Best Southwestern Black Bean Chickpea Salad Ww Simply Filling Recipes

SOUTHWESTERN BLACK BEAN & CHICKPEA SALAD - WW SIMPLY FILLING

Southwestern Black Bean & Chickpea Salad - Ww Simply Filling image

Adapted from skinnytaste.com. RE: WW Simply Filling (Core), there's some debate over whether you have to count the EVOO if it's just a couple tsp/serving. I don't and have had outstanding results. So for me, this is a Simply Filling Recipe. If you count the EVOO, it's 1 pt. (For Flex: 5 WW Pts/serving)

Provided by Amy020

Categories Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 1/2 ounce) can black beans, rinsed & drained
1 (15 1/2 ounce) can chickpeas, rinsed & drained
9 ounces frozen corn, thawed
1 large tomatoes, chopped
1 medium avocado, diced
1/4 cup red onion, finely diced
1 scallion, chopped
1 lime, juice of
1 1/2 tablespoons extra virgin olive oil
1/4 cup cilantro, chopped (or to taste)
salt & pepper

Steps:

Combine all ingredients. Marinate in the refrigerator at least 30 minutes to allow flavors to develop.
"Cooking Time" = Chill time.

SOUTHWESTERN CORN & BLACK BEAN SALAD

Southwestern Corn & Black Bean Salad image

Make and share this Southwestern Corn & Black Bean Salad recipe from Food.com.

Provided by BennyMade

Categories Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 large ears of corn, husked
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
fresh ground pepper
2 (15 ounce) cans black beans, rinsed
2 cups shredded red cabbage (see Tip)
1 large tomatoes, diced
1/2 cup minced red onion

Steps:

Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 359.8, Fat 11.3, SaturatedFat 1.3, Sodium 214.9, Carbohydrate 53.3, Fiber 15.6, Sugar 5, Protein 16.7

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Southwestern Black Bean and Hominy Salad image

Like the rest of the northeast, it's been a hot summer here in Eastern Maine; however, most of us here don't have airconditioning, so I'm on the lookout for interesting whole-meal salads! Found this on epicurious. If you haven't tried hominy, it's about time: it's corn treated with cooking lye, so that it comes out with a texture and flavor somewhere between corn and garbanzo beans. Recipe calls for yellow hominy, but all we can find here is white; doesn't make any difference in the taste, from what I can tell. Give it a little time in the refrigerator before serving so it's nice and cold!

Provided by lecole54

Categories Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans black beans, rinsed, drained well
2 (15 ounce) cans hominy, rinsed, drained well
2 avocados, peeled, pitted, diced
2 cups yellow bell peppers, diced
1 cup red onion, chopped
1/2 cup cilantro, chopped
3 tablespoons jalapenos, seeds and ribs removed and chopped
1 cup salsa verde (or more)

Steps:

Combine first 7 ingredients in large bowl. Add 1 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

Nutrition Facts : Calories 550.1, Fat 17.6, SaturatedFat 2.6, Sodium 801.7, Carbohydrate 82.2, Fiber 26.4, Sugar 7.3, Protein 20

SOUTHWESTERN BLACK BEAN JERKY CHILI

Southwestern Black Bean Jerky Chili image

I had this chili on my recent trip to Arizona and it is out of this world delicious. Chef Burke Perry at the Westin Kierland Resort and Spa in Scottsdale, Arizona, was kind enough to share the recipe with me. This makes a lot but I'm sure you can freeze it or feel free to reduce the amounts.

Provided by CookingONTheSide

Categories Meat

Time 1h30m

Yield 2 gallons

Number Of Ingredients 16

Ingredients

1 (96 ounce) can black beans or 3 cups uncooked dried black beans
3 lbs raw ground beef
1 lb beef jerky, shredded
2 large yellow onions, diced
1/2 cup fresh garlic, chopped
8 small green bell peppers, diced
2 chipotle peppers, from can chopped (note very spicy)
2 cups chili sauce, in can
2 cups tomato paste
2 quarts beef stock or 2 quarts chicken stock
1 tablespoon mild chili powder
1 tablespoon cumin
1/2 tablespoon ground black pepper
kosher salt, to taste (because you get saltiness from the beef jerky)
1 cup fresh cilantro, chopped
2 cups smoked mozzarella cheese or 2 cups monterey jack cheese, shredded

Steps:

Brown ground beef in large skillet or dutch oven.
Drain off fat from ground beef.
Return beef to same pan and add diced onions.
Saute for 2 minutes on medium heat.
Add garlic, jerky and green bell peppers.
Carmelize vegetables.
Add tomato paste and deglaze with beef or chicken stock.
Add chili sauce and then remaining ingredients except for the cilantro.
Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
You want to try to keep the cilantro as green as possible.
Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.