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-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
MEXICAN CORN & BLACK BEAN SALAD
This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.
Provided by Little Bee
Categories Black Beans
Time 15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
- (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
- Bring to room temperature before serving and add freshly chopped parsley and cilantro.
- Serving Size: 9.
NEW MEXICO CORN AND BLACK BEAN SALAD
Fresh and perfect for summer. Eat it with some burger and you have a complete meal! You can adjust the spices if it has too much heat for you.
Provided by Jackson Hole 22
Categories Southwestern U.S.
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. Wisk till it is well combined.
- Wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.Let cool.
- Open can of beans and drain under cold water with a strainer.
- Cut corn kernels off cobs and add to bowl with oil and spices. Add drained beans also.
- Take green chiles (you can buy them canned if you don't have fresh) and remove charred outside. Cut off stem and them chop into 1/4 inch pieces. Add to bowl.
- Toss all ingredients together and then add chopped cilantro and green onions. Mix gently. Add salt and pepper to taste.
- Serve.
QUICK CORN AND BLACK BEAN SALAD
I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
CORN AND BLACK BEAN SALAD
Provided by Barbara Kafka
Categories dinner, easy, lunch, salads and dressings, appetizer, main course
Time 15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 4 grams
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
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