MEXICAN-STYLE BLACK BEAN AND CORN SALAD
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
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 AND ROASTED CORN SALAD
Provided by Robert Irvine : Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the roasted corn and black beans:
- Preheat oven to 375 degrees F.
- In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
- For the mango salsa:
- Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
- For the vinaigrette:
- Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
- To make the tomato salsa:
- Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
- Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.
ROASTED MEXICAN CORN SALAD WITH BLACK BEANS
Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.
Provided by Bibi
Time 35m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
- Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
- Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
- Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 g
MEXICAN BLACK BEAN AND ROASTED CORN SALAD
Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.
Provided by healthycook26
Categories Vegan
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
- Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
- In a small bowl, whisk the lime juice, oil and cumin together and set aside.
- When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
- Add the dressing and mix well.
- Add salt and pepper to taste.
- The salad is best when allowed to sit for an hour.
Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
CORN AND BLACK BEAN SALAD
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
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
MEXICAN CORN & BLACK BEAN SALAD
This salad is always extremely popular at potluck meals and picnics. It is best to not add the corn chips until you are serving the salad or they get mushy. If we are eating it at home and know we won't eat the entire dish in one sitting, we add the corn chips to the salad once it is on our plate rather than in the serving dish.
Provided by Marg CaymanDesigns
Categories Corn
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the corn. Drain and rinse the black beans. Combine the both with the onion and red pepper in a bowl. (How much pepper and onion you use is up to your personal taste.)
- Mix in the mayonnaise. Once thoroughly combined, stir in the shredded cheese. (You can also use a shredded Mexican cheese blend if you prefer.).
- Crush the corn chips in the bag. Only add to the salad right before serving.
Nutrition Facts : Calories 618.6, Fat 34.2, SaturatedFat 7.8, Cholesterol 30, Sodium 655.6, Carbohydrate 68.4, Fiber 9.2, Sugar 7.5, Protein 15.1
ROASTED CORN AND BLACK BEAN SALAD
This recipe is healthy, simple, and delicious. It goes great with fish, chicken, or meat. I got this recipe from a magazine called inland empire and It has been a favorite ever since.
Provided by mamadelogan
Categories Black Beans
Time 14m
Yield 1/2 salad, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
- Transfer corn to large bowl and stir in remaining ingredients.
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