Black Bean Shrimp Salad
Reasor's, Bring Your Table To Life
Butter Bean Salad Recipe (Jamaican Chef) | Recipes By Chef Ricardo
Butter Bean Salad Recipe (Jamaican Chef)
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About Chef Ricardo Cooking:
Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
Butter Bean Salad Recipe (Jamaican Chef) | Recipes By Chef Ricardo
Chef Ricardo Cooking
How to Make Simple Black Bean and Corn Salad
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
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✅Ingredients
• 2 cups frozen corn kernels
• 2 (15 ounce) cans black beans drained and rinsed
• 2 medium roma tomatoes diced
• 1 medium red bell pepper diced
• 1 large avocado diced
• 1/2 small red onion minced
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
✅Instructions
00:00:28 - How to dice roma tomatoes
00:00:42 - How to dice bell peppers
00:00:55 - How to dice red onion
00:01:22 - How to dice avocados
00:02:52 - Quick recap Simple Black Bean and Corn Salad recipe
1️⃣ 00:00:09 - Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
2️⃣ 00:00:28 - Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro.
3️⃣ 00:01:47 - In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
4️⃣ Pour dressing over salad and toss to combine.
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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Shrimp & Vegetable Stir Fry, Quick & Easy
This really simple dish of delicious buttered
shrimp and vegetable is quick easy and very
tasty. It's a must try!
Ingredients
Shrimp (any size) 1-2 pounds
Salt & black pepper
Seafood seasoning or any all purpose
seasoning
Carrot
Bell peppers (Red, yellow and green)
Broccoli
Green Beans
Garlic (mince)
Onion
Pimento Peppers (for flavor) if available
1-2 tbsp butter
Use recipe as a guide, adjust to taste.
Thank you for watching ;
Good Life, Good Food: Caribbean Shrimp Salad
Full recipe:
Kardea Brown's Easy Four Bean Salad | Delicious Miss Brown | Food Network
The best way to use up all of those cans of beans hangin' out in your pantry? Kardea's Four Bean Salad!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Four Bean Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 25 min
Active: 25 min
Yield: 12 to 15 servings
Ingredients
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
1/3 cup olive oil
2 tablespoons honey
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 cloves garlic, grated or minced
2 cups cooked baby lima beans, canned or frozen
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained
1/2 cup sliced almonds
1/4 cup dried cranberries
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
Directions
Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
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Kardea Brown's Easy Four Bean Salad | Delicious Miss Brown | Food Network