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Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

by Pam on June 2, 2013

I saw a pinto bean salad over at Kalyn’s Kitchen[1] that looked really delicious so I decided to make it. Unfortunately, I was out of pinto beans but luckily I had black beans which worked out great. I loved the combination of the flavors and textures in this salad – it was a big hit with all of us. I made burritos using this salad and some leftover flank steak for my husband’s lunch the next day and he LOVED it. It’s a quick and easy side dish that will pair nicely with most Mexican main entrees.

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro




Yield: 6

Prep Time: 10 min.



Ingredients:

1 can black beans, rinsed & drained
4 tsp white balsamic vinegar
2 avocados, diced
1 cup grape tomatoes, sliced in half
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 clove of garlic, minced
1-2 tbsp vegetable oil
Sea salt and freshly cracked pepper, to taste

Directions:

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Kalyn’s Kitchen

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Grilled Chicken with Black Bean Mango Salsa

Grilled chicken breast, seasoned with cumin and spices and topped with a fresh salsa made with sweet mango, protein-rich black beans and lots of lime and cilantro for flavor.

Let’s face it, grilled chicken can be pretty boring, but not if you serve it with this zesty salsa. You may want to even make this salsa on it’s own, it makes a fantastic dip if you serve it with chips – seriously good! Sometimes, I even throw in some diced avocado – yum!

This is perfect to make for a weeknight dinner, it’s quick and light, high in fiber, protein, and gluten-free.

Grilled Chicken with Black Bean Mango Salsa
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz chicken, 2/3 cup salsa  • Old Pts: 5 • WW Points+: 6 pt
Calories: 261 • Fat: 6 g • Carb: 24 g • Fiber: 5 g • Protein: 30.5 g • Sugar: 8 g
Sodium: 71 mg (without salt) • Cholest: 0 mg

Ingredients:

  • 16 oz (2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise
  • salt and fresh cracked pepper, to taste
  • 3 cloves minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • juice of 1 lime

For the Black Bean Mango Salsa (makes about 2 1/2 cups):

  • 1/4 cup red onion, chopped
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • salt, to taste
  • 1 cup black beans, rinsed and drained
  • 1 ripe mango, peeled and diced
  • 1/4 cup fresh cilantro, minced
  • 1 jalapeño, chopped (keep seeds if you want it spicy)

Directions:

Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.

In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.

Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through. Transfer to a cutting board and slice the chicken on the bias. Serve the sliced chicken topped with mango black bean salsa.

Crock Pot Santa Fe Chicken


 

Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot[1] on in the morning for an easy weeknight meal.

Serve over rice or in a bowl with nachos on the side, and don’t forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.

Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist’s[2] most saved recipe
in 2012 (they have over 800K recipes). I’m thrilled, and I see why you
would choose this one! It’s delicious, easy, requires no pre-cooking,
and everyone loves an easy slow cooker recipe. It’s also kid-friendly,
freezer friendly and gluten-free. In it’s honor I decided to revive it
from the archives and give it some love.


 
Crock Pot Santa Fe Chicken
gordon-ramsay-recipe.com
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot[3]. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

References

  1. ^ crock pot (www.amazon.com)
  2. ^ Ziplist’s (get.ziplist.com)
  3. ^ crock pot (www.amazon.com)