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Make This Simple Summer Side – Black Bean Salad with Mango, Cilantro and Lime

Summer meals, whether you are cooking them out on the grill, in the kitchen or not cooking at all and trying to keep things cool and light, call for some easy side dishes that taste great. Sure coleslaw and potato salad are always great standbys, but I have found myself recently trying to make more use of different beans in my main dishes and side dishes. Beans are a great source of fiber and protein and can go really well with a lot of the summer vegetables and fruit that you find available right now. I came across this really easy recipe from the Cooking Channel for a black bean salad with mango, cilantro and lime and it sounded so easy and refreshing that I just knew I had to give it a try one night.

Black Bean Salad with Mango, Cilantro and Lime

1/4 cup apple cider vinegar

2 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/3 cup canola or vegetable oil

Kosher salt and freshly ground black pepper

1/2 small ripe mango, peeled and diced into 1/4-inch pieces

1/2 yellow, orange or red bell pepper, cut into a small dice

1 (14.5-ounce) can black beans, drained and rinsed

1 small jalapeno, seeds and ribs removed, minced

1 small red onion, cut into a small dice

1/4 cup fresh cilantro leaves, chopped

In a small mixing bowl, combine the apple cider vinegar, the lime juice, the honey and the ground cumin. Slowly whisk in the canola or vegetable oil until it is well incorporated. Season with salt and pepper to taste.

Mix the diced mango, diced bell pepper, black beans, minced jalapeno pepper and the diced red onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss everything together until it is combined. Season the salad with salt and pepper to taste. Garnish the dish with the cilantro and serve.

I loved he freshness of this salad with the vinaigrette. The lime juice really made it all pop together, but to me the mixof the black beans, jalapeno, red onion and the mango are what really make this work. You get such a great medley of flavors with the freshness of the mango combined with the bite of the onion and the jalapeno that it all seems to go really well together. This salad works well as a side dish to just about any type of chicken, pork or beef dish and could even stand on its own as a vegetarian meal if you wanted it to. I served it as a side to some pulled pork tacos I made (which I ill be posting the recipe for tomorrow) and it was fantastic on the side or right on the tacos themselves. I think it would also work great with quesadillas or burritos.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 11, 2014 in Beans, Cooking, Picnic Fare, Produce, Salad, Side Dishes, Vegetarian

 

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Another Great Summer Side Dish – Roasted Corn and Black Bean Salad

We are just about getting into summer in the area after a really long winter and that means the opportunity to get some of the really great summer vegetables that are around. For my family, that means eating a lot of corn and in all different ways. Yes,corn on the cob is great and it is certainly a family favorite for us, but one of the things that is even better is to roast some corn on the cob, strip it off the cob and use it in some wonderful side dishes. One of my favorites is a black bean and corn salad, which gives you the opportunity to combine some great flavors to get really good freshness for a side dish that is perfect for the summer. I found this particular recipe at TidyMom and decided to give it a try myself with some modifications of my own.

Roasted Corn and Black Bean Salad

3 ears corn, cut off the cob
1 orange bell pepper, diced

1/2 red onion, finely chopped

1 pint grape tomatoes, halved
1 avocado sliced
1 (15-ounce) can black beans, drained and rinsed
1/4 teaspoon salt
1 clove garlic
1/4 teaspoon pepper
Juice of 1 1/2 limes
1/4 teaspoon chili powder

1/4 cup olive oil
3 ounces blue cheese, crumbled (optional)
2 tablespoons fresh basil leaves, chopped

Cook the corn, bell pepper and the red onion in 1 tablespoon of olive oil in a large skillet set over medium-high heat until the vegetables are beginning to brown nicely all over, about 5 to 7 minutes. Toss in the black beans and cook until the beans are warmed through, about 2 minutes. Turn the heat down to low while you make the dressing.

For the dressing, smash the garlic clove and sprinkle the smashed clove with some kosher salt. With the flat side of your knife, mash and smear the garlic clove and salt until it forms a paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Slowly and gradually whisk in the olive oil, starting with just a few drops and then adding the rest in a steady stream until the oil is incorporated into the dressing.

Add the dressing to the bean and corn mixture and toss the vegetables to coat them evenly. Adjust the seasoning with salt and pepper to taste. Remove the skillet from the heat and transfer the  corn and beans to a large bowl. Gently fold in the avocado, grape tomatoes, the basil and the blue cheese, if using, and serve warm or at room temperature.

That;s all there is to it and you get a really tasty side dish within minutes. You can certainly grill the corn first if you prefer instead of pan roasting it and then cut it off the cob, but since I don’t have access to a grill to do it this was my best option. I love the dressing with the nice bite of the lemon juice mixing so nicely with the corn, beans, avocado and tomatoes. This side dish can go with anything, from chicken, ribs, burgers and steak to all kinds of other meals. You could even use this as filling for tacos or quesadillas if you wanted something that is more of a vegetarian meal. It is certainly one we will use throughout the summer.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Super Summer Side Dish: Black Bean Salad

I am always on the lookout for new side dishes to try, particularly in the summertime. I want to try to make as many things I can without having to use the stove very much or even at all if I can avoid it when it is really hot. I came across this recipe on the Food Network website and saw that it would be good to go along with just about anything from burgers and hot dogs to pork or fish. I actually made it yesterday as a side dish for some Italian sausage and peppers.

Black Bean Salad

1 small garlic clove
Pinch salt, plus 2 teaspoons
1 1/2 lines, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 cup fresh corn kernels (from about 2 ears)
1 orange or red bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

To make the dressing, smash the garlic clove, sprinkle it with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to create a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad, cook the corn, bell pepper and onions in the olive oil until beginning to brown over medium-high heat in a large skillet, about 5 minutes. Toss in the black beans and cook until warmed through, about 2 minutes. Add the dressing and toss to coat evenly. Adjust the seasoning with salt and pepper to taste. Remove the skillet from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve warm or at room temperature.

I did change the recipe around just slightly and added a little bit more corn. I did not have any cherry tomatoes on hand but I did have other tomatoes so I just seeded and sliced one up and used that.I also had some black beans on hand that were not in a can but had been originally dried. They had already been soaked so I didn’t have to do that process however, I did add a little bit of water to the skillet once I added the beans and covered the skillet for about 10 minutes to soften up the beans more. I think it tasted just fine using the dried beans, but it will add a little more time to the recipe. I love the flavor of the lime and the garlic in the dressing and what it adds to the flavor of the vegetables and I think this would be a great side dish to use throughout the summer. As I said, I served this with the baked Italian sausage, peppers and onions recipe that I had posted on here recently.

That’s all I have for today. Check back again in over the next few days to see what other recipes I use. I do have some things in mind that I hope to get to over the next few days and when I do my shopping this weekend I’ll see what I get and picked up to make for the coming week. Keep checking back and see what comes along. Until next time, enjoy the rest of your day, and enjoy your meal!

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Posted by on June 7, 2013 in Cooking, Side Dishes

 

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