Black Bean Corn Salad With Ancho Cilantro Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK BEAN SALAD WITH CORN, CILANTRO, AND CHILI-LIME VINAIGRETTE RECIPE



Black Bean Salad With Corn, Cilantro, and Chili-Lime Vinaigrette Recipe image

Black beans are pitch-perfect in this Southwestern-style bean salad, which is finished with sweet nubs of corn, cilantro, jalapeño, and a crumble of corn chips.

Provided by Jennifer Olvera

Categories     Entree     Salads     Salad

Time 1h

Yield 6

Number Of Ingredients 12

1 (14.5-ounce) can black beans, drained and rinsed
2 tablespoons minced yellow onion
1 ear of corn, boiled and shucked, kernels sliced off
1 jalapeño, finely chopped
Kosher salt and freshly ground black pepper
1 tablespoon lime juice from 1 lime
1 tablespoon extra-virgin olive oil
1/2 tablespoon white wine vinegar
1/4 teaspoon ancho chile powder
1/8 teaspoon cumin
1/4 cup crumbled corn chips
1 1/2 tablespoons minced cilantro leaves and tender stems

Steps:

  • Combine beans, onion, corn, and jalapeño in a medium bowl. Season with salt and pepper.
  • In a small bowl, whisk together lime juice, oil, vinegar, chili powder, and cumin. Season with salt and pepper and whisk again.
  • Toss vinaigrette with black bean mixture. Refrigerate for at least 1 hour or overnight. When you're ready to serve the salad, add corn chips and cilantro and stir to combine. Serve cold or at room temperature. This Recipe Appears In Summer Bean Salads: Black Beans With Corn, Cilantro, and Chili-Lime Vinaigrette

Nutrition Facts : Calories 159 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 420 mg, Sugar 1 g, Fat 7 g, ServingSize Serves 6, UnsaturatedFat 0 g

GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE



Grilled Corn and Black Bean Salad with Cilantro Vinaigrette image

I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.

Provided by Danielle Alex

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 20

4 whole ears sweet corn, husk removed
1 tablespoon vegetable oil for brushing the grill
1 large green bell pepper, cut into 4 pieces, stem and seeds discarded
1 jalapeño
1 (15-ounce) can black beans, rinsed and drained
1 medium red onion, chopped (set 2 tablespoons aside for the vinaigrette)
5 tablespoons chopped cilantro
Zest of 1 large lime
Juice of 2 large limes
1 small roma tomato, chopped (about 1/3 cup)
2 tablespoons red onion, chopped
1 clove garlic, chopped
2 teaspoons adobo sauce from canned chipotle en adobo
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon chili powder
1/4 cup vegetable oil or sunflower oil
3 tablespoon chopped cilantro
1/4 cup to 1/2 cup crumbled queso fresco or feta

Steps:

  • Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
  • Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
  • Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
  • Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
  • When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
  • For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
  • Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.

HEARTY BEAN & CORN SALAD WITH CILANTRO VINAIGRETTE



Hearty Bean & Corn Salad with Cilantro Vinaigrette image

Salads are usually dressed up in an oil and vinegar treatment, and Mexican cooks get very creative with them. We whip up vinaigrettes quickly, either in the blender or simply shaking them up in a jar. After they are made they can be refrigerated and re-used, with just a re-shake to emulsify. Every Mexican home that I know, has their home staple vinaigrettes of choice. Pick a flavor of your choice: say, cilantro! Fresh, grassy, strong.

Provided by Pati Jinich

Categories     Salad

Number Of Ingredients 13

1 15.5oz can black beans (drained and rinsed, or 1 ¾ cups black beans from the pot , drained)
1 15.5oz can garbanzo beans or chickpeas (drained and rinsed, or 1 ¾ cups cooked garbanzo beans, drained)
1 15.2oz can corn (drain and rinsed, or 1 ¾ cup fresh or frozen corn kernels cooked)
1 14oz can hearts of palm (rinsed and cut into 1/4-inch rounds)
1 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1/2 cup cilantro leaves (and upper stems, roughly chopped)
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove (peeled)
1 teaspoon granulated sugar
1/2 teaspoon kosher or sea salt (or more to taste)

Steps:

  • Place all the ingredients for the vinaigrette in a blender and puree until smooth. You may make the vinaigrette up to a week ahead and store covered in the refrigerator. If made ahead, whisk with a fork or whisk to re-emulsify prior to using. You may also shake it in the covered container.
  • In a large mixing bowl, combine black beans, garbanzo beans, corn, red bell pepper and red onion. Pour vinaigrette and combine well. Add hearts of palm, gently toss and serve.

BLACK BEAN & CORN SALAD WITH ANCHO-CILANTRO VINAIGRETTE



Black Bean & Corn Salad With Ancho-Cilantro Vinaigrette image

This was originally published in "The Sonoran Grill" by Mad Coyote Joe. A friend of mine served with fish tacos, and I thought it was absolutely delicious. He used dark red kidney beans as well as black beans (3 cans total).

Provided by Schwabina

Categories     Corn

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 (14 ounce) cans black beans, drained and rinsed
1 lb frozen white corn, thawed
1/2 cup red onion, minced
1/2 cup green onion, finely chopped
2 cups tomatoes, chopped
1 dried ancho chile, rehydrated in water for 45 minutes, seeds removed and finely chopped
1/3 cup seasoned rice vinegar
1 teaspoon sugar
1/3 cup lime juice, freshly squeezed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup light olive oil
1 bunch fresh cilantro

Steps:

  • Combine beans, corn, and both onions in a mixing bowl.
  • In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
  • Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
  • Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.

Nutrition Facts : Calories 352, Fat 10.6, SaturatedFat 1.6, Sodium 155.2, Carbohydrate 53, Fiber 15.8, Sugar 2.5, Protein 15.9

BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE



Black Beans, Corn, and Tomatoes Vinaigrette image

Categories     Salad     Bean     Side     Vegetarian     Family Reunion     Chill     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

1 pound dried black beans, picked over, soaked overnight in cold water to cover, and drained
1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 1/2 cups chopped seeded tomato
3/4 cup thinly sliced scallion
1/3 cup minced fresh coriander plus coriander sprigs for garnish
1/2 cup olive oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt

Steps:

  • In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE



Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories     Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

  • Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
  • Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
  • Serve at room temperature.

More about "black bean corn salad with ancho cilantro vinaigrette recipes"

CORN AND BLACK BEAN SALAD WITH MEXICAN VINAIGRETTE
corn-and-black-bean-salad-with-mexican-vinaigrette image
Instructions. In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and pepper. In a mason jar, shake up all of the ingredients to the vinaigrette. Drizzle the vinaigrette over …
From urbancowgirllife.com
See details


GRILL-ROASTED CORN, BLACK BEAN AVOCADO SALAD CILANTRO …
grill-roasted-corn-black-bean-avocado-salad-cilantro image
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels, or remove …
From italianbellavita.com
See details


BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE
black-bean-salad-with-corn-avocado-lime-vinaigrette image
Combine the corn and black beans with the remaining ingredients, except for the avocado. Toss and chill until ready to serve. Before serving, dice the avocado and add to the salad. It’s important to add the avocado at the last minute to keep it …
From onceuponachef.com
See details


BLACK BEAN AND SWEET CORN SALAD WITH LIME-CILANTRO …
black-bean-and-sweet-corn-salad-with-lime-cilantro image
2012-09-04 Instructions. In a large bowl, combine beans, corn, bell peppers, garlic, scallions, shallots, salt, cayenne, sugar, oil, lime zest and juice, and the 1/2 cup cilantro. Mix well, cover and chill for a few hours or overnight. Right …
From recipes.oregonlive.com
See details


BLACK BEAN & CORN SALAD WITH CILANTRO LIME VINAIGRETTE
2021-06-30 For the salad. 1 can black beans, rinsed and drained; 1 can corn, drained; 1/4 red onion, diced; 1 bell pepper, diced; 1 avocado, diced; 1/4 cup cilantro, chopped; For the …
From foodtalkdaily.com
Servings 6
Total Time 20 mins
See details


RECIPE: MEXICAN AVOCADO AND BLACK BEAN SALAD - CLEVELAND CLINIC
2020-10-30 Ingredients. 1-10 oz bag frozen corn 2 Tbsp lime juice, freshly squeezed ¼ tsp salt 1 tsp olive oil 2 medium avocados, chopped 1 medium green bell pepper, diced
From health.clevelandclinic.org
See details


SUMMER BEAN SALADS: BLACK BEANS WITH CORN, CILANTRO, AND CHILI …
2018-08-10 Bright, summery bean salads, to be specific. Today's easy Southwestern-style rendition combines inky black beans, fresh jalapeños, and corn for a colorful and picnic …
From seriouseats.com
See details


BLACK BEAN AND CORN SALAD WITH CHIPOTLE HONEY VINAIGRETTE RECIPE
1/4 tsp. dried oregano. 2 small chipotle chiles in adobo sauce from a can. Directions. To make the salad: Bring a large pot of salted water to a boil. Add the corn, cover and turn the heat down …
From oprah.com
See details


BLACK BEAN CORN SALAD WITH A CILANTRO LIME VINAIGRETTE - RACHEL B …
2021-05-27 Instructions. In a large mixing bowl, stir together the black beans, corn, tomatoes, red onion, and bell pepper. In a small bowl add all the dressing ingredients and whisk well. …
From rachelbtherd.com
See details


BLACK BEAN AND CORN SALAD WITH CILANTRO FOOD
Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight. Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein …
From homeandrecipe.com
See details


GRILLED CORN, BLACK BEAN AND EDAMAME SALAD WITH CILANTRO-LIME …
Set the corn on the grill, close the cover and grill for about 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Discard the husks and remove kernels. …
From farmflavor.com
See details


CORN AND BLACK BEAN SALSA WITH LIME CILANTRO VINAIGRETTE
2013-08-30 2 15- ounce cans black beans rinsed and drained. 3 ears fresh cooked corn kernels cut off the cob. 2 red bell peppers diced. 2 cloves garlic minced. 2 tablespoons minced …
From thisgrandmaisfun.com
See details


10 MINUTE BLACK BEAN & CORN SALAD | TWO SPOONS
2020-04-08 Instructions. In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro. In a separate small bowl add lime juice, olive oil, …
From twospoons.ca
See details


BLACK BEAN, CORN AND CILANTRO SALAD RECIPE | VITAMIX
Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. Add salt and pepper to taste. Place black beans, corn, tomatoes, and …
From vitamix.com
See details


BLACK BEAN, CORN, AND RED PEPPER SALAD WITH LIME …
2019-03-11 Directions. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill at least 30 minutes and up to over night. Right before serving, add …
From seriouseats.com
See details


Related Search