Easy Recipes

Black Bean Salad for Lunch or Camping

This easy black bean salad makes an excellent vegetarian lunch or camping recipe. It can be left in a cooler for a long time, and tastes even better after marinating for many hours. The black bean salad can be made up to two days in advance.

Black Bean Salad

2 15.5 oz. cans black beans (about 3½ cups cooked)
Juice of 3 limes
2 red, yellow, or orange bell peppers, seeded and diced
6 green onions, thinly sliced
2 tbsp honey
1 tbsp cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tsp salt

In a large bowl, make the lime dressing by combining the lime juice, honey, cumin, ground coriander, dried oregano and salt. Mix well with a fork or whisk. Then add the canned black beans, bell pepper, and green onions. Toss well.

If the black bean salad is being prepared in advance, cover and store in a cooler or refrigerator. Warm to room temperature before eating.

Yield: Serves 4

This recipe was adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Cannellini Bean Salad with Lemon-Dill Vinaigrette

Cannellini beans are also known as white kidney beans. It is strongly recommended that you use cooked dried beans for this white bean salad. The salad will greatly benefit from their fresher taste and superior texture.

Cannellini Bean Salad with Lemon-Dill Vinaigrette

4 cups cooked cannellini beans (2 cups dried beans) or two 19 oz. cans, rinsed and drained
½ cup finely chopped red onion
2 small tomatoes, peeled and diced
¼ cup olive oil
¼ cup chopped fresh dill
2 tbsp fresh lemon juice
1 tbsp honey
¼ tsp salt
¼ tsp black pepper

In a large serving bowl, combine the cannellini beans, tomatoes, onion, and 3 tablespoons of dill.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper.
Add the dressing to the white bean salad. Toss well.
Season with salt and pepper to taste. Use the remaining dill as a garnish.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

Here is a very simple and quick Italian side dish. This tastes best with fresh sage and rehydrated dried beans, but I have included measurements for canned beans and dried herbs for convenience. Cannellini beans are also known as white kidney beans.

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

2 cups cooked cannellini beans (1 cup dried) or one 15.5 oz. canned cannellini beans
3 leaves fresh sage, chopped, or 1 tsp. dried sage
3 tbsp olive oil
1 large clove garlic, minced
1 cup crushed tomatoes (less than one 14.5 oz. can)
salt
black pepper

If you are using dried cannellini beans: soak the beans overnight. Add the 6 cups of fresh water and soaked beans to a large pot. Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender. Drain and set aside.
Heat the oil in a large saucepan over medium heat. Add the garlic and fresh sage and cook for 30 seconds, stirring constantly to avoid burning the garlic. Add the crushed tomatoes, and cook, stirring, for two minutes. Add the cannellini beans, lower the heat, and simmer 10-15 minutes. Salt and pepper to taste.

Yield: 4-6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans