Hello Food_in lovers today we will show you Mexican Black Bean Salad with other kinds of salads with their step by the step preparation  methods so let's go to each salad ingredients and method 

Ingredients

1 ½ can cooked black beans

2 Ripe plum tomatoes, diced

3 Scallions, sliced

1 tbsp. Fresh lime juice

2 tbsp. freshly chopped cilantro

Salt and freshly ground black pepper to taste

1/3 cup corn

2 tbsp. Olive oil

Method

Combine all ingredients in a medium size bowl and toss gently. Let the salad rest in the refrigerator until serving time. Serve chilled.

Enjoy!

Black Bean and Corn Salsa Ingredients:

1 can Black beans

3 tbsp. freshly chopped cilantro

1 can Yellow corn and white corn

¼ cup Chopped onion

1 can Rootle Lime juice, or squeeze one lime

Method

Drain the liquid from the black beans, rootle and corn cans and combine them in a large bowl. Add in the cilantro and onion and mix well. Just before serving, squeeze in some lemon juice.

Enjoy!

Ingredients:

2 oz. Ground turkey

2/4 cup Cheddar cheese

1 ½ cups Romaine lettuce, chopped 1/8 cup Onions, chopped

½ oz. Tortilla chips

2 tbsp. Salsa

¼ cup Red kidney beans

Method

Add all the ingredients in a large bowl except for the tortilla chips and toss well. Just before serving, top the salad with the crushed tortillas and serve immediately.

Enjoy!

Ingredients Fruit salad:

1 large Peeled mango, diced

2 cups blueberries

2 Sliced bananas

2 cups strawberries

2 cups Seedless grapes

2 tbsp. Lemon juice

1 ½ tbsp. Honey

2 cups Seedless grapes

2 Unpeeled nectarines, sliced

1 Peeled kiwi fruit, sliced

Honey orange sauce:

1/3 cup Unsweetened orange juice

¼ tsp. Ground ginger

Dash nutmeg

Method

Add all the ingredients in a large bowl and toss well until all the ingredients are incorporated. Refrigerate overnight and serve chilled.

Enjoy!

Ingredients:

3 Kiwis, sliced into bite sized pieces 320 oz. Pineapple chunks in juice

215 oz. Drained mandarin oranges, canned in light syrup

2 Bananas

Method

Combine all the ingredients in a large mixing bowl and refrigerate for at least 2 hours. Serve this salad chilled.

Enjoy!

Ingredients:

1 Peeled grapefruit, sectioned 2 Peeled oranges, sectioned 1

16oz. Drained can of black beans

½ cup Red onion chopped

½ Sliced avocado

2 tbsp. Lemon juice

Black pepper to taste

Method

Combine all the ingredients in a large mixing bowl and serve at room temperature. 

Enjoy! 

Ingredients 

2 Cucumbers, thinly sliced 

½ tsp. Salt

 ¼ tsp. Black pepper

 2 tbsp. Granulated sugar

 1/3 cup Cider vinegar

 1 Onion, thinly sliced 

1/3 cup Water

 Method

 Layer the cucumbers and onions alternatingly in a dish. Combine the rest of the ingredients in a blender and blend until smooth. Chill the dressing for a few hours. Just before serving, spoon the dressing over the cucumbers and onions and serve immediately. 

Enjoy! 

Ingredients: 

1 head Romaine lettuce 

1 handful blueberries 

1 oz. goat cheese Crumbled 

2 Roasted beets 

5-6 Cherry tomatoes 

¼ cup Canned tuna Salt, to taste Pepper, to taste

 Method

 Place all the ingredients in a greased baking dish and cover with a foil. Bake in a preheated oven at 250 degrees F for an hour or so. Cool a bit and season per your taste. Serve hot. 

Enjoy! 

 

Ingredients 

1 Head cauliflower, boiled and cut into florets

 ¼ cup Fat free milk 

6 tsp. Splenda

 ¾ tbsp. Cider vinegar

 5 tbsp. Light mayonnaise

 2 tsp. Yellow mustard 

Method 

Combine all the ingredients except for the cauliflower and whisk until smooth. Just before serving top the boiled cauliflower with the prepared dressing and serve warm. 

Enjoy! 

Ingredients: 

1 cup Non-Fat Greek Yogurt or Fat free plain

 Salt and Pepper to taste 

6 cups cucumber, thinly sliced

 ½ cup Onion, thinly sliced

 ¼ cup Lemon juice 

2 cloves Minced Garlic 

1/8 cup Dill weed

 Method

 Drain the excess water from the yoghurt and chill for about 30 minutes. Combine the yoghurt with rest of the ingredients and mix well. Refrigerate for another hour or so and serve chilled.

 Enjoy!

 Ingredients 

16 tbsp. Fat free mayonnaise 

5 cups boiled cauliflower, cut into florets 

¼ cup Yellow mustard 

¼ cup Chopped celery 

½ cup Sliced cucumber 

1 tbsp. Yellow mustard seed

 ¼ cup Dill pickles diced 

½ tsp. Garlic powder 

Method 

Add all the ingredients in a large bowl and toss well until all the ingredients are incorporated. Refrigerate overnight and serve chilled. You can even substitute the cauliflower for potatoes, the dish tastes equally delicious. 

Enjoy! 

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