How To make Spicy Black Bean Salad
3 Papayas, ripe
4 c Beans, black; cooked
2 lg Tomatoes, red; diced
2 lg Tomatoes, yellow; diced
2 c Cilantro, fresh; chopped
3 1/2 ts Chili paste OR
Pepper, jalapeno; chopped 4 tb Vinegar, balsamic
2 tb Oil, olive
Cut papayas in half and gently scoop out and discard seeds. Combne remaining ingredients. Spoon mixture into each papaya half and serve. Per serving: 269 cal, 12 g prot, 26 mg sod, 47 g carb, 6 g fat, 0 mg chol, 81 mg calcium From _Vegetarian Gourmet_ Summer 1993
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Easy Black Bean Corn Salad - So ADDICTIVE!
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I'm on my second batch in a week of this black bean corn salad! It's just so good! Fresh, crunchy, colorful, flavorful and so versatile! Serve it with tortilla chips, a side salad or placed on top of grilled meats. So yummy!
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Spicy black bean salsa
Black bean salsa is smooth yet a little spicy that goes great with tortilla chips. A salsa that is a little pasty and savory.
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Black Bean Soup (healthy & easy dinner idea)
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⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
❤️ 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. ❤️
Spicy and Tangy Beans in Black Bean Sauce | Recipe to make every week | Let's Meal
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Spicy and Tangy Beans in Black Bean Sauce | Recipe to make every week | Let's Meal
#beansinblackbeanssauce #howtocook #letsmeal
Prep Time: 5-7 mins. Cooking Time: 20 mins. Serves: 1-2
Ingredients:
200 gms beans
3 tsp spicy black bean sauce
1 tbsp soya sauce
3 tbsp oil
2 small onions chopped
8-10 garlic chopped
1/4 cup water
black pepper as per taste
salt as per taste
Method:
1. In a pot take water for boiling. Once the water is completely boiled add green beans.
2. Blanch the beans and drain off the excess water.
3. Run the beans under cold water and let it cool off.
4. In a pan add oil and onions.
5. Cook the onions till its slightly brownish black and add chopped garlic.
6. Add salt, spicy black bean sauce, soya sauce and black pepper and mix well.
7. Add blanched beans and give a good mix.
8. Serve warm and enjoy!
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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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Spicy Black Beans Recipe - Laura Vitale Laura In The Kitchen Episode 14
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