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
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.
BLACK BEAN AND CORN SALAD
For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams
BLACK BEAN AND CORN SALAD II
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
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
KIDNEY BEAN AND CORN SALAD
A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.
Provided by Julie Bs Hive
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain canned beans and set aside.
- Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
- Shake vigorously in a covered jar or blend well.
- Add green pepper and onion to dressing and set aside.
- Arrange beans in a shallow bowl and pour dressing over top.
- Cover; refrigerate no less than 1 hour to allow flavors to blend.
Nutrition Facts : Calories 376.7, Fat 19.4, SaturatedFat 2.5, Sodium 814, Carbohydrate 42.4, Fiber 11.6, Sugar 3.5, Protein 12.5
BLACK BEAN AND CORN SALAD
Make and share this Black Bean and Corn Salad recipe from Food.com.
Provided by Kathy
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 159.6, Fat 5.5, SaturatedFat 0.8, Sodium 2.6, Carbohydrate 23.7, Fiber 5.9, Sugar 3, Protein 6.4
BEAN N CORN SALAD
In Maple Creek, Saskatchewan, Glenda Parsonage stirs together a colorful medley of beans, peppers, corn and other vegetables, then marinates it overnight in a tasty sweet dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; cover and shake well until sugar is dissolved. Pour over bean mixture and gently toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts :
OUR BEST BLACK BEAN AND CORN SALAD
Prepare this black bean and corn salad for a real crowd pleaser. This colorful dish is perfect for cookouts, potlucks, dinner parties and more!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in large bowl.
- Whisk remaining ingredients until blended. Pour over vegetable mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 60, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BLACK BEAN AND CORN SALAD
This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)
- Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 20 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 6 grams
TWO-BEAN AND CORN SALAD
Categories Salad Bean Side No-Cook Corn Bell Pepper Summer Jalapeño Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.
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