of eating them because they're so delicious (I think they're better than Chipotle's) and they're pretty high on nutritional value, too. I also love the fact that, once you cook the main ingredients and gather together an assortment of your favorite toppings, everyone can just build their own burrito bowl according to their liking. It doesn't get much easier than that! Read on for a list of ingredients, and how I prepare my Chicken Burrito Bowls at home.
Chicken Burrito Bowls
For Rice:
1 cup brown rice
2 cups chicken broth
1/4 cup chopped white onion
1 tsp. salt
1 tsp. ground cumin
To prepare brown rice, first wash and soak in water 15 - 30 minutes. (This is only recommended with brown rice to improve digestibility & reduce cooking time.) Drain water from rice. Heat skillet over medium high heat, and add approx. 2 Tbsp. olive oil to it. Once heated, add rice, and approx. 1/4 cup finely chopped white onion. Sauté for a few minutes. Season with salt and cumin, and stir until well mixed. Add chicken broth, cover with lid and reduce heat to low. Let rice cook untouched for approx. 40 minutes or until all the water has evaporated. It's important that you do not stir or open the lid while rice is cooking. When rice is fully cooked, remove from burner, let sit for 5 minutes, then fluff rice with fork before serving.
For chicken
1lb. of chicken, (season & cook to your liking)
I like using tenderloins and seasoning with salt and plenty of basil pesto, then frying it in a skillet with olive oil for approx. 4 minutes on each side. If you're using chicken breasts, I recommend splitting them down the middle so they're not too thick. Once cooked, let rest before cutting into bite size pieces to ensure juices are locked in.
For roasted corn
1/2 cup frozen corn kernels
*If you used canned corn, it will take longer to roast because the corn is soaked in water and you need to eliminate any moisture.
Heat non-greased cast iron skillet over medium high heat. Place corn kernels in it and do not stir. Let it roast approximately 5 minutes and then flip over. This should help give it those dark burn spots. Remove from heat when corn is fully roasted.
For black beans
1 15oz.can black beans
Heat in small saucepan over medium high heat. Whenever I use canned beans, I like adding a little chopped onion, a few dashes of garlic salt, and approximately half a tsp. of chile powder for extra flavor.
Additional toppings for Chicken Burrito Bowls:
lettuce
tomato
your choice grated cheese (I like pepper jack)
avocado
salsa
sour cream
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Chicken Fajita Salad
This salad is a meal! And don’t even think about rolling your eyes. My chicken fajita salad hits all the right spots. Fried onions and peppers are paired with marinated chicken breast. Did I mention the homemade dressing that will blow your mind ?????! Forget your dinner plans 'cause fajita salad is now on the menu!
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INGREDIENTS
For the dressing:
- 1/3 cup lime juice
- 1 tbsp Dijon mustard
- 2 1/2 tbsp honey
- 2 cloves garlic
- 1/2 jalapeño, seeds removed
- 2 inches cilantro stems
- 1/2 cup neutral oil
- 1/2 tsp cumin
- 1 tsp salt
For the salad:
- 2 chicken breasts (approx. 16 oz total), butterflied
- 1 small onion, cut in half lengthwise and sliced
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 1/2 tsp salt
- 1 tsp cumin
- 2 cloves garlic, minced
- 1/2 jalapeño, with seeds
- 1 15-oz can black beans, drained and rinsed
- 1 avocado, sliced
- 1 head crisp romaine
INSTRUCTIONS
For the dressing:
In a measuring cup, combine the lime juice, mustard, honey, garlic, jalapeño, cilantro stems, oil, cumin, and salt. Blend with an immersion blender or upright blender until smooth.
With a sharp knife, butterfly the chicken breast to flatten and make it more even. Pour ½ cup of the dressing over the chicken breast as a marinade. Cover and keep refrigerated for 30 minutes or up to 1 hour.
Heat 1 tbsp neutral oil in a skillet over medium heat, 2 minutes. Add the marinated chicken breast, one at a time. Sear until browned and the temperature registers 160°F. Once the chicken has been cooked, add the prepared onion and peppers to the skillet. Sprinkle with salt and cumin. Sauté until the vegetables are just tender, 4-6 minutes. Add the minced jalapeño and garlic. Continue to cook for 1 minute. Add the drained and rinsed beans. Cook until the beans are just warmed through, 1-2 minutes.
Remove the vegetables and beans from the heat. Slice the chicken into strips and squeeze some fresh lime juice over the meat and sliced avocado. Chop the romaine and place it on a large platter. Drizzle with the remaining dressing to taste, as little or as much as desired. Mix with the lettuce. Add the prepared peppers, onion, and beans. Top with chicken, avocado, and cilantro.
#salad #fajita #weeknightmeal
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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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
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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.