Recipe courtesy of Rachael Ray
Total:
10 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Fill a high sided skillet with 1 inch of water and bring to simmer. Liberally salt the water. Add beans and cook 3 to 4 minutes. Drain and cool under running cold water.

Whisk juices and hot sauce together in a shallow salad bowl and stream in olive oil. Add beans and toss to coat. Season the beans with salt and pepper, to taste.

IDEAS YOU'LL LOVE

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Alton Brown

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy of Giada De Laurentiis

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking