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The Good Hearted Woman

Home Cooking & Cozy Living

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Em’s Sweet & Spicy Black Beans with Bacon

July 8 By Renée 5 Comments

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make! 

black bean recipe with bacon with cotija

This post may contain affiliate links, but don’t worry – they won’t bite.

Our daughter Em makes the best black beans ever! She’s been making them about once a week for the past few months, and we have been devouring them – for breakfast, lunch and dinner! 

When I asked Em if she’d mind sharing her recipe, she carefully walked me through her process, meticulously noting the ingredient amounts as we went along. She did such a great job, that, when I made two subsequent test batches, I was easily able to replicate her flavors perfectly! (Which means you can too!)

bite of black beans with bacon

Make this Black Beans Recipe Your Own!

One of the many things you will love about Em’s black beans recipe is its flexible ingredient list. You can use your favorite peppers, onions, and chili powder to make it your own! 

Like your beans on the mild side? No problem! Follow the recipe as is. Like your black beans hot and spicy? You can do that – just throw in a hotter pepper or a little more of your favorite chili powder.

black bean recipe with bacon in two bowls

Flexible and Fast!

You will be surprised at how fast and easy Em’s black beans recipe comes together. Start to finish, they take just 30 minutes to make, but the flavors blend so well that they taste like they’ve been simmering all day!

Post Updated July 7, 2020 (Originally published May 18, 2016) 
black bean recipe with bacon with cotija
5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Side Dish
Keyword: black beans, spicy
Servings: 6
Calories: 178kcal
Author: Em @ The Good Hearted Woman

Equipment

  • Enameled Cast Iron Skillet

Ingredients

  • 2 cups cooked black beans 2 cans, drained & rinsed
  • 1 large chopped sweet pepper yellow, orange, red, green (pick your favorite)
  • ½ large chopped onions red, yellow, sweet (pick your favorite)
  • 2 strips thick cut bacon cut into ¼ batons
  • 1 cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder use your favorite
  • ¼ teaspoon chili flakes
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 cloves garlic
  • ⅔ cup chicken stock
  • ⅔ cup water
  • ¼ cup grated cotija or more
US Customary - Metric

Instructions

  • Gather and prep ingredients.
    Black Bean recipe ingredients
  • In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
    spices in bowl
  • Put bacon batons into cold skillet and turn heat on to medium.
    bacon batons in skillet
  • Bring up to heat and cook bacon until crispy.
    cooked bacon in skillet
  • Remove bacon from pan and set aside.
    cooked bacon in bowl
  • Put chopped onion into hot pan. Cook onion in bacon grease until translucent.
    onions cooking in skillet
  • Add peppers and cook 5 additional minutes.
    peppers in skillet
  • Add garlic and spices. Cook another minute.
    garlic and spices in skillet
  • Add drained and rinsed beans to mixture.
    add beans to skillet
  • Add chicken stock and water. Liquid should just cover beans.
    Use a wooden spatula or spoon to deglaze the bottom of the pan.
    add broth to beans
  • Smash beans with a potato masher or the back of a wooden spoon.
    mash beans with potato masher
  • Reduce bring beans to a simmer, and reduce heat.
    Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
    reduce liquid
  • Remove from heat and stir in cilantro and reserve bacon.
    add cilantro
  • Season to taste.
    black beans in skillet
  • Serve topped with grated cotija and additional chopped cilantro.
    black bean recipe with bacon with cotija

Nutrition

Calories: 178kcal | Carbohydrates: 21g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 394mg | Potassium: 358mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1186IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet & Spicy Black Beans go especially well with our Caribbean Chicken Stew!

black beans recipe with bacon

Just a few different ways to enjoy Sweet & Spicy Black Beans: 

  • Breakfast: We like to heat leftover beans and serve spread on a tortilla, topped a little fresh tomato and fried egg. 
  • Soup: These beans make a surprisingly good black bean soup. Just thin leftovers down with a little stock or water, heat them up and top with a dollop of sour cream and a sprinkling of fresh cilantro. 
  • Dip: These beans thicken up very nicely, and can easily be served with chips or crudité. Makes a great, protein-rich afternoon snack! 
  • Potlucks: Someday, when Potlucks are a thing again, this will be a favorite takealong: these beans travel well, have a long “open-air” life, and taste great hot or cool.

black bean recipe in small bowl with chips on sideDo you use a kitchen scale?

I never in a million years thought I would ever use a kitchen scale for anything beyond measuring the flour and water to feed my sourdough starter. By nature, I cook by feel, and even take some pride in being able to throw a bunch of random things in a pot, stir it, and create something wonderful that makes people happy. 

However, my “measuring is mostly for bakers” attitude started to change when I began developing and testing recipes. In order for you to be able to replicate one of my recipes, you first need to know exactly what goes in it (and when, and how); and your pinches and handfuls are almost certainly different than mine. So I gave in and started using a kitchen scale. At first, I was just doing it when I was working up something new; but now I use my scale all the time. 

Things I love about using a kitchen scale instead of measuring cups:

  • Accuracy 
  • Consistency 
  • Improved workflow
  • Fewer dishes!!!!!

Do I still throw things in a pot and wave my magic spoon over it? Well, of course I do! But when I’m trying to replicate a new-to-me recipe, or developing something for you here in GHW, my kitchen scale is a necessary tool; and one I highly recommend for any kitchen.

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

black bean recipe with bacon in hand-thrown ceramic bowl

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

black beans recipe pin  black beans recipe pin

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Main Dishes, Recipes Tagged With: Beans, black beans, easy meals, picnic, potluck

Favorite Layered Taco Salad {Vintage Recipe Redux}

April 1 By Renée 14 Comments

Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Wavy Line

“You don’t have to have anything in common with people you’ve known since you were five. With old friends, you’ve got your whole life in common.“

– Lyle Lovett

Wavy Line

blank

Standing: Julie, Jodi, Marilee, Linda, Kathy & Tracy | Sitting: Kay, Lurissa, Terry & Me

Julie and I first met in kindergarten, and she lives on the opposite side of the country now. We haven’t seen one another face-to-face for probably two decades, but I still (and always will) count her among my dearest friends.

My mother was a working mom in an era when most moms weren’t, and I often went over to Julie’s house after school. In those early, tender years, we spent countless hours together – most often playing house, or school, or our favorite, “Little Princess.” 

I loved going over to Julie’s house. She had two brothers, a sister, a black lab named Licorice, and a little cat named Twinkles. Twinkles was almost always pregnant or taking care of a litter, so there were often kittens to play with.

Julie’s mother was young and beautiful, and in my memory, she always had warm cookies waiting for us when we came home from school. She was patient in a way no other mother I knew was, and her melodic voice with its soft Polish accent only added to her enchantment.

Julie’s father had a quick smile and looked like a business suit model in the Sears Roebuck catalog, and he spoke with a quiet assurance that always made me feel safe. 

In second grade, Jules and I were in Blue Birds together, and our moms were our group leaders. (Blue Birds was the junior organization to the Camp Fire Girls, now Camp Fire.) That year, Julie’s dad, who worked at the Frito-Lay plant in Portland, took us all on a tour of the Doritos factory.

Now you may not know it, but it was Frito-Lay who introduced America to the first mass-produced flavored tortilla chips – specifically, Taco-flavored Doritos – in 1967. So let’s just say this all happened sometime after that… in an era before mandatory hairnets and plexiglass partitions and booties in food production rooms were the norm.

It was also a time when a major food company would be totally cool with it if you were to lead a dozen or so eight-year-olds out onto their production floor, with its whirring, clanking machinery and endless conveyor belts, to show them first-hand how the chips get made. 

Which is exactly what Julie’s dad did.

I still remember feeling dwarfed by all those monstrous machines; the orange-gold chips tumbling down onto the conveyor, and the thick, heady scent of freshly toasted corn and exotic taco seasonings melding together. 

As we gathered around and listened to him explain the chip-making process, Julie’s dad invited us to sample some chips, and he pointed to the conveyor belt. We all reached out and caught up handful as they ferried by, and as I bit the corner of one orange-colored triangle and crunched its warm, spicy deliciousness, I wished I had been brave enough to grab more. 

At the end of our tour, Julie’s dad gave us each a little bag full of Frito-Lay products: Doritos, Fritos, and the like, and a little advertising cook booklet to give to our mom. When we got home from the field trip, my mom filed the little cook booklet in our kitchen cupboard alongside a collection of other similar handouts. At some point, I took it from the cupboard and kept it as my own, and it has held a special place in my recipe collection ever since.

Every time I see that worn little booklet, I think of Julie and that field trip, and those warm, delicious chips. 

Which brings me to today’s recipe. 

Favorite Layered Taco Salad • Easy and economical, this beautiful layered taco salad is deliciously satisfying and always a crowd-pleaser! Tweet & Share!

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

NOTE: This post is neither sponsored nor endorsed by Frito-Lay. (But if anyone there reads it and is interested in seeing more, feel free to reach out! ?)

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By definition, most of the recipes in this vintage advertising booklet are simply branded twists on late-20th-century favorites: casseroles, Salisbury steak, fried chicken, and so forth.

A few are combinations that lunchroom kids figured out long before Frito-Lay thought to write them down, like cheesy Frito hot dogs (“Glamour Dogs”) and crunchy chip-filled sandwiches. And at least one – “Chili Pie Casserole” – has transcended the plate and become the stuff of childhood memories, known more commonly among the junior camping crowd as “Walking Tacos” or “Frito Pie.”

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

Walking Tacos aside, the “Southwest Salad Bowl” recipe is the only one I’ve ever made from this cook booklet, and the one upon which my Favorite Layered Taco Salad is based. 

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

Here’s a shot of the original recipe, complete with dog-ear and random splatters of taco salads past.

This layered taco salad seems to have amazing crowd appeal: it is always a hit when I take it to parties and potlucks! You can dress it up pretty or just throw it together – it’s great either way. 

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

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Vintage Layered Taco Salad Redux 

Over the years, I’ve made many changes and adaptations to the original “Southwest Salad Bowl.” Be sure to scroll down and read the ingredient suggestions listed below the recipe. 

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman
5 from 6 votes

Favorite Layered Taco Salad

Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!
Cook Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Course, Salad
Cuisine: Tex-Mex
Keyword: taco salad
Servings: 8 servings
Calories: 335kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 4 cups Favorite Lettuce or Salad Greens chopped
  • 1 pound Favorite Ground Meat (e.g., chicken, turkey, beef, veggie crumbles)
  • 1 medium onion chopped
  • 1/2 teaspoon salt
  • 2 cups Favorite Cooked Beans
  • 5 ounces Favorite (Tex-Mex friendly) cheese grated
  • 2 1/2 medium tomatoes cut in wedges
  • 1/4 cup sliced olives for garnish
  • 6 ounces Favorite Flavored Tortilla Chips crushed (don't go crazy)

Tomato Sauce (Or substitute 1 cup of your Favorite Salsa)

  • 8 ounces tomato sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon Favorite Chili Powder (e.g., Chipotle, New Mexico, etc.)
  • 1/2 medium onion chopped
  • 1/2 medium tomato chopped
US Customary - Metric

Instructions

  • Saute ground meat, chopped onion in large skillet over medium heat, until meat is browned and onions are soft. 
  • Add salt and beans and heat through.
    Remove meat mixture from pan and set aside. 
  • In medium skillet, combine Sauce Ingredients (e.g., tomato sauce, salt, chili powder, chopped onion and tomatoes).
    Simmer over low heat for 10 minutes.
    Cool before proceeding. 
  • In a large salad bowl, layer lettuce, crumbled tortilla chips, meat mixture, sauce, and grated cheese.
    Repeat.
    Garnish with tomato wedges, sliced olives, and whole tortilla chips. 

Notes

Serve with our delicious Original Taco House Fiesta Dressing {CopyCat Recipe}!
I like to use the Sauce layers to sort of "seal the salad," which I do by smoothing it down over the meat mixture with a spatula or the back of a large spoon. As in more traditional layered salads, this step seems to keep the lettuce crisper longer. 

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 30g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 709mg | Potassium: 672mg | Fiber: 7g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Check out these other meal-size, potluck-worthy salads from GHW:

  • Big Cuban Salad 
  • Spicy Thai Shrimp Salad
  • Citrus Pasta Salad
  • Mediterranean Panzanella {Italian Bread Salad}

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

INGREDIENT SUGGESTIONS & SUBSTITUTIONS

  • Lettuce:
    • Use your favorite lettuce or salad greens. Believe it or not, I prefer good, old-fashioned iceberg for this salad. The other ingredients are very dense, and the light, water heavy lettuce makes a nice contrast. 
  • Ground Beef:
    • I’ve used ground chicken, ground turkey, ground beef, and vegetarian crumbles [Morning Star], all with equal success.
    • If you use a poultry-based ground meat, add a splash of Worcestershire sauce to the meat, onion, and bean mixture to give it a little more body.
  • Kidney beans:
    • Use your favorite bean(s). I am not a fan of the kidney beans suggested in the original recipe, and usually use black or piquinto beans. 
  • American cheese: 
    • We prefer Jack or cheddar, or something along those lines. 
  • Taco Flavored Doritos:
    • Use your favorite flavored tortilla chips. (If you use plain chips, your salad will taste a little flat, but that’s nothing that a little splash of my Original Taco House Fiesta Dressing can’t fix!) 
  • Chili Powder:
    • Chili Powder in my part of the world has come a long, long way since I was a kid. Use the ground chili powder of your choice: chipotle, New Mexico, etc; just be mindful and adjust the amount accordingly.
  • Sauce 
    • If you don’t want to go to the trouble of making the sauce, just use about a cups of your favorite mild-to-medium salsa.

SERVING SUGGESTION: Serve with my Original Taco House Fiesta Dressing {Copycat Recipe}. 

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

PRO TIP: If you use Doritos brand tortilla chips, you will need the better part of one regular sized [9.75 oz] bag. Before you crush any chips for use in the salad, take some time to separate out the unbroken chips in the bag and set them aside. You will use them to garnish the salad before serving. You’ll probably also have a few extra chips to munch on when you’re done. 

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Recipes, Salads Tagged With: black beans, Cheese, tomatoes

Potluck-Worthy Big Cuban Salad (Vegan, Gluten-free)

August 12 By Renée 27 Comments

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce

This post may contain affiliate links, but don’t worry – they won’t bite.

The first time I took this Big Cuban Salad to a potluck, I wasn’t sure how it would be received, because people at parties tend to stick with what they know; often leaving new, unfamiliar foods. As it turned out, I left the party with an empty bowl – my Big Cuban Salad was a huge hit! 

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 

The truth is, this Big Cuban Salad is really just buddha bowl gone BIG! For this salad, I used this Cuban Quinoa Bowl recipe as a jumping off point. 

Get a Big Salad Bowl

To make this big, beautiful salad, the first thing you need is a vessel to put it in. For example, a large pasta bowl, with it’s large, shallow, flat bottom and lots of open bowl space, is perfect repurposed as a party-size salad bowl to showcase the color and beauty of all the ingredients.

PARTY FOOD TIP: You can turn any Buddha Bowl into a Big Party Salad • Check out this recipe for Potluck-worthy BIG CUBAN SALAD and learn how! Tweet & Share!

This salad is great whether you assemble it with warm ingredients or cold – it’s just a matter of personal preference. Personally, I like to make all the ingredients for this salad the day before and chill them. Then, on the day of, it takes only minutes to assemble and serve. 

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
5 from 5 votes

Potluck-Worthy Big Cuban Salad

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Salad
Cuisine: Vegan, Vegetarian
Keyword: Dairy-free, Gluten-free
Servings: 16 servings
Calories: 152kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Large Wide Salad Serving Dish

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 3 green onions minced

Roasted Sweet Potatoes

  • 1 large sweet potato 10-12 ounces, peeled and cut 1/2 cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt

Black Beans

  • 1 cup cooked black beans 1 can, rinsed & drained
  • 1 tablespoon olive oil
  • 1/2 large onion chopped fine
  • 1/2 large red sweet pepper
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

Cilantro-Avocado Dressing

  • 1 large avocado
  • 2-3 tablespoons vegan sour cream or regular if you don't care about it being vegan or dairy-free.
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • Juice of one lime

Spicy Maple-Lemon Cashew Sauce

  • 1/3 cup cashews
  • 1 cup very hot water
  • 2 clove garlic
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch kosher salt

Additional Ingredients

  • 5-6 cups salad greens
  • 2 cups Cherry Tomatoes halved
US Customary - Metric

Instructions

  • Place 1/3 cup raw cashews in a small bowl and cover with very hot water. Set aside to soak while you make the sweet potatoes, quinoa, and black beans.

Seasoned Quinoa

  • Combine vegetable broth, cumin, minced garlic, and salt in a medium saucepan and bring to a simmer over medium-high heat.
  • Stir in quinoa and cover. Reduce heat and simmer for 20 minutes.
  • Remove from heat. (Keep lid on.) Allow quinoa to sit for 15-20 minutes. Fluff with fork and stir in chopped green onions.

Roasted Sweet Potatoes

  • Preheat oven to 400°F.
  • In a gallon-sized Ziploc bag (or large bowl) toss the cubed sweet potatoes with the cinnamon, ginger, and olive oil until evenly covered.
  • Pour sweet potatoes onto an unlined heavy metal sheet pan. Lightly sprinkle evenly with kosher salt.
  • Put in oven and roast sweet potatoes for about 10 minutes, then toss gently and return to oven for another 8-10 minutes, until fork tender. Remove from oven and allow to cool.

Black Beans:

  • While Sweet potatoes are roasting and the quinoa is finishing up, sauté finely chopped 1/2 onion in olive oil until translucent. Add minced garlic clove and chopped red pepper and continue to cook, stirring frequently, until onion begins to turn brown.
  • Add black beans, cumin and salt and cook for 5 more minutes, until beans are tender.
    Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  • Set aside and allow to cook completely.

Cilantro-Avocado Dressing

  • Combine all ingredients and blend with a small beverage or immersion blender until smooth. It should be about the same thickness and consistency as a good milkshake.
    Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  • If mixture is too thick, add a little extra water.

Spicy Maple-Lemon Cashew Sauce

  • Remember those cashews you started soaking at the beginning of all this?!? Drain them, and throw them into a blender with the remaining Cashew Sauce ingredients. (i.e., garlic, red pepper flakes, olive oil, lemon juice and maple syrup.) Puree on high until smooth. Season to taste.

ASSEMBLY

  • Evenly distribute greens in the bottom of very large, flat-bottom bowl.
  • Mound Quinoa in the middle.
  • Arrange the following in concentric circles radiating from the middle; ½ black beans, roasted sweet potatoes, ½ black beans, tomato halves.
  • Drizzle liberally with Cilantro-Avocado Dressing, Spicy Maple-Lemon Cashew Sauce.
  • Garnish with chopped cilantro. Serve remaining Spicy Maple-Lemon Cashew Sauce on the side.

Video

Notes

Note: I like to make all the ingredients the day before and chill them, then assemble everything the day I plan to serve it, but that's just me.  This salad is great whether you assemble it with warm ingredients or cold - it's just a matter of personal preference. 

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2450IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If this salad sounds tasty, you will love our recipes for Sweet & Spicy Black Beans, Calypso Chili, and of course, How to Make a Buddha Bowl. 

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! | The Good Hearted Woman

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Potluck-Worthy Big Cuban Salad is always a crowd-pleaser! #buddhabowl #vegansalad #vegan #diaryfree #glutenfree #cashewdressing #blackbeans #sweetpotatoes #quinoa #partyfood   Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Potluck-Worthy Big Cuban Salad is always a crowd-pleaser! #buddhabowl #vegansalad #vegan #diaryfree #glutenfree #cashewdressing #blackbeans #sweetpotatoes #quinoa #partyfoodWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads, Vegan, Vegetarian Tagged With: black beans, Party Food, salad

Super Easy Super Bowl Party Menu

February 5 By Renée 8 Comments

Start to finish, this Super Easy Super Bowl Party Menu takes a total of less than 2 hours to prepare. Every item on this Caribbean-inspired menu is full of flavor and easy to make, including my Creamy 15-Minute Caribbean Black Bean Dip!

My Super Easy Super Bowl Party Menu - including Creamy 15-Minute Cuban Black Bean Dip!

This week, Super Bowl party menus and round-ups are popping up around the internet like whack-a-moles at the county fair. Trust me, though – this one is different.

This post may contain affiliate links, but don’t worry – they won’t bite.

What makes this Super Bowl Party Menu so different? Because this is not a collection of recipes randomly chosen for their beautiful pictures or festive presentations. No, these are the foods that you will actually find being served up at my house this Sunday. (If the menu looks slim, don’t worry – we are having a pot luck, so there will be plenty of food a’comin’!)

No matter what is on your Super bowl menu, each item served must share a few key characteristics:

    • It is super easy to prepare.
    • It lasts some time on the counter without refrigeration.
    • It tastes fabulous at any temperature.

Cuban Black Bean DIp | The Good Hearted Woman

Cuban-themed Party Menu: 2-Hour Total Prep Time

This year, I decided to focus my menu (very, very loosely) on a Cuban/Caribbean theme. Start to finish, you can make everything on the following menu with less than 2-hours of hands-on preparation time. 

Here’s what I’m serving:

  • Cuban Sandwich Sliders 
  • Tailgate Peach BBQ Sliders
  • Caribbean Mango Salad
  • Cuban Black Bean Dip (Recipe below)
  • Mr. B’s Awesome Homemade Guacamole
  • Homemade Pico de Gallo
  • Corn Chips

In addition to the usual beverages, specialty drinks will include:

  • Homemade Ginger Ale {non-alcoholic}
  • Mr. B’s Whiskey Ginger

If you use canned beans to make this Cuban Black Bean Dip, you can whip up this Cuban-Style Black Bean Dip in just 15 minutes.

Creamy 15-Minute Cuban Black Bean Dip

Cuban Black Bean DIp | The Good Hearted Woman

Creamy 15-Minute Cuban Black Bean Dip

This Creamy 15-Minute Cuban Black Bean is delicious, healthy, and easy to make.
Prep Time5 mins
Cook Time5 mins
Mashing5 mins
Total Time15 mins
Print Recipe Pin Recipe
Course: Appetizer, Party Food, Snack
Cuisine: Caribbean
Keyword: appetizer, black beans, dip
Servings: 10 servings
Calories: 165kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Molcajete (Mexican Mortar and Pestle)

Ingredients

  • 1 tablespoon unrefined coconut oil
  • 1/2 large onion chopped
  • 1/2 red pepper chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 15 oz black beans drained and rinsed
  • 1/4 cup vegetable broth plus a little extra
  • 1-2 teaspoons lime juice
  • salt & pepper to taste

Instructions

  • In a medium skillet over medium heat, saute onion and red pepper in olive oil until tender; about 4 minutes.
  • Add garlic and saute another minute
  • Add cumin, sugar, vegetable broth, and beans and simmer until most of the liquid has been absorbed. Remove from heat.
  • Stir in lime juice.
  • If you have one, use a molcajete (Mexican mortar & pestle) for this next step. If you don't have one, you can use a medium bowl and a potato masher.
    Simply pour everything into the mortar bowl and use the pestle to mash it all together until it is creamy but still chunky.
    Add a little extra vegetable stock if necessary. 
  • Garnish with sliced limes and cilantro.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 28.5g | Protein: 9.5g | Fat: 2.1g | Saturated Fat: 1.4g | Sodium: 22mg | Potassium: 667mg | Fiber: 6.7g | Sugar: 1.8g | Calcium: 57mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Creamy 15-Minute Cuban Black Bean Dip

I call this one “Cat Uncropped #328.” (This is for all of my food blogger friends who have been here, done this.)

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Filed Under: Dairy-free, Gluten-free, Recipe Round-ups, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: Beans, black beans, Cuban, mangos

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