How To make Layered Black Bean Salad
BEAN MIXTURE 1 cup dried black beans
4 cups water
1/2 cup green bell pepper
chopped
1/2 cup red bell pepper :
chopped
1/2 cup yellow bell pepper chopped
1/2 cup onion :
chopped
1 dash red pepper flakes
DRESSING 1 cup balsamic red wine vinegar
3/4 cup olive oil
3 cloves garlic peeled
1 tablespoon sugar
salt and pepper :
to taste SALAD INGREDIENTS Sour cream, low fat if available bottled salsa chopped lettuce chopped green onions chopped parsley for garnish
BEAN MIXTURE
Rinse dried beans and place in the slow cooker. Cover with water; set cooker on low and cook for 8 to 9 hours. Remove beans from cooker; discard water and rinse beans. Allow to cool. Mix beans with peppers, onions and pepper flakes; set aside.
DRESSING
Mix vinegar, olive oil, whole garlic cloves, sugar and salt in a saucepan. Simmer for 10 minutes. Cool and strain. Pour cooled dressing over bean mixture and allow flavors to blend for at least 2 hours or overnight, if time permits.
SALAD INGREDIENTS
Because size of the bowl determins quantity of salad ingredients, exact measurements cannot be determined. Place half of bean mixture in bottom of bowl. Spread a thin layer of sour cream over beans and then a thin layer of salsa. Follow with a 1 inch t
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7 Layer Salad Trifle
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Trifle Bowl
Another great Summertime Recipe:
Chili Lime Glazed Chicken
With Pineapple Pico de Gallo
7 Layer Salad Trifle
This recipe was given to me by my sister-in-law Karen who brought it to our family Christmas party a couple of years back. It’s not only beautiful looking but it is so delicious and refreshing to! You don’t want to let this recipe slip by! It’s a perfect crowd-pleaser!
Ingredients:
2 cups chopped romaine lettuce
5 chopped celery stalks (mixed with the lettuce)
2 chopped green bell peppers
2 cups cooked small pasta shells (about 1 cup uncooked)
1 cup cubed salted ham
1 1/2 cups of mayonnaise
1 cup red onion (sliced thin)
1 pound cooked (chopped) bacon
2 cups of Monterey Jack Cheddar blend
3/4 cups sour cream with 1 tbsp. sugar
1 cup frozen peas
Instructions:
1. Cook bacon until crispy and well done. Look at the video demo for my quick and non-messy way using your microwave. Cut up into half inch pieces
2. Boil your pasta in salt water according to the directions on the box. Drain and set aside.
3. Layer your trifle dish in this order. Lettuce and celery first, then ham, green peppers, pasta (press down with your hands to make more room) mayonnaise (1 inch thick), onion, bacon, cheese, sour cream mixture and frozen peas.
4. Garnish with some twisted lemon wedges and refrigerate overnight so the peas can thaw out, softening the onions and bringing all the flavors together!
*Note: this trifle salad can be made the day of, but just allow it to rest 2 hours before serving.
Feel free to add your own twist. Hard-boiled eggs, black beans, tomatoes, corn or anything that you may prefer in a salad.
Enjoy!
#salad #trifle #7layersalad #overnightsalad
Black Bean Salad with Sweet Potato
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⭐️ This black bean salad with roasted sweet potatoes, corn, green or red bell pepper, creamy avocado, jalapeños, and a cilantro lime dressing with fresh cilantro and lime juice is a winner.
⭐️ Ingredients
FOR THE SALAD
1 cup (180 grams) cooked black beans
1½ pound (680 grams) sweet potatoes peeled and chopped into 1-Inch cubes
1 cup (120 grams) green bell pepper diced
1 medium avocado diced
½ cup (100 grams) corn
½ red onion chopped
¼ cup pickled jalapeños chopped
FOR THE CILANTRO LIME DRESSING
1 cup packed (25 grams) cilantro
⅓ cup (72 grams) extra virgin olive oil
¼ cup (60 grams) lime juice
2 tablespoons (30 grams) maple syrup
½ clove garlic
½ teaspoon grated ginger
½ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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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#healthysaladrecipe #proteinsaladrecipe #kidneybeansalad
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.
5 Layer Bean Dip!!
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HOW TO MAKE A 7 LAYER SALAD
Seven Layer Salad is a timeless classic. Ive always been happy when someone brings one of these to a gathering. It's a great salad to have on hand when feeding a crowd, they don't take much time to make, they are not expensive, and you can always get creative and change up some of the ingredients.
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INGREDIENTS:
12oz of Bacon (you can add more bacon if you want no one will be upset about that)
1 head of Iceberg Lettuce
2 Small - Medium size Red Onion
1 head of Cauliflower
12 oz Frozen Peas (thawed)
2 cups Finely Shredded Cheddar Cheese
1 cup Mayo
1 cup Sour Cream
2 tbsp Sugar
2 tbsp Raw Apple Cider Vinegar
1/2 cup Parmesan Cheese
LET'S MAKE IT:
•Cut and crisp bacon in a skillet. Afterward put it on a paper towel to cool and draw out excess oil
•MAKE THE DRESSING: in a mixing bowl add 1 cup Mayo, 1 cup Sour Cream, 2 tbsp Sugar, 2 tbsp Raw Apple Cider Vinegar, 1/2 cup Parmesan Cheese then mix well
•Remove the core and wash 1 head of Iceberg Lettuce (allow the water to drain from it before cutting or use a salad spinner if you have one). Cut into bite size pieces and add them to a clear salad bowl
•Dice the Red Onions and add to the salad bowl. Make sure each layer is visible from the outside if the bowl
•Remove the core and chop the Cauliflower into small pieces, add to the bowl
•Layer on the 12oz of thawed Peas
•Add and spread the Dressing over the Peas
•Add 2 cups of Shredded Cheddar Cheese
•Sprinkle on the Bacon
ENJOY
You can serve this salad the same day and its also great the day after just put a air tight top on your dish and refrigerate.