Black Bean Fiesta Salad Recipes

FIESTA SALAD

Fiesta Salad image

A fresh Mexican style salad made with black beans, corn, peppers, onion, cilantro and lime juice. Brighten up any meal with this incredible salad

Provided by Steve Cylka

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

1 can black beans (19oz/540ml) (, drained)
1 can corn (12oz/340ml) (, drained)
1 red pepper (, cored and diced)
1/2 English cucumber (, diced)
1/2 sweet onion (, diced finely)
1 jalapeno pepper (optional) (, cored and diced finely)
1/3 cup cilantro (, washed and minced)
1/3 cup lime juice (, (2 or 3 limes usually))
1/3 cup olive oil
1/3 cup sugar
1 tsp salt

Steps:

Toss black beans, corn, red pepper, cucumber, onion and cilantro in a large bowl.
In a separate container mix the oil, lime juice, sugar and salt together until the sugar is dissolved.
Pour the dressing on the salad and stir until everything is coated. Let the salad marinate in the fridge for about 1 hour.
Serve cold.

Nutrition Facts : Calories 231 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

FRESH BLACK BEAN SALAD

Fresh Black Bean Salad image

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 15

Ingredients

3 cans of black beans (15 ounces each) or 4 1/2 cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you'd like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
1/2 teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Steps:

In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Nutrition Facts : ServingSize 1 cup, Calories 245 calories, Sugar 4.1 g, Sodium 769.2 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 12.8 g, Protein 10.9 g, Cholesterol 0 mg

FIESTA BEAN SALAD

Fiesta Bean Salad image

Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette - I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.

Provided by Gina

Categories Lunch Salad Side Dish

Time 10m

Number Of Ingredients 12

Ingredients

2 cloves garlic (minced)
3 tbsp fresh lime juice
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon salt
15 oz can black beans (rinsed and drained)
1 cup canned chickpeas (rinsed and drained)
1 cup cherry tomatoes (halved)
1/4 cup minced red onion (finely diced)
1/4 cup cilantro (chopped)
1 medium avocado (diced)

Steps:

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
When ready to eat, gently mix in avocado and serve right away.

Nutrition Facts : ServingSize 1 generous cup, Calories 335 kcal, Carbohydrate 47 g, Protein 14 g, Fat 11.5 g, SaturatedFat 2 g, Sodium 481.5 mg, Fiber 15.5 g, Sugar 0.5 g

FIESTA BLACK BEAN SALAD

Fiesta Black Bean Salad image

I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.

Provided by PalatablePastime

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 1/2 ounce) can black beans, rinsed and drained
1/2 red bell pepper, chopped fine
1/2 cup chopped red onions or 1/2 cup scallion
1/4 cup frozen sweet corn, thawed
1 -2 fresh jalapenos or 1 -2 other hot pepper, sliced into rings
1 lime (juiced)
1/4 cup minced fresh cilantro (coriander)
3 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1 ripe avocado, diced (but on the firm side)
1 -2 clove garlic, chopped
salt (to taste)
fresh ground black pepper (to taste)

Steps:

Combine ingredients, mixing well.
Cover and refrigerate for several hours before serving.
Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.

Nutrition Facts : Calories 321.8, Fat 18.2, SaturatedFat 2.6, Sodium 7.5, Carbohydrate 34.8, Fiber 11.9, Sugar 5.8, Protein 9.1

BLACK BEAN FIESTA SALAD

Black Bean Fiesta Salad image

This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!-Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 green pepper, diced
1 sweet red pepper, diced
1 cup diced red onion
2 celery ribs, chopped
3/4 cup cubed Monterey Jack cheese
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 354mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

FIESTA BLACK BEAN SALAD

Fiesta Black Bean Salad image

After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions
DRESSING:
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Dash pepper

Steps:

In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

FIESTA BLACK BEAN SALAD

Fiesta Black Bean Salad image

This is an easy, and colorful, side dish. I like to make this as an alternative to a salad. It can also be served as dip with tortilla chips.

Provided by shelshel0110

Categories Black Beans

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups corn (canned and drained or frozen and thawed)
1/2 red onion, diced
1 red bell pepper, diced
2 (15 ounce) cans black beans, rinsed and drained
1 tablespoon chili powder
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons lemon juice or 2 tablespoons lime juice
1/2 cup fresh cilantro, minced
black pepper

Steps:

Gently toss together corn, red onion, red bell pepper, and black beans.
Stir in chili powder and allow to sit at room temperature.
Wisk together olive oil, garlic powder, salt, balsamic vinegar, and lemon/lime juice.
Pour dressing over vegetables.
Stir minced cilantro and black pepper to taste.

Nutrition Facts : Calories 225.6, Fat 4.7, SaturatedFat 0.7, Sodium 54.9, Carbohydrate 38, Fiber 11.2, Sugar 2.4, Protein 11.2

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

MEXICAN FIESTA SALAD

Mexican Fiesta Salad image

"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

Steps:

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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