Black Bean And White Corn Salad Recipes

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.

Steps:

• Combine all ingredients in a bowl.
• Refrigerate until ready to serve.

Steps:

• In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
• In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
• Pour over bean and corn mixture. Mix well.
• Place in covered storage vessel and chill 4-6 hours or overnight.
• Stir and garnish with optional red & yellow peppers.

Steps:

• Combine lime juice, vinegar and cumin in a small bowl.
• Add tomatoes through beans to a large lidded container.
• Pour lime juice mixture over vegetables and sprinkle in the salt, one teaspoon at a time, until it tastes right to you. I generally add about a tablespoon.

Steps:

• Preheat the grill to medium.
• Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
• In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

Steps:

• Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

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.

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!

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Steps:

• In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
• In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

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.

Steps:

• Combine Italian dressing, Tabasco, chili powder, citrus juice and cilantro in a jar and shake well; set aside.
• Combine remaining ingredients till evenly mixed.
• Cover salad with dressing and chill at least 4 hours but the salad will be at its best if made the day before serving.
• Serve cool or at room temperature.

Steps:

• Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

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.

Steps:

• Combine first 7 ingredients in large bowl.
• Whisk remaining ingredients until blended. Pour over vegetable mixture; mix lightly.
• Refrigerate 1 hour.

Steps:

• Drain water from corn. Rinse black beans of their juice and mix with the corn, red pepper, red onion, poblano pepper and chopped cilantro.
• Chop vegetables. Blend together with corn, black beans and cilantro.
• In a bowl, combine olive oil, apple cider vinegar, cumin, coriander and salt and pepper.
• Toss with the salad and serve cool.

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.