Best Romaine Lettuce With Black Beans Recipes

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING

Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing image

You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. -Heather Carroll, Colorado Springs, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1 package (5 ounces) spring mix salad greens
1 large tomato, seeded and chopped
1 large red onion, chopped
1 medium ripe avocado, peeled and chopped
1 cup canned black beans, rinsed and drained
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup minced fresh cilantro
DRESSING:
1/2 cup salsa verde
1/2 cup fat-free plain Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1-1/2 teaspoons honey
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 439mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

ROMAINE LETTUCE WITH BLACK BEANS

Romaine Lettuce With Black Beans image

Provided by Molly O'Neill

Categories quick, side dish

Time 15m

Yield Four to six servings

Number Of Ingredients 14

Ingredients

1 large head romaine lettuce, cored and trimmed
8 cups cold water
1 1/4 teaspoons kosher salt
1/4 teaspoon baking soda
2 1/2 tablespoons peanut oil
3 cloves garlic, peeled and lightly smashed
1 tablespoon fermented black beans, washed twice and drained
2 teaspoons Shao-Hsing wine or dry sherry
2 teaspoons cornstarch
1 1/2 tablespoons oyster sauce
2 teaspoons soy sauce
1 teaspoon sugar
Pinch of white pepper
2 tablespoons vegetable broth (chicken broth may be substituted)

Steps:

To make the lettuce, separate the leaves from the stalks and cut each across into 2-inch pieces. Place the water, 1 teaspoon of salt and the baking soda in a large pot. Cover and bring to a boil over high heat. Add the lettuce stalks and stir for 5 seconds. Add the leaves and stir for 5 seconds more. Remove from heat, run cold water into the pot, drain well and pat dry. Set aside.
To make the sauce, stir together the wine and cornstarch in a small bowl. Stir in the oyster sauce, soy sauce, sugar, pepper and broth. Set aside.
Heat a wok or large heavy skillet over high heat for 30 seconds. Add the peanut oil and 1/4 teaspoon of salt and use a spatula to coat the pan with the oil. When a wisp of white smoke appears, add the garlic and the black beans. Stir until the garlic turns light brown, about 20 seconds. Add the lettuce and mix well, making sure the leaves are well coated and hot, about 1 1/2 minutes.
Make a well in the center of the pan, pushing the lettuce around the edge. Stir the sauce, pour it in the center of the pan and stir the sauce until it thickens and bubbles. Remove from heat and toss the lettuce with the sauce. Place in a heated dish and serve immediately, over cooked rice if desired.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 794 milligrams, Sugar 2 grams