How To make Layered Black Bean Salad
BEAN MIXTURE 1 cup dried black beans
4 cups water
1/2 cup green bell pepper
chopped
1/2 cup red bell pepper :
chopped
1/2 cup yellow bell pepper chopped
1/2 cup onion :
chopped
1 dash red pepper flakes
DRESSING 1 cup balsamic red wine vinegar
3/4 cup olive oil
3 cloves garlic peeled
1 tablespoon sugar
salt and pepper :
to taste SALAD INGREDIENTS Sour cream, low fat if available bottled salsa chopped lettuce chopped green onions chopped parsley for garnish
BEAN MIXTURE
Rinse dried beans and place in the slow cooker. Cover with water; set cooker on low and cook for 8 to 9 hours. Remove beans from cooker; discard water and rinse beans. Allow to cool. Mix beans with peppers, onions and pepper flakes; set aside.
DRESSING
Mix vinegar, olive oil, whole garlic cloves, sugar and salt in a saucepan. Simmer for 10 minutes. Cool and strain. Pour cooled dressing over bean mixture and allow flavors to blend for at least 2 hours or overnight, if time permits.
SALAD INGREDIENTS
Because size of the bowl determins quantity of salad ingredients, exact measurements cannot be determined. Place half of bean mixture in bottom of bowl. Spread a thin layer of sour cream over beans and then a thin layer of salsa. Follow with a 1 inch t
How To make Layered Black Bean Salad's Videos
How to make a 7 layer bean dip
Learn how to make a 7 layer bean dip -
7-Layer Bean Dip
1 can Refried Beans
1 can Bean Dip
2 Avocados (guacamole) -
1 cup Sour Cream
½ cup Mayo
½ pkg. Taco Seasoning Mix
1 cup Grated Cheddar Cheese
Sliced Olives
Small Diced Tomatoes
Sliced Green Onions
Chips for dipping
1-Make sure you have all the ingredients and clean your work area.
2-Get a 9x13 Pyrex Pan.
3-Layer 1: In a medium size bowl, mix 1 can refried beans with 1 can bean dip. Spread it evenly on the bottom of the pyrex pan.
4-Layer 2: Make a recipe Guacamole You’ll want about 1+ cups of guacamole and spread that evenly and carefully over the bean layer.
5-Layer 3: In a medium size bowl, mix the sour cream, mayonnaise, and taco seasoning. Spread it evenly and carefully over the guacamole layer.
6-Layer 4: Spread about 1 cup grated cheddar cheese over the guacamole.
7-Layer 5: Slice some olives and sprinkle them over the cheese. Use as many or as few as you would like. I usually use about ½ can.
8-Layer 6-Carefully dice tomatoes, removing the seeds and sprinkle over the olives.
9-Layer 7-Carefully slice the green part of the green onion and sprinkle on top.
10-Clean up mess.
11-Eat, Share, Enjoy!!!
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Black Bean Layered Dip Recipe : Bean Dips
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Black bean layered dip is a really delicious treat that you can make right at home anytime you'd like. Make black bean layered dip with help from a food host and private chef in Los Angeles in this free video clip.
Expert: Mariko Amekodommo
Filmmaker: Elise Holowicki
Series Description: You don't have to go out to a fancy restaurant every time you want to enjoy some delicious bean dips. Get tips on making bean dips at home with help from a food host and private chef in Los Angeles in this free video series.
Layered Salad | Overnight Layered Salad (7 Layer 24 Hour Salad)
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???? This layered overnight salad is 7-layers of delicious! An easy make-ahead 24 hour salad recipe serves a crowd so it's the perfect side dish for your next get-together, holiday, backyard bbq, or party. 7-layer salad keeps for days so you can make it for a weeknight dinner and take leftovers for lunch. Make it low carb and keto-friendly by substituting your favorite vegetables. Everyone loves this healthy side salad!
#layeredsalad #7layersalad #24hoursalad #layeredovernightsalad #lowcarb #keto #seekinggoodeats #overnightlayeredsalad #healthysalad #saladrecipe #easysalad #layeredsaladwithpeas #grandmas7layersalad #peasaladwithlettuce #layeredlettucesalad
Mexican Layer Salad
THIS CHOPPED MEXICAN SALAD RECIPE IS LAYERED WITH FLAVOR AND COLOR!
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Grab the full, printable recipe on my blog:
INGREDIENTS
SALAD
2 heads of romaine lettuce
2 cans of black beans drained and rinsed
2 cans of corn drained and rinsed
2 cups shredded cheddar cheese
10 ounces cherry or grape tomatoes diced in half
1.5 pounds chicken breast
2 tablespoons taco seasoning
DRESSING
1 medium sized tomatillo
½ jalapeno
handful of cilantro
1 package powdered ranch mix
1 cup of milk
1 cup of sour cream
INSTRUCTIONS
Prep: Chop the romaine into small, bite-sized pieces and place in a colander or salad spinner to rise. Make sure leaves are dry before assembling salad. Rinse and drain corn and beans. Rinse and slice tomatoes in half or quarters.
Layer salad: romaine, black beans, corn, tomatoes, cheese, chicken then repeat with a second layer of each ending with a layer of chicken.
Dressing: Peel and rinse tomatillo. Roughly chop it and add to a blender with jalapeno, cilantro, ranch mix, milk and sour cream. Blend on medium-high until smooth. Refrigerate for 30 minutes before serving.
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The salad I make for everyone who comes over | FeelGoodFoodie
HEALTHY RED BEANS SALAD | DELICIOUS RAJMA SALAD
Healthy Red Beans Salad - Quick Red Kidney Beans Salad - Delicious Rajma Salad
Make this quick and easy salad using canned red kidney beans or any beans of your choice. I sometimes mix and match different type of beans and make this. This salad recipe is healthy, nutritious and can be served as a side for any meal or you can have this red bean salad by itself.
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Ingredients required for making red kidney bean salad - serves 6
* one 16 oz can of red kidney beans / 1 & 1/2 cups of cooked rajma. Keep aside some rajma whenever you pressure cook it. You can freeze it in a container and use it for making salad whenever you feel like.
If using canned beans, please discard all the water and rinse the beans thoroughly under cold tap water
* 1/2 cup of frozen mixed vegetables. I boiled them till just tender and immediately transferred them to a bowl of ice cold water to retain their color and prevent them from getting mushy.
* 2 small cucumbers or 1 cup chopped
* 2 medium sized ripe tomatoes.
* 1/2 of a medium green capsicum (bell pepper). Can use red, orange or yellow bell pepper.
* 1/2 of a medium onion
* 1 green chilli (optional)
* 1 clove of garlic
* 1 tablespoon raisins (optional)
* 1/2 a cup of chopped cilantro (dhaniapatta) and 8 to 10 mint leaves (pudina)
* 1 teaspoon heaped chaat masala
* 1/2 teaspoon roasted cumin seeds. Take about a teaspoon in a skillet and continuously move them around with a spoon on low heat till they are fragrant. Please do not do this on high heat as the seeds will burn and become bitter. Grind them in a mortar or pestle.
* 1 teaspoon salt or as per taste
* 1/2 teaspoon coarsely crushed black pepper
* 3 tablespoons extra virgin olive oil
* 1 tablespoons fresh lemon/lime juice or any vinegar of your choice
* 1/2 a tablespoon of maple syrup/honey (optional)
Tips -
* Include and exclude any vegetables according to your choice and preference.
* Make the vinaigrette in a bottle so that you can shake very well to attain a creamy consistency.
* If you plan to serve the salad later then chop everything and keep them ready in a bowl. Just before serving add the salt and the vinaigrette. I sometimes add just 1/2 of the vinaigrette to prevent the veggies from getting soggy. Keep the extra 1/2 in a small bowl beside the salad so that people can add more if they choose to.
* you can skip the chaat masala or roasted cumin and add any seasonings or herbs according to your choice.
* You can store this salad for up to 2 days in the refrigerator.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.