Best Ham And Black Bean Bean Salad Recipes

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SUNNY'S BLACK BEAN AND HAM EGGS BENEDICT



Sunny's Black Bean and Ham Eggs Benedict image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

One 15-ounce can black beans, rinsed and drained
1/2 cup frozen corn (do not thaw)
1/4 cup instant oatmeal
One 1.25-ounce packet taco seasoning mix
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 egg, beaten
4 to 6 tablespoons olive oil
1 stick butter, at room temperature, cut into 4 pieces
3 egg yolks, beaten until they lighten in color
2 tablespoons fresh lime juice
Kosher salt
6 ounces deli ham, sliced paper thin (if you go to the counter)
4 poached or sunny-side up eggs
1/4 cup chopped dill pickles
1/4 cup lightly chopped fresh cilantro
2 Roma or plum tomatoes, seeded and chopped

Steps:

  • For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture. Stir in the corn, oatmeal, taco seasoning and garlic. Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper. Fold in the egg. Cover the bowl and refrigerate for 15 minutes to hydrate the oats.
  • In a large nonstick pan, heat the oil on medium heat. When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls. Drop them into the pan, then press each into a patty shape with a spatula. Cook on one side until golden and a bit crisp, about 8 minutes. Flip and cook on the other side until slightly crisped, 5 to 8 minutes more. Remove to individual serving plates.
  • For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt. Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts. Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in. Taste and adjust with salt if needed. Keep warm on the double boiler.
  • Divide the ham into 4 servings and place a portion on top of each black bean patty. Top each with an egg, drizzle over the sauce and sprinkle with pickles. Sprinkle the plate with cilantro and tomatoes. Serve warm.

BLACK BEANS AND HAM



Black Beans and Ham image

From Betty's Soul Food Collection... Cook up some comfort with ham and beans. Cornmeal biscuits are the special topper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1/2 cup chopped red or green bell pepper
2 cans (15 oz each) Progresso™ black beans, undrained
2 cups cubed fully cooked ham
2 teaspoons chili powder
1 1/2 cups Original Bisquick™ mix
1/3 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
  • Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture.
  • Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 66 g, Cholesterol 40 mg, Fiber 11 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1720 mg

CARIBBEAN BLACK BEAN SALAD



Caribbean Black Bean Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 1h15m

Yield Four servings

Number Of Ingredients 13

1/2 pound black beans
2 large ham hocks
1 large bay leaf
1 teaspoon coriander seeds, cracked
1 teaspoon cumin seeds, crushed
1 teaspoon red chili pepper flakes
1/4 teaspoon ground cinnamon
1/4 cup lime juice
1 tablespoon Sherry vinegar
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/2 cup whole coriander leaves, rinsed and dried

Steps:

  • Place the black beans in a large saucepan. Add the ham hocks, bay leaf, coriander seeds, cumin seeds, chili flakes and cinnamon. Add cold water to cover. Simmer gently over medium heat until the beans are tender, about 45 minutes. Remove the ham hocks. Set aside to cool. Drain the beans and rinse under cold running water until chilled. Set aside.
  • Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season with the salt and pepper. Set aside. Pull the ham off the hock, discarding the bone and fat. Mince the meat and add it to the salad bowl. Add the beans and coriander leaves. Toss to combine. Season to taste with additional salt and pepper.

Nutrition Facts : @context http, Calories 736, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 9 grams, Protein 74 grams, SaturatedFat 10 grams, Sodium 2316 milligrams, Sugar 2 grams, TransFat 0 grams

BLACK BEAN SALAD



Black Bean Salad image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 9

1 can black beans
3 mushrooms, diced
1/2 medium sized onion, diced
2 celery stalks, diced
1/4 cup olive oil
10 sprinkles rice wine vinegar
Few dashes seasoned salt
1 carrot with oblique cut
10 sprigs fresh dill, diced

Steps:

  • Mix all ingredients together in a large bowl and serve.

BLACK BEAN SALAD



Black Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 16

1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Steps:

  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  • For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

BLACK BEAN SALAD



Black Bean Salad image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 11

16-ounce can black beans, rinsed, drained and dried
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/2 cup steamed haricots verts, chopped into 1-inch lengths
Mustard Vinaigrette, recipe follows, mixed with cilantro
Thin slices of red onion
1 teaspoon or so Dijon mustard
4 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper

Steps:

  • Combine beans, bell peppers, haricots verts and season to taste with vinaigrette mixed with chopped cilantro leaves. Garnish with red onion.
  • Combine all ingredients.

HEARTY THREE-BEAN-AND-HAM SALAD



Hearty Three-Bean-and-Ham Salad image

Growing up in the South, we were surrounded by three-bean salads, which are something of an aquired taste. We ate up Mama's beans and ham hocks, but give us kids a cold bean salad and we'd be out the backdoor. Well, now we've seen the error of our ways-plus canned beans seem to be better these days, less mushy and more flavorful. Here we toss them with spicy cheese and leftover ham for a main-course salad that's delicious served with Moist-and-Easy Corn Bread (page 45).

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup red wine vinegar
2 teaspoons sugar
Salt and freshly ground black pepper to taste
1 pound thick-cut ham steak (from your supermarket's deli counter), cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can cut green beans, rinsed and drained
2 scallions (white and light green parts), chopped
4 ounces pepper Jack cheese, cut into 1/2-inch pieces (optional)
1 head Bibb lettuce

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper.
  • In a medium bowl, combine the ham, kidney beans, chickpeas, green beans, scallions, and pepper Jack cheese (if using). Add the dressing and gently toss until combined.
  • For each portion, arrange 2 leaves of Bibb lettuce to make a bowl on a plate and fill with the bean salad.
  • This salad gets better as it sits (up to 4 days, refrigerated), so it's perfect for picnics and potlucks.

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