BLACK BEAN AND CORN SALAD
For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams
REFRIED BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
- Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.
REFRIED BLACK BEANS
Better than canned!
Provided by dmvanask
Categories Side Dish Beans and Peas
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
- Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
- Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.6 g, Fat 2.4 g, Fiber 11.2 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 272 mg, Sugar 4.1 g
REFRIED BLACK BEAN SALAD
Make and share this Refried Black Bean Salad recipe from Food.com.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 30m
Yield 2-4 big bowls, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet, add the garlic and onions and saute for 3 minutes.
- Add the spices, except the cilantro, and saute 2-3 minutes more.
- Add the beans and cilantro and cook for 10-15 minutes, mashing with a potato masher or back of a spoon intermittently until the onions, beans, spices, etc are one big mass.
- Add half the rice, mash into the the bean mixture.
- Mix the tomato, cucumber, romaine, and remaining rice.
- Add the warm bean mixture to the salad, carefully mix together.
- Serve immediately with spice, scallions, and/or tabasco to taste.
Nutrition Facts : Calories 655.9, Fat 9.7, SaturatedFat 1.6, Sodium 34.7, Carbohydrate 121.5, Fiber 20.4, Sugar 8.8, Protein 24.2
REFRIED BLACK BEANS
Black beans are a Mexican staple, whether served soupy or refried. Here we'll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It's less traditional, but still delicious.)
Provided by Gabriela Cámara
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
- Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
- Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.
More about "refried black bean salad recipes"
REFRIED BLACK BEANS RECIPE – A COUPLE COOKS
From acouplecooks.com
4.5/5 (4)Total Time 17 minsCategory Side DishCalories 257 per serving
- Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the beans, 1/2 cup of the reserved can liquid, the kosher salt, and several grinds of black pepper.
- Turn the heat to medium low and cook for 10 to 15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick, but not dry. Continue to add small amounts of the can liquid if the beans become too dry, and scrape the bottom and sides of the pan until you achieve a fairly creamy consistency where there are still some beans that are whole. Taste and season with additional salt as desired, then serve immediately.
EASY REFRIED BLACK BEANS IN 10 MINUTES! - THE KITCHEN GIRL
From thekitchengirl.com
Ratings 38Calories 127 per servingCategory Side Dish, Snack
- In a skillet, heat OLIVE OIL; add GARLIC, CUMIN, and CHILI POWDER; sauté until fragrant (about 2 min).
- Add BEANS; mash beans with a potato masher until you reach your desired consistency, adding bean juice (or plain water) in small amounts, as needed, stirring frequently.
FRESH BLACK BEAN SALAD RECIPE - COOKIE AND KATE
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4.9/5 (136)Calories 245 per servingCategory Salad
- In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
- Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
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