Best 3 Easy Black Bean Salad Recipes

Indulge in a culinary journey with our diverse collection of black bean salad recipes, catering to a range of dietary preferences and taste buds. Discover the vibrant flavors of the classic Black Bean Salad, a harmonious blend of black beans, corn, tomatoes, and a tangy vinaigrette dressing. For a Mexican-inspired twist, try the Mexican Black Bean Salad, featuring a delightful combination of black beans, corn, bell peppers, onions, and a zesty cilantro-lime dressing. If you're seeking a hearty and protein-packed option, the Black Bean and Quinoa Salad offers a satisfying mix of black beans, quinoa, roasted vegetables, and a flavorful dressing. For a refreshing and light option, the Black Bean and Mango Salad captivates with its sweet and savory balance of black beans, mango, red onion, and a tangy dressing. Embark on this culinary adventure and explore the versatility and deliciousness of black bean salads.

Here are our top 3 tried and tested recipes!

EASY BLACK BEAN SALAD

Easy Black Bean Salad image

This is a really good lower fat version of a black bean salad I found in a magazine. It is really easy to make!

Provided by jconway520

Categories Black Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
2 (16 ounce) cans black beans, rinsed and drained
4 green onions, sliced thinly
2 roma tomatoes, chopped
1 cup frozen green beans, thawed

Steps:

Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc.
Once all the veggies are combined, drizzle the dressing over it.
Cover and refrigerate for one hour.

EASY BLACK BEAN TACO SALAD

Easy Black Bean Taco Salad image

Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.

Provided by TZYGANIA

Categories Salad Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 envelope taco seasoning mix
¾ cup water
1 (15 ounce) can black beans, drained
1 head romaine lettuce, shredded
1 (8 ounce) jar salsa
2 tomatoes, diced
2 cups shredded Mexican cheese blend
8 ounces sour cream
1 (10 ounce) bag tortilla chips

Steps:

Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
Place black beans into a saucepan and bring to a simmer over medium heat.
Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g

EASY CROCK POT CHICKEN & BLACK BEAN TACO SALAD RECIPE - (4.5/5)

Easy Crock Pot Chicken & Black Bean Taco Salad Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 9

Ingredients

SALAD:
2 skinless, boneless chicken breasts, 16-ounce total
1 tablespoon reduced sodium taco seasoning
1/2 teaspoon cumin
1 cup canned black beans, rinsed
1 cup chunky salsa
6 cups chopped romaine or red leaf
1/4 cup reduced fat Mexican cheese blend, shredded
1/2 cup zesty avocado cilantro buttermilk dressing

Steps:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.

Tips:

Cook black beans ahead of time: You can cook black beans in a pressure cooker or on the stovetop. Once cooked, let them cool completely before using them in the salad.
Use fresh, ripe vegetables: The fresher the vegetables, the better the salad will taste. Look for vegetables that are brightly colored and free of blemishes.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will weigh down the salad and make it soggy.
Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Black bean salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. It is packed with protein, fiber, and vitamins, and it is a great way to get your daily dose of fruits and vegetables. Try this salad today and see for yourself how delicious it is!

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