Black Bean Chopped Salad
There are infinite versions of this basic recipe out there – that’s because it’s a total crowd pleaser! (Hint: double up the recipe because this stuff disappears quick!)
Chopped black bean salads or salsa recipes are EXTREMELY flexible and completely interchangeable to fit your taste!
Drop YOUR favorite tips and additions below in the comments.
Dice up any tomatoes you have on hand.
Use green onions, or diced red onions.
Use any color bell peppers.
Cilantro OR any other herb such as parsley works really well too.
Jalapeno OR red chili pepper.
Heat is personal. Add more or less jalapeño depending on YOUR taste.
Black beans, OR any bean of your choice.
Garlic, no garlic, OR use minced shallot.
Fresh lime, OR lemon juice.
Sooooo…have some FUN here and make it lean towards YOUR preferences while using up whatever you happen to have on hand.
This makes for an EXCELLENT party dip with some good quality organic corn chips (Jackson’s Honest & Siete are my current favorites!), a tasty side dish, or simply spoon it on top of your grilled chicken & fish!
Rachel’s Tips:
Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.
ALWAYS use freshly-squeezed lemon/lime juice from an actual fresh lemon or lime. Bottled lemon juice from the store will give your drink a strange metallic or overly acidic taste.
Make SURE that you actually love the taste of the olive oil that you use for your homemade dressings because your salad will come out tasting very much like the oil you use (each oil has its own unique flavor).
Want to cook your own dry beans at home? Here’s how.
6 servings
Ingredients:
- 1 x 14.5 oz can black beans, rinsed and drained
- 3 Roma tomatoes, diced
- 3 garden cucumbers, diced
- 1 large yellow bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 1 large red onion, diced
- 1 large avocado, diced
- 1 or 2 jalapeños (depending on your heat preference), seeded and minced
Dressing:
- 4 Tbsps olive oil
- 3 Tbsps freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 Tbsp raw honey
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- sea salt and freshly ground black pepper, to taste, about 1/2 teaspoon each
- small bunch of fresh cilantro or parsley, minced
Instructions:
Add all of your dressing ingredients to a small jar and shake vigorously to combine, or whisk ingredients really well in a small bowl.
In a large serving bowl, add all of your prepared veggies and remaining ingredients.
Drizzle your dressing over all the ingredients and gently toss to combine.
Enjoy!
Rachel
Ingredients
- 1 x 14.5 oz can black beans, rinsed and drained
- 3 Roma tomatoes, diced
- 3 garden cucumbers, diced
- 1 large yellow bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 1 large red onion, diced
- 1 large avocado, diced
- 1 or 2 jalapeños (depending on your heat preference), seeded and minced
Dressing:
- 4 Tbsps olive oil
- 3 Tbsps freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 Tbsp raw honey
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- sea salt and freshly ground black pepper, to taste, about 1/2 teaspoon each
- small bunch of fresh cilantro or parsley, minced
Instructions
- Add all of your dressing ingredients to a small jar and shake vigorously to combine, or whisk ingredients really well in a small bowl.
- In a large serving bowl, add all of your prepared veggies and remaining ingredients.
- Drizzle your dressing over all the ingredients and gently toss to combine.
- Enjoy!
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