BLACK BEAN AND CORN SALAD I
This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.
Provided by Bonnie Moore
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 12h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 49.5 g, Fat 8.5 g, Fiber 10.9 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 1083.9 mg, Sugar 6.2 g
BLACK BEAN, CORN AND RED ONION SALAD
This is a healthy dish, especially if you wish to follow a program that can reduce your cholesterol and blood pressure. This can be served over a bed of lettuce or divided into individual servings as a side dish.
Provided by Pantry Savvy
Categories Beans
Time 18m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook kernels of corn in hot water for about 3 minutes. Cool corn in refrigerator. In the meantime, rinse black beans and place in bowl, add red onion, oregano, pepper, dill seeds, and garlic. Remove corn from refrigerator and mix with black bean ingredients.
- Add salad dressing and place in refrigerator for at least one-half hour. Serve on bed of lettuce or in individual bowls. You can make this recipe with your own favorite salad dressing.
- Alternative: Use can of chick peas or red kidney beans.
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, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
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
SALAD OF BLACK BEANS, HEARTS OF PALM AND CORN
Categories Salad Bean Tomato Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Lunch Corn Summer Healthy Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 9
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.)
BLACK BEAN AND CORN SALSA RECIPE
Steps:
- In a large mixing bowl, combine all ingredients until fully incorporated.
- Store in the refrigerator until serving.
- Serve with tortilla chips.
Nutrition Facts : Calories 142 kcal, Carbohydrate 28 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
BLACK BEAN AND CORN SALSA
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
Provided by Erinn Danna
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h25m
Yield 16
Number Of Ingredients 15
Steps:
- Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g
BLACK BEAN AND CORN SALAD
Bright and colorful. Delicious. This goes well with just about any Mexican meal, and is a great take-along for pot lucks too. Cook time is refrigeration time.
Provided by Linorama
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together black beans, corn, bell peppers, onion and jalepeno.
- Mix dressing ingredients together and toss with salad.
- Refrigerate 2-3 hours to allow flavors to mingle.
Nutrition Facts : Calories 143.2, Fat 10, SaturatedFat 1.3, Sodium 290.8, Carbohydrate 13.5, Fiber 2.1, Sugar 3.7, Protein 2.2
BLACK BEAN AND CORN SALAD
Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.-Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.
Nutrition Facts :
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