Southwest Black Bean Corn Salad Recipes

SOUTHWESTERN BLACK BEAN SALAD

Southwestern Black Bean Salad image

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Provided by Gina

Time 35m

Number Of Ingredients 11

Ingredients

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Steps:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado just before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g

SOUTHWEST BLACK BEAN CORN SALAD

Southwest Black Bean Corn Salad image

This Southwest Black Bean Corn Salad recipe is the perfect summer side dish! It's made with avocado and a creamy cilantro lime dressing.

Provided by Christine Rooney

Categories Appetizer

Time 15m

Number Of Ingredients 12

Ingredients

3-4 cobs fresh sweet corn
2 cans black beans
1 bell pepper
1-2 avocados
3/4 cup Kemps® sour cream
3 Tbsp. lime juice
2 cloves garlic
1/2 tsp. honey
1/2 tsp. cumin
1 heaping cup cilantro
generous pinch kosher salt (adjust to taste)
extra lime and cilantro for garnish (optional)

Steps:

Shuck 3-4 cobs of fresh sweet corn.
Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
Dice 1 large bell pepper.
Drain and rinse 2 15 oz. cans of black beans.
Cut 1-2 avocados in half. Dice the avocados into small pieces.

Nutrition Facts : Calories 75 kcal, ServingSize 1 serving

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Corn

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

SOUTHWESTERN BLACK BEAN AND CORN SALAD

Southwestern Black Bean and Corn Salad image

A delicious salad of black beans and corn tossed in a tangy lime dressing. Great on its own or as a healthy side to your favorite mexican meal!

Provided by ashleya_day

Categories Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lime, juice of
1 tablespoon red wine vinegar
3 tablespoons vegetable oil (or olive oil, whatever you prefer)
1 -2 tablespoon honey
salt and pepper
1/4 cup chopped cilantro
red pepper flakes
0.5 (4 ounce) can green chilies
1/4 cup chopped red bell pepper
1 diced avocado
1 (14 ounce) can corn, drained
1 (14 ounce) can black beans, drained and rinsed

Steps:

Whisk together first six ingredients in a medium size bowl. Toss in green chiles, bell pepper, corn, and black beans. Let sit for at least half an hour and add avocado before serving.
Enjoy!

Nutrition Facts : Calories 401.7, Fat 19.3, SaturatedFat 2.7, Sodium 23.3, Carbohydrate 54.2, Fiber 13.3, Sugar 9.2, Protein 11.2

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