How To make Tropical Fruit and Black Bean Salsa

Mediterranean Chickpea Salad Recipe!

Mediterranean Chickpea Salad Recipe!

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Ingredients:

For Salad:

Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing

For Dressing:

Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper

#chickpeasalad #mediterranean #salad #dishanddevour

Capture summer's bright flavors with the HTK's tropical fruit salsa!

VA Dietitian Meredith Rockey demonstrates how to make a tropical fruit salad.

Ingredients
1 mango (about 1 cup; can substitute frozen mango, chopping as needed)
½ pineapple (about 2 cups; can substitute frozen or canned pineapple, chopping as needed)
1 medium red bell pepper (about 1 cup)
1 jalapeño pepper
1 lime, juiced (about 2 tablespoons)
¼ teaspoon salt

Directions
1. Cut a thin slice off the top and bottom of the mango. Place the mango up on one of the cut sides. Cut along the wide sides of the pit, cutting the flesh away on both sides.
2. Use a paring knife to score the flesh into a grid pattern, going all the way down to the skin without cutting through. Use a large spoon to scoop the flesh away from the peel and into a large bowl.
3. Cut the top and the base off the pineapple. Place the pineapple upright on one of the cut sides. Slicing downward and working in sections, cut the skin away from the flesh.
4. Quarter the pineapple vertically. Then, using the same downward slicing motion, cut the core away from the flesh.
5. Cut half of the pineapple flesh into a small dice and add to the bowl with the mango. Reserve the remaining pineapple for another use.
6. Remove the seeds and ribs from the red bell pepper and the jalapeño. Mince and add to the bowl.
7. Mix in the lime juice and salt.
8. Serve at room temperature or chilled, with whole-grain tortilla chips or as a topping for tacos, chicken, or fish.

Yield: 8 servings | Serving Size: ½ cup
Nutrition Facts Per Serving: Calories: 45 | Total Fat: 0 g | Saturated Fat: 0 g Sodium: 80 mg | Total Carbohydrate: 11 g | Dietary Fiber: 2 g | Protein: 1 g

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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Black bean salsa Recipe

My black bean salsa!! Kacy's style

Tropical Fusion Delight: Grilled Pineapple and Black Bean Salsa with Blackened Salmon

Take your taste buds on an exotic tropical journey with our Grilled Pineapple and Black Bean Salsa! Bursting with the perfect blend of sweet, smoky, and zesty flavors, this sensational salsa is a fiesta for your palate. It pairs flawlessly with blackened salmon, creating a mouthwatering fusion of tropical and savory sensations. Elevate your salmon game with our irresistible pineapple salsa!

Ingredients:

1 pineapple
4 salmon fillets
Lil Bit Better Blackening seasoning
1/2 red onion, diced
1 cup diced tomatoes
3 cloves of minced garlic
2 tablespoons of minced cilantro
Juice of 3 limes
1 pound of cooked Camellia black beans
Salt and pepper
Light olive oil
Directions:

Wash and sort the black beans. Boil them in salted water until tender. Alternatively, you can cook them in a pressure cooker for 25 minutes. Drain and let them cool.
Peel the pineapple and drizzle it with olive oil. Season with salt and pepper. Grill the pineapple on high heat to develop nice char marks.
Dice the grilled pineapple and mix it with the diced onions, tomatoes, minced garlic, and cilantro.
Add the cooked black beans to the mixture and squeeze in the lime juice. Season to taste with salt and pepper.
Blacken the salmon fillets in a cast-iron skillet or hot griddle. Lightly coat the fillets in olive oil and generously season them on all sides. Lay them on the hot cooking surface until charred well.
Top the blackened salmon with the pineapple and black bean salsa, and serve.
Indulge in the flavors of this tantalizing Grilled Pineapple and Black Bean Salsa, perfectly complementing the succulent blackened salmon. Your taste buds are in for a treat!

No Hassle Plant-Based Jackfruit and Black Bean Tacos

Take your Taco Tuesday to the next level with these Jackfruit and Black Bean Tacos! Paired with a refreshing and sweet Mango Avocado Salsa, these tacos are packed full of flavor. You can make them in 20 minutes and before you know it, you’ll have a Plant-Based Whole30 meal that everyone will love.

For the full recipe visit