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.
#COOKWITHME | EASY STEWED BLACK BEANS, GRILLED CHICKEN BREAST, CILANTRO CHUTNEY AND SALAD
In this video you will learn how to cook black beans from a can with the ultimate Caribbean flavor, season and grill chicken breast, make a cilantro chutney and watch how I make beautiful and nutritious salad inspired by pico de gallo / salsa.
Link to Printable recipes:
STEWED BLACK BEANS RECIPE:
CILANTRO CHUTNEY RECIPE:
CILANTRO COCONUT RICE RECIPE:
GRILLED CHICKEN RECIPE:
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Healthy Chickpea And Black Bean Salad
Recipe
2 Cans Black Beans /drained and rinsed
2 Cans Chickpeas /drained and rinsed
1/2 Red Onion /chopped
20 Cherry Tomatoes /halved
1/2 Cup Fresh Parsley /chopped
1/2 Cup Fresh Mint /chopped
1/4 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
1/4 Cup Lemon Juice
Salt and Pepper
Crumbled feta Cheese
In a large bowl combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley and fresh mint.
In a small bowl mix together olive oil, vinegar, lemon juice, salt, and pepper. Pour over the salad and toss to coat.
Top with crumbled feta cheese. Enjoy!
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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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Black Bean Taco Salad
Get the recipe here:
The only thing I ever needed to know about taco salad for it to win me over is that it has tortilla chips in it. I am fully on board with chips in a salad, though a crispy tortilla bowl will suffice too. It’s kind of genius, and certainly delicious. While some salads are a celebration of delicate leafy lettuce and the balance of a simple vinaigrette, taco salad is much more in your face and is basically a vehicle for all things zesty, and creamy, and cheesy… and chips. This particular Black Bean Taco Salad extolls all those virtues but it also has my heart because there’s no cooking involved whatsoever. Just some stirring and a little chopping and you’ve got one hearty, zesty, craveable main event of a salad.
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Avocado & Black Bean Salad
Avocado, black beans, tomato, onion and cilantro dressed with olive oil, garlic and lime making this salad a healthy choice for a side dish or a filling meal.
RECIPE HERE: