Make sure everything is drained well, mix everything in a bowl and serve! Great alone, as a salsa for chips, or on a taco salad!
(If you find your red onions garlic a little too spicy and hot, separately microwave them for 20-30~ seconds or longer depending on the strength of your microwave, and then add them.).
Drain and rinse the black beans and put them in
For the black bean salad, place beans in a bowl
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.
Cook meat, add taco seasoning.
Drain beans and stir into meat.
The taco meat will last for several small meals.
Scramble eggs in butter then add 1/2-1 cup of taco meat.
Top with cheddar cheese and guacamole.
Combine vinaigrette ingredients in a bowl & mix well (or you can toss them all in a food processor & blend.).
Layer salad ingredients, & top with vinaigrette.
Enjoy!
(To make lighter, you can reduce oil to 1 T, and skip the cheese!).
lice of brioche, and the Black Bean Hummus on the other slice
To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.
To prepare salad: combine lettuce and remaining ingredients except chips in a large bowl.
Add vinaigrette; toss well to coat.
Serve with chips.
Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together.
This is what I do.
nch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving
sing fermented beans in whole bean form, place the beans in
In a skillet, brown ground beef over medium heat.
Drain fat and add black beans, taco seasoning, tomato sauce, and green chilies.
Stir in cooked macaroni.
Place in a 9 x 13 pan.
Sprinkle top with olives and top with cheese.
Bake at 350\u00b0 for 30 minutes or until heated through.
*black bean corn salad.
Preheat medium to large
until desired doneness.
For Taco Salad:
Serve warm meat atop
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
Whisk sherry, black bean sauce and sugar in a small bowl until sugar dissolves.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Working in batches, stir-fry beef for 2-3 mins, or until browned. Remove from wok and set aside.
Add remaining oil to wok. Stir-fry onion for 1 min. Add carrot and stir-fry for 1 min. Add pepper and zucchini and stir-fry for 2 mins. Return beef to wok along with black bean mixture. Toss until heated through. Spoon into lettuce leaves. Serve.
rowns. Stir in mushrooms and black bean sauce. Cover and bring to
Lightly coat a wok with oil. Stir-fry chicken over high heat for 3 mins, or until browned and cooked through. Set aside. Add vegetables and water chestnuts and stir-fry for 2 mins, until tender. Add black bean sauce and 1/4 cup water. Bring to a boil then reduce heat and simmer for 3 min, until vegetables are tender. Return chicken to wok and stir-fry for 1 min, until heated through. Garnish with cilantro to serve.
Heat half of the oil in a wok on medium. Cook eggplant in batches, cut-sides down, for 6 minutes, until browned, adding oil as needed. Remove and set aside.
Increase heat to high. Stir-fry garlic until just fragrant. Add black bean sauce, sherry, sugar and water. Bring to a boil. Add eggplant, cover and cook 3 minutes, until tender.
Toss in the chili and green onions. Serve with steamed rice.