Fiesta Bean Salad Recipes
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FIESTA RICE AND BEAN SALAD
My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
FIESTA BEAN SALAD
Make and share this Fiesta Bean Salad recipe from Food.com.
Provided by lazyme
Categories Black Beans
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, whisk together oil and lime juice.
- Add cilantro, cumin, salt and pepper to taste, mixing well.
- Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
- Taste and adjust seasoning.
- To serve, garnish with cilantro sprigs.
- Serve at room temperature.
Nutrition Facts : Calories 168.6, Fat 5.3, SaturatedFat 0.8, Sodium 5.6, Carbohydrate 25.1, Fiber 7.4, Sugar 2.2, Protein 7.4
FIESTA BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 8h15m
Yield 16 to 18 servings
Number Of Ingredients 11
Steps:
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
FIESTA BLACK BEAN SALAD
This is an easy, and colorful, side dish. I like to make this as an alternative to a salad. It can also be served as dip with tortilla chips.
Provided by shelshel0110
Categories Black Beans
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Gently toss together corn, red onion, red bell pepper, and black beans.
- Stir in chili powder and allow to sit at room temperature.
- Wisk together olive oil, garlic powder, salt, balsamic vinegar, and lemon/lime juice.
- Pour dressing over vegetables.
- Stir minced cilantro and black pepper to taste.
Nutrition Facts : Calories 225.6, Fat 4.7, SaturatedFat 0.7, Sodium 54.9, Carbohydrate 38, Fiber 11.2, Sugar 2.4, Protein 11.2
CORN AND BEAN FIESTA SALAD
Warning! This makes a TON of salad. Then again, it's addictive and easy to make so it's a great one for your Summer cookout repertoire! Feel free to substitute some of the beans for other types if you prefer - the original emailed recipe I got had black-eyed peas in it. Mostly what you want is a pretty firm bean so it doesn't get mushy when you mix it together. You can also bump up the jalapenos if you like the heat! We love this with scoop corn chips or baked tortilla chips for dipping.
Provided by Ma Field
Categories No Cook
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine beans, corn and tomatoes. Mix gently. Add remaining ingredients and stir thoroughly to distribute seasonings. Taste and correct seasoning. Cover and refrigerate at least two hours to marry flavors. Enjoy.
FIESTA BLACK BEAN SALAD
I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.
Provided by PalatablePastime
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients, mixing well.
- Cover and refrigerate for several hours before serving.
- Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.
Nutrition Facts : Calories 321.8, Fat 18.2, SaturatedFat 2.6, Sodium 7.5, Carbohydrate 34.8, Fiber 11.9, Sugar 5.8, Protein 9.1
FIESTA BLACK BEAN SALAD
After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
BLACK BEAN FIESTA SALAD
This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!-Bob Wedemeyer, Lynnwood, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.
Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 354mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges
FIESTA CALIENTE BEAN SALAD
A while back there was a supermarket adjacent to my job that had a bean salad that was out of this world that was served as part of their salad bar. I used to get it all the time for lunch. I've been trying to find a recipe like it but none of the recipes that I tried came close until I decided to wing it on my own. So this salad is a clone-like brother to the salad I was so fond of. It pares well with many meats and fish and is a great scooping condiment for tortilla chips. I hope you and yours love it as much as we do!
Provided by ForeverMama
Categories Black Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- In a medium bowl, add the first 7 ingredients. Combine and set aside.
- Heat a skillet over medium high heat, once the skillet it is hot add the 3 tablespoons of olive oil. To the skillet add chopped red onions,red and green bell peppers; cook until translucent. Add garlic and stir to distribute, being careful not to burn garlic.
- Add cumin, black pepper, hot sauce, chili powder, barbecue seasoning, and stir over the heat to release the flavors being careful not to burn. Add water and stir until some of the water evaporates.
- Add all the beans and corn. Mix thoroughly and heat through.
- Add the the reserved olive oil / vinegar mixture. Stir to combine and cook for about 3-5 minutes until heated through. (This salad is meant to have some liquid, but if there is too much liquid cook a little extra to evaporate).
- Add lime juice and stir in chopped cilantro to combine. Serve.
Nutrition Facts : Calories 415.3, Fat 20.3, SaturatedFat 2.9, Sodium 1247.6, Carbohydrate 49.8, Fiber 11.8, Sugar 14.2, Protein 11.5
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