The Quickest Black Bean Salad
Вставка
- Опубліковано 24 тра 2024
- Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious
Order our new book here - amzn.to/3L9Ioh2
Thanks for watching! Follow me on other social media platforms below.
Facebook: / healthcareisselfcare
Instagram: jane_esselstyn_rn
jane_essels...
Twitter: @JaneEsselstyn
janeesselstyn?lan...
Learn more about the Esselstyn Family Foundation here - esselstynfamilyfoundation.org/
For more information, recipes, and resources, please go to www.janeesselstyn.com
Purchase the book here!
www.amazon.com/gp/product/158...
To see what tool we use in the kitchen, check out this link!
janeesselstyn.com/store/
Video Production by Wade Clark - wadethevide...
Song Credit - app.soundstripe.com/songs/7942
Rag Deluxe - Avocado Junkie
#plantbased #plantbasedcooking #vegan #vegancooking #janeesselstyn#Annesselstyn - Навчання та стиль
Anyone else think that Ann yelling "HA HA HA WHOOO!!! would make a great ringtone? 😸
For sure!
I love her wild energy and enthusiasm 😂
Omg hysterical
yesssss 😸
Lol
🤮
Made this today. It was as good as they say it is…. I added an extra tomato and an extra can of black beans. Who knew lime and balsamic would create such a great dressing. This is a refreshing salad. Nice work, ladies!
So I put it in a taco shell, added cheese and chipotle salsa. The store didn’t have water chestnuts so I substituted avocado. It is delicious.!!!
Btw, water chestnuts are more than crunchy. They are a good source of potassium supplying copper, magnesium, B6 and calcium as well!
Thank you 😊
I add fresh mango!!!
Brilliant!
Mouthwatering!
Jane looks just like her mom!!
That salad looked deeeelicious!! 🙂
I'm not a fan of water chestnuts, never had them in Japan (tried it when I moved to the states), but I use jicama for a recipe like this and the crunch really adds to a salad like this. Planning to make it this holiday. Thank you for reminding us how healthy eating doesn't have to be so stressful and can be put together in minutes! ❤
I love jicama! My friend who grew up in Mexico City encourages ground pepper and lime juice over it! That's my primary way to eat it, but I love the idea of adding it to salads for a crunch! Brilliant!
Great modification. I like to avoid cans when possible.
You read my mind, I am going to add jicama and not water chestnuts. I don't like water chestnuts either.
Thank you. I don't like the water chestnuts either
Thanks for this tip, I don't like water chestnuts either.
I will probably end up adding avocado to this and perhaps a cubed sweet potato or butternut squash. Oh....and some finely chopped jalapenos.....mmmmmm. Hungry now. Thank you ladies!
You're funny. You sound like Ann w the "OH"!!!! 😆
@@donnatecce1884 🤣
Yum is right
I just thought of avocado as well. Have you tried it?
@@susiso-nnenschein I did! It's amazing!
I put Cumin in mine along with bell peppers. Yum!
Ahhh memories of interactions in our three generations!! Much love and laughter!
P.s. I love this salad, it's one of my faves. It's also good as an appetizer, stuffed into boston or romaine lettuce leaves.
you all are a hysterical delight to watch cooking together
Ann is amazing. Just absolutely amazing..
Lately, I have been addicted to Bragg's No Oil Vinaigrette dressing mixed with pomegranate seeds as my dressing of choice. The pomegranate seeds are so special with it.
I appreciate you for doing the recipes from your books. I like making quick dishes that I can eat for a few days. Update. I just made this and I love it. It is so refreshing. This will be one of my good to salads.
It would be nice, just to bump up the flavour is to add just one teaspoon of sugar. A dash of mustard powder, garlic powder, half a teaspoon of ground black pepper with 2tablespoons red wine vinegar and a little lemon juice. Give It a whirl or shake vigorously. It does make a difference in being sweet and a little sour... Haha. That's how I like, that's the way I like it...😊😅😂.
I am in charge of the menu for my Dad's birthday party next month. I am making this! Half the menu is going to be stuff I can eat, the other people will love it too I am sure. 😆
I bought the book for my best friend's dad! I need to get another for myself. I came across something like this w mango that i was taking a lot places that was a hit, but i like this one since its without the cumin profile. Thanks so much!💚💚💚
I get such joy watching the 2 of you. Excited to try this recipe. Thank you !!!❤️
I made this bean salad recently and honestly, it was the best thing I've made in quite a while. Thanks!!!
Just made it and serving it with rice/quinoa and tofu on the side. I added 2 jalapeñas. YUM YUM!!! Thanks for sharing
Looks great. But I would omit the water chestnuts, use cherry tomatoes, definitely some fresh cracked pepper, a little garlic powder, some fresh diced jalapenos, perhaps a little Mexican seasoning, and most definitely fresh avocados! And red onion in place of the sweet yellow onion. Oh, and a smidgen of sugar with the vinaigrette mixture.
Great recipe to have on hand for sure. Your ancient recipes are amazing to have to serve on the table for all occasions. I love cilantro and water chestnuts. These 2 ingredients are my all time go to since l'm an old Chinese gal. I've eaten them all my life. We grow cilantro in our garden. It's a must to have. I follow your delish recipes and l make these dishes from time to time. No salt black beans are the best. Ann you are a sweet tomato 🍅 and if Wade approve....you know it's a winner......lucky camera guy for sure
I always thought Ann was excited before. But now I really know excited looks like!
I used your book yesterday How to Prevent & Reverse Heart Disease, to make quick black bean salad, instant pot quinoa, delicious in a wrap or as a salad by itself. Thank you Anne!
I add a finely chopped jalapeno or serrano, a diced orange or yellow pepper and can of garbanzos
You can add avocados and a pinch of cumin, also the kidney red beans work very well . This is a recipe I always have in my BBQ
I can't wait to try this! I just ate your roasted broccoli and cauliflower bites last night - delicious! I tried baking tofu with the recipe too, which was great! Thank you for sharing your wonderful, flavourful recipes!
"Acid is always the answer" xD what an amaaazing salad :D just gorgeous :) you two are such a delight :) thank you so much for sharing
We enjoy this salad as a dip with scoops tortilla chips. Happy food.
Lately the cilantro has been tasteless . I have added my fresh basil n it’s really good . I do have this over red quinoa or millet . So good .
Since it makes so much I portion it into snack bags and freeze to stir a bit into an omlete and it is wonderful!!
my sis made this and i couldnt eat enuf of it!!! she told me it was just a simple bean salad. she always had unique recipes.
Radish and green onions!
Thank you Jane and Ann -wonderful🙏🏻
This is the best! Ann’s excitement is adorable 🥰 thanks for sharing this with us
Best Ever - Summer is here!
I've made this recipe from your book many times....It is soooo good!!
👍👍👍👍👍👍👍❤️this is the book I have on my table right here. Yes. …. Thank you. …Inspiering. Easy, Quick healthy good . Uncomplicated, Thank you for pointing it out.🌱🌿
Can't wait to try this.
I am salivating!!! Thank you ladies 😊😊😊
Looks amazingly delicious! Can’t wait to try it.
Looking forward to trying this great salad. Thank you
Just made this salad. So quick and really good. I love it.
I want to live on this bean salad. Thank you! Def w/ jalapenos and Siracha.
I love this book!
Ann is so perfect, I love her happiness it's contagious ♥♥💓💓
I just love you guys! You make everything look so good and easy!! Thanks for doing these videos!!! ❤️😊
Making this tomorrow as I love water chestnuts, love watching you both prepare recipes together too! ♥️🍅🌽🧅
I will make that! I can't believe you were chopping and cutting so close together without any mishaps. Love you folxs!
Sending you my love "virtually"! You and the family are so loveable! And so much fun to watch! And your recipes are beyond delicious! I've made many of them, including this one!
Looks definitely! It would be nice in butter lettuce leaves too. ❤
Weeeee thx for sharing and for the inspiration ladies
I just made it and it is delicious! Thank you for sharing the recipe!
Omg,that’s going to be an awesome salad….a must try!!!
Looks delicious and very similar to Texas caviar but without the jalapeño which is fine with me! I would add chunks of avocado because I love it. 😉👍
Oh this looks great
I have made this salad and it is delicious.
Loved this one!
Awsome! Thanks Ladies 🥗
Had to try this recipe today! OMG so delicious!!❤
the comment about water chestnuts made me snort-laugh 'cause it's so true.
Just arriving :) Happy Saturday!
Yum!
I have made a lot of black bean salads but this is by far the best !!. I had it with tuna tacos, chipotle cream, and mango salsa. Twas absofreakinloutely delicious!
I made this salad for the first time this week. This is definitely a keeper! I'm looking forward to making it several times over the summer months. For my husband, I cooked some quinoa and put this salad on top. Oh yummmmmm! 😋😋🥗 Thank you for sharing this. Please keep them coming. 😊
Fabulous.
Oh wow, this is soooo good! Had all ingredients on hand except for the water chestnuts. Instead I substituted thawed shelled edamame. And the dressing is fantastic - Thank you! ❤️
Made this tonight and it’s delicious! Thanks for sharing.first time having water chestnuts. By the way had no tomatoes so I used a can of mild rotel tomatoes and I used red onions . Delicious
Delicious, easy recipe! ❤😊 Thank you,
Looks great!
I have that book! Love you two!
another wonderful video ladies! 💪💚
Shes so proud
I just made your salad and it was quite good ! Thank you.
Ok I told y’all I was going to make this and I did!! Going to share at a camping weekend trip!
You guys are awesome ❤
I love Ann!
Wow this looks delicious so ez!
I love this with fresh corn cut off the cob and instead of tomatoes I like a medium jar of salsa a dollop of sour cream on the top
Looks delicious! Good job Ladies.
Looks delicious!
I’m making this for this weekend’s camping off-roading trip!! It’s in my Kroger pickup order! Thx Ann!
This looks so yummy. I can’t wait to make it. Louise J.
What a hoot. Loved the video and the recipe 🌸🌞🌸
I made this today for lunch and followed it to the tee, except I did add some banana peppers (I would have used Jalapeño peppers, but I used them in my Sourdough Bread). I used to HATE cilantro but have grown to love it.
This was so good! I forgot to pick up water chestnuts so replaced with red pepper for crunch and also added kiwi… so delish!
I have this book!
This looks amazing, I was thinking of putting it into a rice wrap so it can be portable ! : )
Sometimes I add chopped jicama in my black bean salad as well as diced jalapeno. And I use lime juice as the acid .
Those additions sound good.
Nice thank you
Yes i put them in mine.
I have never liked cilantro but I substitute it with parsley.
Roasted corn would be nice in this.
I purchased that book years ago
I used balsamic glaze and lime juice it was delicious!
If my eyes didn't deceive me, Jane put the two lime halves in the juicer together after juicing them separately. Why didn't I ever think of that?
Add chopped avocado to the mix. Serve over a baked sweet potato. Yum 🎉
Straordinario WOW 😂😂😂❤❤
Instead of adding water chestnuts from a can, for the crunch, how about adding fresh jícama chopped up? Just as crunchy, or even more, and goes with the whole "México" vibe!