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
Thank you for watching! See you next time!
Our Other Recipes
Easy Salad with yogurt dipping
Mataki Salad / Moth Beans Salad / Cabbage Salad
Layered Salad / Chickpeas Salad / Garbanzo Beans Salad
Vegetable Biryani
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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MEDITERRANEAN BEAN SALAD... How To Make The BEST Bean Salad
This is a great Mediterranean Bean Salad using 4 beans. Quick and easy to make and must try!
This salad has lots of flavors and will have you make over and over. Made with fresh herbs, capers and zesty homemade garlic-dijon vinaigrette.
Ingredients:
1 (15oz) can of Kidney beans, drained and rinsed
1 can of black beans
1 can of chickpeas, cooked
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, diced
1 cup of chopped red onions
1 tbsp of capers
1 cup of fresh parsley
10 fresh mint leaves, chopped
10 fresh basil leaves, chopped
For the garlic vinaigrette:
1/4 cup of extra-virgin olive oil
2 tbsp of lemon juice
1/2 tbsp of Dijon mustard
1 clove of garlic
1 tsp of sugar
salt and black pepper
Instructions:
1-Combine beans, chickpeas, peppers, cucumber, red onion, capers and fresh herbs to a large bowl.
Mix with a wooden spoon until evenly combined
2- Combine extra virgin olive oil, lemon juice, Dijon Mustard, sugar, salt and pepper in a small bowl. Whisk well
3-Add the vinaigrette to the salad bowl and toss vigorously to coat.
4-For best results, cover and refrigerate before serving Toss again before serving and enjoy :)
Content in this video
0:00 Intro
0:23 Preparing the salad
5:05 Preparing the Garlic-Dijon Vinaigrette
7:06 Combining the salad
8:52 Outro
How to make the best Mediterranean Bean Salad | Quick and easy step by step Recipe | Must try this!!
Mediterranean Bean Salad... How To Make The Best Bean Salad
Mixed Plates Cooking
#mediterraneansalad
#mediterraneanrecipe
#beansalad
#mediterraneanfood
#bestsalad
Smoky Quinoa and Black Bean Salad
Need a flashy salad to get your family excited for healthier meals? This smoky quinoa and black bean salad, inspired by Budget Bytes, is a gorgeous side dish that will immediately get their attention and healthfully fill their bellies.
Whether you need a diet reset after the holidays or simply want to incorporate more power foods into your everyday family meals, this quinoa and black bean recipe is an easy yet impressive way to put a delicious and nutritious dish on the table. Both quinoa and black beans are loaded with protein, fiber, and other phytonutrients your family needs. The red bell peppers offer vitamins A and C as well as a tasty dose of antioxidants, while the corn lends a yummy amount of fiber and antioxidants. If you usually have trouble getting your family to eat healthfully, you’ll love the way this salad convinces them.
Presentation matters. Do the resistant vegetable-eaters in your family associate tossed salads with unappetizing health food? Instead of tossing this quinoa and black bean salad, arrange it into an eye-appealing prism of ingredients. The healthfulness stays the same but the change in presentation gives this dish a dramatic flair that will entice the pickiest of eaters.
New to quinoa? Quinoa, which is culinarily categorized as an ancient grain, is actually a high-protein, gluten-free seed that has a nutty, earthy flavor that goes impeccably well with savory ingredients. Though this recipe calls for white quinoa, this power food actually comes in a variety of colors, including black, red, and even purple. Regardless of the hue, the taste and preparation stay the same. Cooking quinoa is similar to cooking other grains, but unlike grains, quinoa first needs to be rinsed in cool water. Each seed contains saponin, a natural bitter-tasting coating that protects it from pests in the field. To rinse, place it in a fine-mesh sieve and run water over it for a minute or two, then proceed with the recipe.
Cook’s note: The smoked paprika and ground cumin in the vinaigrette are toasted before mixing with the other ingredients. Toasting spices is a quick and easy way to amp up flavor and fragrance. To toast, sprinkle the paprika and cumin in a small dry skillet over medium-low heat and shake the skillet until the aroma of the spices intensifies, then whisk them into the vinaigrette.
Full Recipe:
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Vegan Black Bean Couscous Salad (Very Low Salt!)
Today, we show you how to make this super easy vegan black bean couscous salad that is very low in salt and tasty! Great for the summer season!
Our special low sodium products we used are:
-Pacific Organic Vegetable Broth Low Sodium (140mg per 1 cup)
-Eden Organic Black Beans No Salt Added (15mg per 1/2 cup)
*The rest of the ingredients we used are little to no sodium
Recipe
Serves: 8-10 *We doubled the recipe below in the video
Ingredients:
1 cup uncooked couscous
1 1/4 low sodium vegetable broth
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1 bunch or about 8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro (parsley can be substituted)
1 cup frozen corn kernels, thawed
2 (15 ounce) cans low sodium black beans, drained and rinsed
seasonings to taste
Directions:
1. Bring the low sodium vegetable broth to a boil in a 2 quart pot or larger and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add the green onions, red pepper, cilantro, corn and beans. Toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season to taste and serve immediately or refrigerate (recommended) until ready to serve.
Eat and Enjoy!!
Healthy, Quick, and Yummy: Quinoa & Black Bean Salad (English)
Filmed for Alameda County Public Health Department Nutrition Services Program.