Black Bean and Roasted Red Pepper Salad - Topping #2
Recipe: #5549
May 26, 2012
Categories: Salads, Side Dishes, Garlic, Onions, Peppers, Mexican, Southwest, 5-Minute Prep, Cinco de Mayo, Game/Sports Day, July 4th Picnic, Sunday Dinner, Heart Healthy, High Fiber, Low Calorie, Low Fat, Low Sodium, No Eggs, Vegan, Vegetarian, Lime, more
"I have 3 easy recipes which I call 'Toppings.' Whether you call it a salsa, topping, salad or relish is up to you; but they are all delicious served over or with chicken, pork, or seafood. They are also wonderful used as a garnish or salad in tacos, quesadillas or tostados; and even as salad toppings - so these recipes are very versatile. All of them have a Mexican flare, and are very easy to prepare. Check out my Spicy Mango and Avocado Salad - Topping #2; and, my Corn and Jalapeno Salad - Topping #3. This bean salad can be served warm or it can be served chilled."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (200.8 g)
- Calories 403.7
- Total Fat - 24.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 652.8 mg
- Sodium - 2167.7 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.6 g
- Sugars - 0.3 g
- Protein - 41 g
- Calcium - 318.4 mg
- Iron - 14.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Base ... In a medium size saute pan, add the olive oil and bring to medium heat. Add the onion, garlic and red pepper flakes and cook until tender. Make sure not to burn the garlic. Add in the cumin and roasted red peppers, and the beans and cook another 1-2 minutes until everything is combined. Once everything is cooked through, finish with the lime juice.
Step 2
Serve ... You can sere them immediately; or they can be chilled and served as a salad. Garnish when serving with the scallions. Serve - either over/under, as a garnish, or as a side dish with chicken, pork, or seafood. These are also wonderful over a bed of greens, in a taco, quesadilla, or tostado. For an easy, inexpensive dinner - Add these warm beans o a plate and top with a piece of grilled or sauteed tilapia; then finish with a scoop of my Corn and Jalapeno Salad - Topping #3. Easy and healthy. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting black beans, be sure to check the label to ensure they are low sodium or no salt added.
- When selecting roasted red peppers, look for those that are jarred in water or brine. Avoid those that are jarred in oil, as they tend to be higher in calories and fat.
- Substitute the black beans with black-eyed peas - This substitution will add an additional layer of flavor, and provide a different texture to the dish. The black-eyed peas will also provide additional protein and fiber.
- Substitute the roasted red peppers with poblano peppers - This substitution will add a milder flavor, and provide a different texture to the dish. The poblano peppers will also provide additional vitamins and minerals.
Mexican-Style Bean Salad Substitute the roasted red peppers for 1 diced jalapeno pepper, 1 diced red bell pepper, and 1 diced green bell pepper. Add 1/4 cup of chopped fresh cilantro to the salad and omit the scallions. Serve with a sprinkle of queso fresco and a drizzle of lime juice.
Southwestern-Style Bean Salad Substitute the roasted red peppers for 1 diced jalapeno pepper, 1 diced red bell pepper, and 1 diced green bell pepper. Add 1/4 cup of chopped fresh cilantro, 1/4 cup of diced red onion, and 1/4 cup of diced yellow onion to the salad. Serve with a sprinkle of cotija cheese, a few slices of avocado, and a drizzle of lime juice.
Grilled Tilapia with Black Bean and Roasted Red Pepper Salad: This dish is the perfect combination of fresh flavors and textures. The tilapia is lightly seasoned and cooked to perfection, while the black bean and roasted red pepper salad adds a zesty and flavorful kick. The combination of the two is sure to please any palate!
Grilled Asparagus with Garlic and Lemon: This simple side dish is the perfect complement to the grilled tilapia and black bean and roasted red pepper salad. The asparagus is lightly seasoned with garlic and lemon for a subtle flavor, and grilled until it's tender and slightly charred. The combination of the asparagus and the other two dishes will make for a delicious and balanced meal.
FAQ
Q: What is the best way to serve this Black Bean and Roasted Red Pepper Salad?
A:This salad can be served warm or chilled and is delicious over/under, as a garnish, or as a side dish with chicken, pork, or seafood. It is also great over a bed of greens, in a taco, quesadilla, or tostado. For an easy, healthy dinner - add warm beans to a plate and top with a piece of grilled or sauteed tilapia; then finish with a scoop of my Corn and Jalapeno Salad - Topping #3. Enjoy!
Q: How can I make this Black Bean and Roasted Red Pepper Salad vegan?
A: This salad can easily be made vegan by substituting the feta cheese with a vegan cheese alternative and omitting the honey. You can also use a vegan mayonnaise or an oil-based dressing instead of the Greek yogurt dressing.
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Fun facts:
The black bean is a staple in Mexican cuisine, and is often used in dishes such as tacos, quesadillas, and burritos. It is also a popular ingredient in Latin American cuisine, and is often used in dishes such as rice and beans, stews, and salads.
The roasted red pepper is a popular ingredient in Mediterranean cuisine, and is a favorite of world-renowned chef Jamie Oliver. He often uses it in his recipes, including his famous roasted red pepper and tomato soup.