Black Bean Salad

Black Bean Salad by Marcy (Foodnetwork.com by Guy Fieri)

Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions
Mix all ingredients in a bowl and refrigerate for 1 hour.

Bean Salad

Bean Salad by Karina

Ingredients

- 1 chopped medium onion (white, red, or other)
- 1 can garbanzo beans
- 1 can pinto beans
- 1 can butter beans
- 1 can great northern beans
- 1 can black beans
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar (or other)
- salt"

Directions

In a medium bowl, mix everything together.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad by Cora (from allrecipes.com)

Ingredients

1/2 cup uncooked quinoa
1 cup water

1 (15 ounce) can garbanzo beans, drained
3/4 cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Directions

Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.