Cinco de Mayo Salads!
Today is Cinco de Mayo and in honor of this day, Saladseekers has a few Mexican bean salads to share at your Cinco de Mayo festivities. Enjoy these tasty and diet friendly ensalada recipes.
BLACK BEAN AND RICE SALAD
2 cups cooked rice — cooled
1 cup black beans – drained and cooked
1 cup chopped tomatoes
1/2 cup Cheddar cheese, shredded
1 tablespoon fresh parsley — snipped
1/4 cup Low calorie Italian salad dressing
1 tablespoon Fresh lime juice
Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl.
Pour dressing and lime juice over rice mixture.
Serve on lettuce leaves.
Photo credit – myrecipes.com
CORN, BLACK, BEAN AND RED PEPPER SALAD
2 cups Corn Kernels — cooked
16 ounces Black Beans – rinsed– drained
1 Red pepper — diced
4 tablespoons Olive oil
2 tablespoons Wine vinegar
1/2 teaspoon Cumin
2 tablespoons Coriander — sprinkle chopped
Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste.
Mix well, sprinkle with 2 tablespoons chopped coriander.
Photo credit – books-n-dogs.blogspot.com
ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)
1 cup Drained OR canned cooked — pinto beans
1 cup Drained cooked black beans
1 can (8-3/4 oz) garbanzo beans — drained
1 can (8 oz) cut green beans — drained
1 cup Drained canned wax beans
1/2 Green pepper — cut in thin
1/4 Red onion — thinly sliced
6 tablespoons Vegetable oil
3 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Dried leaf oregano — crushed
1/8 teaspoon Garlic powder
Freshly ground black pepper
1 Tomato, chopped — drained
3 tablespoons Mayonnaise
If cooking your own pinto and black beans, cook until firm-tender and not mushy.
Combine pinto beans, black beans, garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion
In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste.
Pour over salad and toss gently but thoroughly.
Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise.
Toss until well blended.
Photo credit – Epicurious
Mexican Green Bean Salad
1 pound green beans
1/2 cup olive oil
2 jalapeno peppers — seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion — minced
1 tablespoon parsley — minced
1 tablespoon fresh cilantro — minced
Steam green beans until tender-crisp, about 15 minutes. Drain.
Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour.
Serve at room temperature or chilled.
Photo credit – simplyrecipes.com
SPICY CORN AND BLACK BEAN SALAD
2 cans Mexicorn — (corn and red and peppers), 11oz — drained
15 ounces Black beans; drained — rinsed
4 1/2 ounces Sliced Mushrooms — drained
1/2 cup Green Onions — sliced
1/2 cup Cucumbers; peeled — slice
2 tablespoons Fresh Jalapeno Pepper — finely chopped
1/3 cup Oil
1/4 cup Rice Wine Vinegar or White — Vinegar
1/4 cup Orange Juice
1 teaspoon Garlic — minced
1/2 teaspoon Salt
1/4 cup Fresh Cilantro — chopped
1 tablespoon Orange Peel — grated
2 teaspoons Cumin seed
In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt.
Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
Just before serving, drain salad. Stir in cilantro, orange peel and cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates.
Store in refrigerator.
Photo credit – eatingwell.com