Black Bean Salad Santa Fe Recipes

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BLACK BEAN SALAD SANTA FE



Black Bean Salad Santa Fe image

I served this warm on tortillas with smoked cheddar cheese. It is good cold after sitting over night too. This might be good over rice too. Be generous with the chili powder!

Provided by dicentra

Categories     Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 ounce) can black beans, drained and rinsed
1 cup corn
1/2 onion, finely diced
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon lemon juice
1 tablespoon chopped cilantro
1/2 teaspoon salt
1 ripe avocado, cut into 1/2 inch dice
1/2 cup tomatoes, diced

Steps:

  • In a serving bowl, place the beans and corn.
  • Add onion, garlic, spices, lemon juice, cilantro and salt.
  • Toss to combine.
  • Shortly before serving, add the avocado and diced tomato.

Nutrition Facts : Calories 235.4, Fat 8.5, SaturatedFat 1.3, Sodium 310.8, Carbohydrate 35.1, Fiber 11.5, Sugar 3, Protein 9.3

SANTA FE SALAD



Santa Fe Salad image

Crisp colourful veggies and beans are tossed together with some serious flavour from Jalapeño peppers, lime, cilantro and cumin!

Provided by Laureen King

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 10

1/4 cup olive oil
2 juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
1/4 tsp salt and pepper (about 1/4 tsp each, or to taste)
1 can (19oz) can black beans (rinsed and drained)
1 red bell pepper (diced)
1/2 cup chopped red onion
1 can (12oz) kernel corn (I used fresh cooked corn from cob)
1 jalapeño pepper (seeded and finely diced)

Steps:

  • In small jar mix together oil and lime juice.
  • Add cilantro, cumin, salt and pepper and shake well.
  • Mix together black beans, red pepper, onion, corn and jalapeño pepper.
  • Toss together dressing and salad ingredients.

Nutrition Facts : Calories 101 kcal, Carbohydrate 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 125 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SANTA FE SALAD



Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SANTA FE CORN & BLACK BEAN SALAD



Santa Fe Corn & Black Bean Salad image

Make and share this Santa Fe Corn & Black Bean Salad recipe from Food.com.

Provided by boy named Sous

Categories     Black Beans

Time 45m

Yield 10 1/2 cup servings, 10 serving(s)

Number Of Ingredients 8

3/4 cup salsa (I use Rojo or Resers, uncooked not sauce style)
1/4 cup fresh cilantro, chopped
2 -3 jalapenos
1 garlic clove
1/2 teaspoon cumin
1 (15 1/2 ounce) can corn
1 (16 ounce) can black beans (S&W reduced salt is good)
1/2 cup green pepper, diced

Steps:

  • Mix all together.
  • Let stand 1/2 hour ("cooking time" is standing time).
  • Serve in lettice lined bowl if desired.
  • (For extra flavor you could sprinkle on some Taco Spice from a Spice Pack - like McCormick or Lawry's - adds a ton of sodium though!).

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