BLACK BEAN AND RICE SALAD with CUMIN LIME VINAIGRETTE
Want a quick and easy make ahead summer side dish for picnics, potlucks and cookouts? This simple, homemade, healthy rice salad is it! Use brown rice (or white rice) canned black beans, tri-color peppers and a tangy cumin lime dressing to tie it all together. This healthy, gluten free, dairy free rice salad is a game changer.
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Black Bean Salad with Avocado & Sherry Vinaigrette
Recipe at:
This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy.
Red Quinoa and Navy Bean Salad with Lime Cumin Vinaigrette
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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.
Arabian Beans Salad
One of the best Arabian beans salad
Ingredients:
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce1/2 teaspoon chili powder
Directions:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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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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**