Type what you have

Ingredients

• ✓ black bean
• edamame
• sweet corn
• sweet pea
• red onion
• olive oil
• red wine vinegar
• salt
• parsley
• black pepper
• basil
• garlic powder

Instructions

1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Ingredients

• ✓ black bean
• mild salsa
• vegetable broth
• salt
• cheddar cheese
• sour cream

Instructions

1. 1 Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
2. 2 Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

By theveghead

Ingredients

• ✓ black bean
• ground beef
• salsa
• water
• taco seasoning mix

Instructions

1. 1 Heat a large skillet over medium heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
2. 2 Stir in black beans, salsa, water, and taco seasoning; cook, stirring frequently, until heated through, 5 to 7 minutes.

By Stephanie Land

Ingredients

• ✓ black bean
• cream of chicken soup
• corn
• enchilada sauce
• chicken strips
• milk
• cheddar cheese
• tortilla chip

Instructions

1. 1 Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
2. 2 Ladle into bowls and top individual servings with tortilla chips.

By edlong1121

Ingredients

• ✓ black bean
• shoepeg corn
• feta cheese
• green onion
• olive oil
• cider vinegar
• white sugar

Instructions

1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Ingredients

• ✓ black bean
• canola oil
• onion
• red bell pepper
• cumin
• salt
• cayenne pepper
• granny smith apple
• lemon juice
• cilantro

Instructions

1. 1 Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

By Mickey

Ingredients

• ✓ black bean
• balsamic vinegar
• vegetable oil
• salt
• white sugar
• black pepper
• cumin
• chili powder
• cilantro
• sweet corn

Instructions

1. 1 In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
2. 2 In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

By Jodi T.

Ingredients

• ✓ black bean
• red kidney bean
• great northern bean
• tomato
• green chile pepper
• feta cheese
• red onion
• greek seasoning
• garlic powder
• olive oil
• balsamic vinegar
• honey mustard
• worcestershire sauce

Instructions

1. 1 Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
2. 2 Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

By MICAHGIBSON

Ingredients

• ✓ black bean
• ground beef
• taco seasoning mix
• rotini pasta
• salad dressing
• cheddar cheese
• lettuce
• tomato
• green onion
• corn chip

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
3. 3 Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
4. 4 Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

By Veronica Standeven

Ingredients

• ✓ black bean
• quinoa
• celery
• red onion
• preserved lemon
• olive oil
• orange
• apple cider vinegar
• agave nectar
• salt
• black pepper
• coriander

Instructions

1. 1 Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
2. 2 Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

By Janberet

Ingredients

• ✓ black bean
• ground turkey
• taco seasoning mix
• iceberg lettuce
• tomato
• tortilla chip
• thousand island dressing

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
2. 2 Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

By Jennifer Wood Anastasia

Ingredients

• ✓ black bean
• coconut oil
• water
• flaxseed meal
• coconut sugar
• avocado
• coconut oil
• cocoa powder
• baking soda
• baking powder
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

Ingredients

• ✓ black bean
• brown rice
• salsa
• sweet corn
• chicken breast
• avocado
• cilantro

Instructions

1. 1 Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

By Heather Finn-Brady

Ingredients

• ✓ black bean
• vegetable oil
• onion
• ground turkey
• taco seasoning mix
• lettuce
• corn
• avocado
• green onion
• cheddar cheese
• ranch-style salad dressing

Instructions

1. 1 Heat oil in skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Break ground turkey into small chunks and add to skillet; cook and stir until beginning to brown, 2 to 3 minutes. Sprinkle taco seasoning over the turkey mixture; continue to cook and stir until turkey is completely browned through, 5 to 7 minutes more.
2. 2 Pile lettuce into the bottom of a large salad bowl; top with the turkey mixture, corn, black beans, avocado, green onions, Cheddar cheese, and spicy ranch dressing.

By tonyalee25

Ingredients

• ✓ black bean
• pinto bean
• tomato
• cheddar cheese
• monterey cheese
• romaine lettuce
• catalina salad dressing
• corn chip

Instructions

1. 1 In a large bowl, combine pinto beans, black beans, tomatoes, cheese blend, and lettuce. Add 3/4 of the dressing and mix well. Add corn chips before serving.

By Terra May

Ingredients

• ✓ black bean
• onion
• vegetable broth
• garlic
• cumin
• pumpkin puree
• vegetable broth
• coconut milk
• chipotle pepper in adobo sauce
• tomato
• pumpkin pie spice
• salt
• black pepper

Instructions

1. 1 Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
2. 2 Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
3. 3 Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

By staircases

Ingredients

• ✓ black bean
• ✓ black bean
• tomato
• green chile pepper
• chicken broth
• cumin
• salt
• black pepper
• cayenne pepper
• rice
• sour cream

Instructions

1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Ingredients

• ✓ black bean
• cilantro
• red wine vinegar
• grapeseed oil
• lime
• garlic
• sugar
• salt
• edamame
• corn kernel
• cherry tomato
• green onion

Instructions

1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2

Ingredients

• ✓ black bean
• chicken breast
• corn
• cheddar cheese
• red onion
• red bell pepper
• jalapeno pepper
• ranch dressing
• chipotle chile pepper
• adobo sauce
• sweet pepper
• tortilla chip
• berry

Instructions

1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess

Ingredients

• ✓ black bean
• taco seasoning mix
• flour tortilla
• nacho cheese sauce
• tostada shell
• sour cream
• lettuce
• tomato
• flour tortilla

Instructions

1. 1 Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
2. 2 Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
3. 3 Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

By Soup Loving Nicole

Ingredients

• ✓ black bean
• chicken
• chili bean
• tomato
• green chile
• red enchilada sauce
• chicken broth
• corn kernel
• chili powder
• seasoning salt
• paprika
• cumin
• black pepper
• cream cheese

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
2. 2 Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
3. 3 Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
4. 4 Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

By D Taylor

Ingredients

• ✓ black bean
• tomato
• coconut milk
• vegetable broth
• green onion
• ground ginger
• cumin
• turmeric
• garlic
• salt

Instructions

1. 1 Combine black beans, tomatoes, coconut milk, broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce the heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

By Rebecca Joy Mahoney

Ingredients

• ✓ black bean
• corn kernel
• cider vinegar
• lime juice
• garlic
• cumin
• mustard
• black pepper
• salt
• olive oil
• cilantro
• butter bean
• red onion
• red bell pepper

Instructions

1. 1 Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
2. 2 Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
3. 3 Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

By gtsdls1

Ingredients

• ✓ black bean
• chicken breast
• tomato sauce
• water
• taco seasoning
• spinach
• sour cream
• mexican cheese blend
• salsa

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Ingredients

• ✓ black bean
• brown rice
• water
• pinto bean
• corn
• tomato
• green chile
• flour tortilla
• pepperjack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
4. 4 Divide mixture evenly among tortillas and roll up.
5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
6. 6 Enjoy.

By Melissa Pietrosanti

Ingredients

• ✓ black bean
• cumin
• water
• mango
• cucumber
• jalapeno pepper
• cilantro
• lime
• salt
• black pepper

Instructions

1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Ingredients

• ✓ black bean
• walnut
• rolled oat
• flax seed
• cumin
• paprika
• salt
• cinnamon
• sweet potato
• egg
• onion
• fresno chile pepper
• crimini mushroom
• garlic
• soy sauce
• vegetable oil

Instructions

1. 1 Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
2. 2 Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
3. 3 Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

By ademuri

Ingredients

• ✓ black bean
• chicken breast
• taco seasoning mix
• corn
• iceberg lettuce
• tomato
• green onion
• cheddar cheese
• ranch dressing
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Ingredients

• ✓ black bean
• avocado
• corn
• red bell pepper
• picante sauce
• cilantro
• yellow onion
• lemon juice
• olive oil
• garlic
• cumin

Instructions

1. 1 Mix together black beans, avocados, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until well combined.
2. 2 Cover the bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

By smcvey

Ingredients

• ✓ black bean
• tomato
• butter
• onion
• garlic
• salt
• black pepper
• beef broth
• pumpkin purée
• sherry vinegar
• ham

Instructions

1. 1 Combine 2 cans black beans and diced tomatoes in the bowl of a food processor; pulse until smooth.
2. 2 Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and black pepper; cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, remaining 1 can black beans, beef broth, pumpkin purée, and vinegar until combined; simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham; cook until heated through, 3 to 4 minutes more.

By REEDYGAL