How To make Chicken Salad with Black Beans
1/4 c Fermented Chinese blk. beans
1 lb Snow peas
1/4 c Dry sherry
1 c Low-sodium chicken broth
2 tb Finely minced garlic
2 ts Finely minced fresh ginger
-=OR=- 1 tb -Powdered ginger
4 Chicken breast halves
- (boned) 3 tb Salad oil
2 tb Dark sesame oil (optional)
1/4 bn Cilantro
SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water. Meanwhile, cook the snow peas in boiling salted water for 30 seconds. Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil. Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. Remove from heat and let the contents of the pan steep, covered, for 5 minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils. When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.
How To make Chicken Salad with Black Beans's Videos
Mexican Salad - Healthy Salad Recipe - My Recipe Book With Tarika Singh
Mexican Salad, can be a sumptuous meal in itself or a delectable accompaniment to your dinner. Food blogger Tarika Singh brings you a hearty and filling Mexican Salad recipe.
Ingredients:
For Dressing:
2 tbsp extra virgin olive oil
fresh coriander leaves - roughly chopped
3 cloves of garlic - finely minced
2 tsp dried oregano
3 tbsp lemon juice
3/4th tsp cumin powder
1/4 tsp chilli flakes
For Salad:
200 gms lettuce
tomatoes - chopped
corn
1/2 cup kidney beans - boiled
1 avocado
spring onion
Method:
To make the dressing:
- In a small glass, add the extra virgin olive oil, fresh coriander leaves, minced garlic, dried oregano, lemon juice, cumin powder and chilli flakes and whisk all the ingredients well.
To make the salad:
- Roughly chop the lettuce into bite-sized pieces.
- In a bowl, add the lettuce, chopped tomatoes, corn, boiled kidney beans, avocado, spring onion and little dressing and toss the ingredients.
- Keep adding the dressing as you toss the salad through.
- The delicious Mexican Salad is ready to be served.
Director: Vaibhav Dhandha
Copyrights: REPL
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Chicken Salad, Red Wine Vinegar Dressing, Dressed Black Beans
3 new recipes from the LiveFit Kitchen - Chicken Salad, Red Wine Vinegar Dressing, Dressed Black Beans
Healthy, low-fat Black Bean Chicken Salad
This is a low-fat, delicious recipe - Trim Healthy Mama E recipe!
The full printable recipe can be found here:
How to Make Avocado and Black Bean Chicken Salad | Easy Recipes | Food 4 Less
Learn how to make this fresh Avocado, Black Bean, Corn and Chicken Salad featuring fresh ingredients from your local Foods Co or Food 4 Less.
Black Beans Salad (Salsa) Recipe
How to make black beans salad at home in easy steps. Black Beans salad salsa Recipe for more details click
For more recipes visit Us:
1 Can 15 oz (425 g) Black Beans
1 Can 15 oz (425 g) Kernel Corn
1 Bunch Parsley
1 Bunch Green Onions
1 Red Bell Pepper
1 Ripe Avocado
3 Tbsp Olive Oil
4 Tbsp Red Wine Vinegar
2 Garlic Cloves
1/2 Lemon
Salt, Caraway Seeds, Black Pepper Powder
15 Corn Tortillas
Preparations:
1- Mince the parsley and green onions.
2- Dice the red onion.
3- Dice the avocado.
Directions: visit our website aashpazi.com
Pro Chef Turns Canned Black Beans Into 3 Meals For Under $9 | The Smart Cook | Epicurious
Chef Dan Giusti is back with another edition of The Smart Cook, this time demonstrating the potential waiting within your average can of black beans. Watch as Dan prepares a day's worth of meals, each elevating canned black beans from the mundane to something nutritious and surprisingly delicious. The best part? All 3 dishes come in for under $3 a serving.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
Follow Dan on Instagram at @dan.giusti and @brigaid
Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editors: Boris Khaykin, Manolo Moreno
Talent: Dan Giusti
Sr. Culinary Director: Carrie Parente
Producer: Jonathan Bang
Culinary Producer: Kelly Janke
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Production Assistant: Anna Kaplan
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell
--
0:00 Introduction
0:53 Breakfast: Corn Muffins With Chipotle-Glazed Black Beans
7:04 Lunch: Black Bean Salad With Charred Scallion Vinaigrette
12:22 Dinner: Black Bean Stew With Smoked Turkey Wing
18:00 Wrap Up
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