Southwestern Bean 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

SOUTHWESTERN RICE AND BEAN SALAD

Southwestern Rice and Bean Salad image

This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

2 cups cold cooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup sliced green onions with tops
1/2 cup picante sauce
1/4 cup prepared Italian salad dressing
1 teaspoon ground cumin

Steps:

Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.

Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

SOUTHWESTERN BEAN AND RICE SALAD

Southwestern Bean and Rice Salad image

We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy—until this recipe came along. — Stephanie Liston, Ankeny, Iowa

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups cooked long grain rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup lime juice
1/4 cup chopped green onions
2 tablespoons canola oil
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.

Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHWESTERN BEAN SALAD

Southwestern Bean Salad image

A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese.

Provided by yooper

Categories Black Beans

Time 10m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomatoes, diced
1 cup frozen corn, thawed
3/4 cup thick & chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt (optional)
1/2 teaspoon ground cumin

Steps:

In a bowl, combine beans, celery, onion, tomato and corn.
In a small bowl, combine dressing ingredients; mix well.
Pour over the bean mixture; toss to coat.
Cover and chill for at least 2 hours.

Nutrition Facts : Calories 208.6, Fat 6.7, SaturatedFat 0.9, Sodium 393.2, Carbohydrate 30.7, Fiber 8.3, Sugar 2.5, Protein 8.4

SOUTHWESTERN BEAN SALAD

Southwestern Bean Salad image

My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup canola oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SOUTHWESTERN 3 BEAN SALAD

Southwestern 3 Bean Salad image

This is my take on a popular salad served a lot at potlucks, salad bars, and tail gate parties. It's simple to make and healthy too! Cook time is chill time. Made for Dining On A Dollar 2010.

Provided by CJAY8248

Categories Southwestern U.S.

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup salad oil
1/4 cup white vinegar
1/4 cup granulated sugar
1/4 teaspoon seasoning salt
1 tablespoon dried onion, minced
1/2 tablespoon red wine (I used Merlot)
1/2 jalapeno, minced
2 tablespoons cilantro, chopped fine
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1/2 cup canned whole kernal corn
1 small carrot, diced and cooked

Steps:

In a small bowl, whisk together the oil, vinegar, sugar, dried onions and seasoning salt. Stir in wine.
Drain and rinse beans. Put into serving bowl. Add corn, jalapeno, carrots, and cilantro. Stir to mix well.
Pour dressing over all and stir to mix. Cover and chill 4 hours or overnight.
Eat and enjoy!

Nutrition Facts : Calories 259.9, Fat 8, SaturatedFat 1.1, Sodium 323.5, Carbohydrate 38.9, Fiber 8.5, Sugar 8.1, Protein 9.3

SOUTHWESTERN BEAN SALAD

Southwestern Bean Salad image

This recipe was created by my Mother during her pregnancy with my Brother & Sister, 41 years ago. It is served as a slightly warmed dish along with BBQ brisket, picnic and such. It is so simple and so good!!!

Provided by Casa Del Soliz

Categories < 15 Mins

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans ranch style beans
1 tablespoon Miracle Whip
1/2 cup diced onion
1/4 cup diced dill pickle
1/2 cup diced mild cheddar cheese

Steps:

Combine all ingredients except cheese into a saucepan. Heat throughly, turn off and add cheese & stir right before you serve. Heat will gently melt some of the cheese and enjoy.

Nutrition Facts : Calories 66.9, Fat 4.7, SaturatedFat 3, Cholesterol 14.8, Sodium 202.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.2, Protein 3.8

TANGY SOUTHWESTERN BEAN SALAD

Tangy Southwestern Bean Salad image

This is one of my aunt's staple recipes. She is a wonderful cook known for knack for "fresh tasting" food - this recipe is exactly that. It is always a big hit at our family functions. There is quite a bit of room for personalization with the herbs...just add what you like and how ever much you'd like. I love cilantro and dill, so I am pretty generous with both, but personally I don't even think it needs the parsley. It's completely up to you. Also, you will have extra dressing, but trust me its great in a plain old green salad too! One more recommendation...make this a day or two before you plan on serving it, if possible. Although it's great right away, this is definitely one of those dishes that gets better over a little time. Cook time does not include the resting time for the salad dressing.

Provided by SweetJ

Categories Black Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup balsamic vinegar
1/4 cup olive oil
1 1/2 teaspoons honey
1 1/2 teaspoons brown mustard
3 -4 garlic cloves (cut in half and left in container to infuse)
2 (15 ounce) cans black beans (drained)
1 (15 ounce) can garbanzo beans (drained)
1 red pepper, chopped
1 celery, chopped
1/2 medium onion, chopped
1 dash hot sauce
1 lime, juice of
fresh cilantro (to taste)
fresh dill (to taste)
fresh parsley (to taste)
1/4 cup balsamic vinaigrette (recipe above)

Steps:

Combine ingredients for balsamic dressing and let rest in the refrigerator a few hours or overnight - the longer it sits, the more garlicky it gets!
Combine all salad ingredients with ¼ cup of the dressing and serve.

Nutrition Facts : Calories 318.1, Fat 10.4, SaturatedFat 1.5, Sodium 219.9, Carbohydrate 45.1, Fiber 12.7, Sugar 2.9, Protein 13

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