Fiesta Bean 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

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

FIESTA BEAN SALAD

Fiesta Bean Salad image

Make and share this Fiesta Bean Salad recipe from Food.com.

Provided by lazyme

Categories Black Beans

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
3 tablespoons lime juice
1/4 cup cilantro, chopped
1 teaspoon cumin
2 (15 ounce) cans black beans, rinsed and drained
2 red bell peppers, diced
1 1/2 cups corn, cooked
1 cup red onion, chopped
2 jalapenos, seeded and chopped
4 radishes, sliced (optional)

Steps:

In large bowl, whisk together oil and lime juice.
Add cilantro, cumin, salt and pepper to taste, mixing well.
Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
Taste and adjust seasoning.
To serve, garnish with cilantro sprigs.
Serve at room temperature.

Nutrition Facts : Calories 168.6, Fat 5.3, SaturatedFat 0.8, Sodium 5.6, Carbohydrate 25.1, Fiber 7.4, Sugar 2.2, Protein 7.4

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

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

FIESTA CALIENTE BEAN SALAD

Fiesta Caliente Bean Salad image

A while back there was a supermarket adjacent to my job that had a bean salad that was out of this world that was served as part of their salad bar. I used to get it all the time for lunch. I've been trying to find a recipe like it but none of the recipes that I tried came close until I decided to wing it on my own. So this salad is a clone-like brother to the salad I was so fond of. It pares well with many meats and fish and is a great scooping condiment for tortilla chips. I hope you and yours love it as much as we do!

Provided by ForeverMama

Categories Black Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup olive oil
1/2 cup red wine vinegar
1 lime, zest of
1 tablespoon lemon juice
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 tablespoon salt
3 tablespoons olive oil
2 medium red onions or 1 large red onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 tablespoons ground cumin
1/2 tablespoon black pepper
1/2 tablespoon louisiana hot sauce or 1/2 tablespoon Frank's red hot sauce
1 tablespoon chili powder
1 tablespoon barbecue seasoning (dry seasoning version)
1/4 cup water
1 (10 ounce) package frozen corn kernels or 1 (10 ounce) package garbanzo beans
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (15 1/2 ounce) can black beans, drained and rinsed
3 tablespoons fresh lime juice
1/2-1 cup chopped cilantro (depending on your personal taste)

Steps:

In a medium bowl, add the first 7 ingredients. Combine and set aside.
Heat a skillet over medium high heat, once the skillet it is hot add the 3 tablespoons of olive oil. To the skillet add chopped red onions,red and green bell peppers; cook until translucent. Add garlic and stir to distribute, being careful not to burn garlic.
Add cumin, black pepper, hot sauce, chili powder, barbecue seasoning, and stir over the heat to release the flavors being careful not to burn. Add water and stir until some of the water evaporates.
Add all the beans and corn. Mix thoroughly and heat through.
Add the the reserved olive oil / vinegar mixture. Stir to combine and cook for about 3-5 minutes until heated through. (This salad is meant to have some liquid, but if there is too much liquid cook a little extra to evaporate).
Add lime juice and stir in chopped cilantro to combine. Serve.

Nutrition Facts : Calories 415.3, Fat 20.3, SaturatedFat 2.9, Sodium 1247.6, Carbohydrate 49.8, Fiber 11.8, Sugar 14.2, Protein 11.5

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