Corn Black Bean And Pita Bread Salad Recipes

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

MEXICAN-STYLE BLACK BEAN AND CORN SALAD

Mexican-Style Black Bean and Corn Salad image

Economical with a Mexican flair. Easy, easy, easy!

Provided by smcvey

Categories Salad Beans Black Bean Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼ yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin

Steps:

Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g

BLACK BEAN PITA POCKETS

Black Bean Pita Pockets image

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Steps:

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.

CORN, BLACK BEAN, AND PITA BREAD SALAD

Corn, Black Bean, and Pita Bread Salad image

Categories Salad Bean Bake Vegetarian High Fiber Feta Corn Boil Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

two 6-inch pita loaves
3 cups cooked black beans (about two 1-pound cans)
4 ears fresh corn
1 cup finely chopped red onion
1 1/2 cups finely diced celery
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 ounces low-fat feta, crumbled

Steps:

Preheat oven to 375° F.
Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.

BLACK BEANS & CORN

Black Beans & Corn image

Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.

Provided by rpgaymer

Categories Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 (14 1/2 ounce) can black beans, rinsed & drained
1 (10 ounce) can corn kernels, rinsed and drained
2 teaspoons paprika
1/2 teaspoon oregano (The Mexican kind is best)
1/2-1 teaspoon garlic salt
pico de gallo, to taste (optional)
1 avocado, peeled & diced (optional)

Steps:

Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

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