How To make Black Bean Salad with Oranges
3 ea Garlic cloves, minced
1/2 ea Red onion, chopped
1/2 ea Red bell pepper, diced
1/2 ea Yellow bell pepper, diced
1 ts Cumin
2 ts Coriander
Juice of 4 limes 1/2 c Olive oil
1 ea Jalapeno pepper, minced
2 c Cooked black beans
1 tb Cilantro
2 ea Oranges, peeled, sectioned
Combine first nine ingredients in order in large bowl. Toss on beans & oranges. Mix to coat. Season to taste with salt & pepper. "The Hamilton Spectator" August, 1993
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Cucumber, Mango & Black Bean Salad
1 cup chopped seeded cucumber
1/2 cup chopped mango
1/2 cup canned black beans, rinsed and drained
2 tbsp minced seeded jalapeño pepper
1 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 tbsp fresh orange juice
1/2 tsp salt
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Black Bean Salad Recipe
Black bean salad is as festive-looking as it tastes, made with avocado, corn, bell peppers, lime, and juicy tomatoes. It bursts of Mexican flavors packed into one delightful, easy recipe that you can assemble in just ten minutes!
Recipe:
Black Bean And Orange Salad
Black Bean And Orange Salad
This is a light, refreshing, sweet, savoury salad . Tasty and delicious goes well as a side of chicken or fish but protein and fibre packed as a meal on its own.
Ingredients:
1 cup of boiled black beans or a tin
1/2 tsp dry chili flakes
1 tsp salt
1/2 tsp white pepper
Juice of 1 lime
1 tbsp extra virgin olive oil
1/4 cup sliced red onion
1 orange segmented
1 avocado sliced
1 radish thinly sliced
Mixed lettuce leaves
Method:
1. In a bowl add the black beans, chili flakes and salt and pepper.
2. Toss in the the oranges and red onion.
3. Pour in the juice of the lime and olive oil.
4. Let the mixture rest for 5-6 mins so that the juices of the orange infuse the beans.
5. On a plate lay the leaves.
6. Top with orange and black bean mixture.
7. Garnish with radishes and avocado. Enjoy !!!
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Chickpea Quinoa Salad (20 min lunch idea)
Get the Recipe:
⭐️ Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.
This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.
⭐️ Ingredients
For the Quinoa
1 cup uncooked quinoa or about 3 cups cooked quinoa
2 cups water or vegetable broth
⅓ teaspoon salt
For the Salad
1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
1½ cup yellow bell pepper
1½ cup cucumber
1½ cup cherry tomatoes
½ cup olives
¼ red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
4 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Metric:
For the Quinoa
200 grams uncooked quinoa or about 3 cups cooked quinoa
480 grams water or vegetable broth
⅓ teaspoon salt
For the Salad
230 grams chickpeas or 1½ cups cooked chickpeas
200 grams yellow bell pepper
200 grams cucumber
250 grams cherry tomatoes
½ cup olives
40 grams red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
55 grams olive oil extra virgin
30 grams lemon juice or apple cider vinegar
15 grams mustard
15 grams maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️