Tag: red onion

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.



Print[2]

Save[3]



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)

Incoming search terms:

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.

Incoming search terms:

Grilled Veggie Towers with Mozzarella

Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella. These are DELICIOUS and such a great use of the end of summer’s bounty!

If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350°F, make your vegetable stacks on a baking sheet and melt the cheese in the oven. The vegetables can also be grilled a day ahead and reheated in the oven as well.

Grilled Veggie Towers with Mozzarella
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 tower • Old Pts: 4 • Weight Watchers Points+: 5 pts
Calories: 194 • Fat: 11 g • Carb: 17 g • Fiber: 4 g • Protein: 9 g • Sugar: 4 g
Sodium: 234 mg  • Cholesterol: 22 mg

Ingredients:

  • 1 small eggplant, about 9 oz
  • 1 large red onion, sliced into 6 slices
  • 1 large (10 oz) zucchini
  • 1 large (10 oz) yellow squash
  • 3 red bell peppers
  • 6 oz fresh mozzarella cheese – cut into 1 oz thin slices
  • 4 large basil leaves plus 1 leaf chiffonade for garnish (optional)

For the Balsamic Marinade:

  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp oregano
  • 4 basil leaves
  • 1/4 tsp kosher coarse salt
  • 1/4 tsp ground black pepper

Directions:

Wash and cut ends off vegetables. Cut the eggplant and red onion into 6 slices.  Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Cut the red pepper in half and remove innards. Cut in half once again.

Place all ingredients of marinade into blender or place them into a container and use emulsion blender until all ingredients are blended until smooth.

Combine the vegetables and marinade in a deep bowl or large plastic bag. Allow to sit for at least 1 to 2 hours.

Remove vegetables from marinade with tongs and place vegetables directly on grill. Discard excess marinade. Place the red peppers, skins down, on the grill first since they will need the longest cooking time (about 6 minutes on each side, or until the skin is slightly charred.) Grill the additional vegetables 4 to 5 minutes, until browned and soft, remove from grill and set aside.

Using a small tin begin to create your tower of vegetables. Begin with the largest vegetable at the bottom. That will most likely be the eggplant, then the onion, red pepper, zucchini, and then the squash. Place a piece of basil in between any of the vegetables. Top the tower with the slice of mozzarella cheese, place back on grill and cover grill so the cheese melts, about 1 to 2 minutes. Garnish with basil if desired.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close