Black Bean Salad - Healthy Weightloss Salad Recipe by madhurasrecipe
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Ingredient list
For salad
1 cup Black beans
1/2 cup corn
1/2 cup diced and deseeded tomatoes
1/2 cup green pepper
1/2 cup dices Onion
1/2 cup Coriander leaves
For dressing
1 tbsp Olive oil.
1 tbsp Lemon juice
1/4 tsp Red chili powder
1/2 tsp Roasted cumin powder
1/2 tsp Rock or black salt
1/2 tsp Minced garlic
1/2 tsp Finely chopped green chilies. (Optional)
1/4 tsp Black paper
Method
For Salad Dressing
Take olive oil in the bowl.
Add lemon juice, red chili powder, roasted cumin powder, black/rock salt, garlic, black paper and green chilies (optional).
Mix well and the salad dressing is already.
For Salad
Soak the black beans overnight. Cook them in the pressure cooker until 3-4 whistles. Make sure that the beans should be enough soft.
Take fresh corn kernel and roast it slightly over a skillet and remove the corn from kernel. Add this to the black beans.
Add finely chopped tomatoes. green pepper, onion and coriander leaves.Give it a gentle mix.
Pour the dressing over the salad and mix it well.
Refrigerate for an hour and serve chilled (Optional).
Salad is already to serve
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How to Make Black Bean and Couscous Salad | Salad Recipes | Allrecipes.com
Get the top-rated recipe for Black Bean and Couscous Salad at
Watch how to make a simple Southwest-style black bean and couscous salad with a tangy lime and cumin vinaigrette. Black beans, corn, fresh cilantro, and red bell peppers add real Southwest zing. It's great bright-tasting salad for potlucks, buffets, and picnics, and the leftovers taste even better.
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10 MINUTE Cilantro Lime Avocado Black Bean Salad | QUICK AND HEALTHY VEGAN LUNCH RECIPE
This delicious and healthy vegan lunch recipe saves you both time and money. The ingredients are inexpensive and takes you less than 10 minutes to make! Not only that, but you can feel good eating it knowing it's super delicious AND good for you. Double or triple the recipe to meal prep it for the week. If meal prepping, leave out avocado until ready to eat to avoid browning.
***Black beans and corn kernels are meant to be in mL, not ounces! This is a mistake in the amount shown in the video, but I have corrected the recipe below in the description***
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EQUIPMENT USED:
Chef's Knife:
White Porcelain Serving Bowl:
Small Glass Bowls:
Cutting Board:
Large Glass Mixing/Serving Bowl:
**MY FAVOURITE NEW RECIPE** My ONE-POT Creamy Chickpea Curry 20 MINUTE RECIPE:
CILANTRO LIME AVOCADO BLACK BEAN SALAD RECIPE
INGREDIENTS:
1 540 ml can black beans, rinsed
1 341 ml can corn kernels
1 Roma tomato, diced
1/3 cup red onion, diced
1 jalapeño, ribs and seeds removed, finely diced
2 medium avocados, pitted, peeled and diced
1-2 garlic cloves, minced
1/2 cup cilantro, finely chopped
1 lime, juiced
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp chili powder
salt and pepper to taste
METHOD:
1. Place all ingredients except the avocado into a large bowl and mix well.
2. Add your avocado to your bean salad only if you are going to eat right away to avoid it browning in the fridge.
3. Serve right away or store in fridge for up to 5-6 days. This recipe tastes best a day after marinating so consider making the day before.
*RECIPE CURATED BY SPICE & SUGAR*
**ALL CONTENT IS MY OWN**
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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Recipe: Black Bean Lentil Salad with Chili-Lime Vinaigrette
This heart-healthy salad is perfect any time. The black beans and lentils make it high in fibre and protein. The chili-lime vinaigrette adds a punch of flavour that will leave you wanting more!
INGREDIENTS
Salad
1 can (19 oz./540 mL) black beans, rinsed and drained
1 can (19 oz./540 mL) lentils, rinsed and drained
1 avocado, chopped
1 medium-sized tomato, chopped
1 orange or yellow pepper, chopped
½ cup (125 mL) thinly sliced red onion chopped
Chili-lime Vinaigrette
¼ cup (60 mL) canola oil
½ tsp (2 mL) grated lime zest
¼ cup (60 mL) fresh lime juice
1 tbsp (15 mL) honey
1 tbsp (15 mL) chopped fresh cilantro
1 garlic clove, finely chopped
½ tsp (2 mL) crushed red pepper flakes
½ tsp (2 mL) ground cumin
½ tsp (2 mL) coriander
INSTRUCTIONS
1. In a large bowl, combine salad ingredients.
2. In measuring cup or small bowl, whisk together all ingredients.
3. Stir vinaigrette into salad and toss lightly.
NUTRITION
Serving Size ⅔ cup (150 mL)
Servings 12
Calories 220
Total Fat 7 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 10 mg
Carbohydrates 21 g
Fibre 7 g
Sugars 4 g
Protein 7 g
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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