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Cold Bean Recipes

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Cold Bean Recipes
There is so much to a bean salad. Everyone has a different recipe for some kind of Cold Bean Dish. Don't be shy and cough some up. We would all like to compare and share.Cool


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One Cool Bean Salad In reply to
1 clove garlic
Salt and pepper to taste
4 tablespoons lemon juice
1 can (28 ounces) Allens Cut Italian Green Beans, drained
1 small onion, finely chopped
2 tablespoons finely chopped fresh parsley
4 tablespoons virgin olive oil
1/2 cup halved cherry tomatoes
  1. Mash garlic and salt.
  2. Add lemon juice and mix well.
  3. Add remaining ingredients, except tomatoes, and toss.
  4. Refrigerate at least one hour before serving.
  5. Garnish with cherry tomatoes.


Tasty tip: For more tartness use an additional 2 tablespoons lemon juice and 2 tablespoons olive oil.

Servings: 4


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Confetti Italian Beans In reply to
1 can (14.5 ounces) Allens Cut Italian Green Beans, drained
1/2 cup thinly sliced onion
1/4 cup bacon bits
2 tablespoons Italian vinaigrette salad dressing
1 Gala or Braeburn apple, cored and diced, optional
  1. Put all ingredients except apple in medium skillet and cook on medium-high heat about 5 minutes.
  2. Add apple during last minute of cooking; mix well and serve.


Note: The apple is optional, but it does add nice crunch and color.

Servings: 4


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Black Bean Salad In reply to
2 c Green beans; French cut
3 c Black beans; cooked
1 c Garbanzo beans; cooked
1 c Adzuki beans (or red beans); cooked
2 Onions; sliced
2 Green peppers; sliced
2 Stalks celery; sliced
2 Green onions; thin sliced
2 c Oil
1/2 c Honey
2 cl Garlic; pressed
1 Lemon; juiced
1 c White wine
1 ts Oregano
1 tb Parsley

Combine all ingredients in large bowl, mixing thoroughly. Chill overnight.


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Sprouting Adzuki or Pichi Beans In reply to
1 Quart jar with mesh top
1/2 c Adzuki or pichi bean seeds
1 1/2 c Lukewarm water

Place seeds in jar, add 3 times the water as seeds. Soak for 12 hours.
Rinse 3 to 4 times daily for 3 to 4 days.
Harvest when the sprouts are 1/2 to 1-1/2 inches long.
Good in salads or casseroles, or stir fried. Also delicious baked into whole grain breads or muffins.
Makes about 2 cups of sprouts.


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Asian Black Bean Marinade In reply to
2 tb Black bean sauce
1/2 ts Dry mustard
2 tb Dry sherry
2 tb Soy sauce
1 tb Sesame oil
Combine all ingredients in a bowl. Makes about 1/2 cup


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Avocado Black Bean Salsa In reply to
15 oz Black beans; canned
1 sm Haas avocado; finely chopped
6 Radish; finely chopped
6 Scallions; finely chopped
1/3 c Fresh lime juice
1/4 c Fresh cilantro; chopped
1/4 c Vegetable oil
2 Serrano peppers; minced
1/2 ts Salt; to taste
In a medium bowl, mix all ingredients until combined.


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Bean Salad with Mustard Marinade In reply to
2 1/2 c Cooked beans - (pinto, kidney, - black, garbonzo)
1/2 c Scallions, thinly sliced
1/2 c Grated carrot
1/2 bn Parsley; chopped
Alfalfa sprouts
Pita bread or tortillas
Dressing:
3 tb Apple cider or rice vinegar
2 tb Eden low sodium tamari
1 ts Prepared mustard
1 tb Sesame tahini
3 tb Water

Blend or whisk dressing and add to beans, scallions, carrots, and parsley. Let marinate at least 15 minutes. Slice pita bread in half and stuff with marinated beans. Top with alfalfa sprouts and serve.


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Black Bean and Fruit Salsa In reply to
1/2 c Mango; ripe, peeled and cubed
1 c Papaya; peeled and diced
1/2 c Pineapple; cubed
1/2 c Red onion; diced
1/2 c Black beans; canned, rinsed and drained
1 ts Habanero pepper sauce
1 tb Cilantro; fresh, minced
1 tb Lime juice; fresh
1 tb Extra-virgin olive oil
1 ts Cumin; ground
1/2 ts Black pepper; freshly ground
1 Clove garlic; minced

Combine all ingredients in a large bowl; toss gently to coat. Yield: 4 cups (serving size: 1 cup salsa).


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Black Bean and Mango Salsa In reply to
1 cn (15 oz) black beans; rinsed and drained
1 Mango
1 c Seeded chopped tomato
1/2 c Chopped onion
1/4 c Chopped fresh cilantro
1 Jalapeno pepper; minced
1 Clove garlic; minced
1 Lemon ; juice of
1 tb Balsamic vinegar
1/4 ts Salt
1/8 ts Pepper
Chop and mix all ingredients. Chill one hour.


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Black Bean and Papaya Salsa In reply to
1 c Cooled or canned black beans
2 Ripe papayas; peeled, seeded and diced small
1/2 Red bell pepper; diced small
1/2 Green bell pepper; diced small
1/2 Red onion; diced small
3/4 c Pineapple juice
1/2 c Lime juice (about 4 limes)
1/2 c Chopped cilantro
2 tb Ground cumin
1 tb Minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper
In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups


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Black Bean and Mango Salsa 2 In reply to
4 c Canned no-salt-added black beans
1 Clove garlic minced
1 Jalapeno; minced
3 tb Lime juice
1/2 c Finely chopped red onion
3 c Washed; chopped ripe mangoes (about 3 mangoes)
1 c Finely chopped fresh pineapple
1/4 ts Hot red pepper
Salt to taste
1/2 c Washed; chopped fresh cilantro
Combine all the ingredients and mix well, Refrigerate.


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Black Bean and Corn Salad In reply to
1 cn (16-oz) drained black beans
1 cn (8-oz) drained corn kernels
1/4 c Vingar
2 tb Oil
1/2 ts EACH salt, suger, black pepper, cumin and chile powder
Cilantro

In bowl, stir together a 16-ounce of drained black beans and an 8-ounce drained can of corn kernels. Toss with dressing of 1/4 cup vingar, 2 tablespoons oil and 1/2 teaspoon EACH salt, suger, black pepper,cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight.


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Black Bean and Corn Salad 2 In reply to
1/3 c Olive or vegetable oil
1 tb Red wine vinegar
1 ts Cider vinegar
1 Clove garlic; minced
1/2 ts Each: ground cumin; dried oregano,
Salt
1/4 ts Sugar
1/8 ts Ground red or cayenne pepper
2 15 ounce black beans; rinsed and drained
1 8 ounce who kernel corn; drained
3/4 c Red onion; chopped
1/2 c Sweet red peppers; chopped

In a bowl, whisk the first 9 ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.


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Black Bean and Corn Salad 3 In reply to
10 cn Black beans
10 cn Corn
9 Peppers; ( green or red, green, yellow)
Yellow & green squash; (optional)
6 Sweet onions; (vidalia would be nice)
Balsamic vinegar
Extra virgin olive oil
Lemon pepper
Garlic powder
2 Or 3 jalapenos; (optional)
Fresh ordried cilantro

Everything is to taste...so you kinda taste as you go along.


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Black Bean and Corn Salad 4 In reply to
16 oz Canned black beans; rinsed and drained
1 c Fresh corn kernels
1 c Fresh corn kernels Or canned and drained or thawed frozen
1/2 c Green onions
1 ts Ground cumin
3 tb Olive oil
2 tb Fresh lime juice
1/2 ts Salt; or to taste

Combine beans, corn and green onions in large bowl.
Briefly warm ground cumin in small skillet over low heat. Remove from heat. Add olive oil, lime juice and salt and whisk to blend. Pour over bean mixture and stir to combine. Taste and correct seasonings.


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Black Bean and Corn Salad 5 In reply to
3 c Canned black beans; rinsed and drained
2 c Corn kernels
1 tb Fresh garlic; minced
1/2 c Red onion; minced
1 c Red or yellow bell pepper; diced
1/4 c Fresh cilantro; chopped
2 tb Ground cumin
3 Limes; juice of
Salt & pepper; to taste
In a large mixing bowl, toss all of the ingredients together. Cover and refrigerate the salad up to 24 hours before serving. Serves 6.


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