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.
AVOCADO, BLACK BEAN, CORN & TOMATO SALAD
My grandma gave me this easy recipe one summer while we were on a cross-country road trip. She said she got it from a friend. It's a huge hit at parties and family gatherings!
Provided by beudog
Categories Black Beans
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
- Layer ingredients into a large bowl.
- Pour salad dressing on top and gently toss.
- Let sit, covered, in fridge for a couple hours - if you can wait that long!
- Serve with tortilla chips.
Nutrition Facts : Calories 233.3, Fat 10.5, SaturatedFat 1.6, Sodium 290.3, Carbohydrate 32.4, Fiber 11.4, Sugar 4.3, Protein 7.6
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
- Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
- Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
CORN, TOMATO AND BLACK BEAN SALAD
Provided by Moira Hodgson
Categories weekday, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shuck the corn and scrape off the kernels with a knife. Combine with the black beans in a bowl.
- Cut the tomatoes into quarters, and add them to the beans with the onion. Add the oil, lime juice, salt and pepper, and mix well.
- Just before serving, snip the basil leaves with scissors and mix them into the salad. Correct seasoning.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 750 milligrams, Sugar 7 grams
CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)
Provided by Sandybehr
Number Of Ingredients 9
Steps:
- Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.
CORN, TOMATO, BLACK BEAN AND AVOCADO SALAD WITH LIME VINAIGRETTE
I had several other similar salads, but created this one to fit my taste. It is a great light salad that will accompany a bold main dish.
Provided by Melanie B.
Categories < 15 Mins
Time 10m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix together first four ingredients in a large glass or plastic bowl.
- Whisk together lime juice, mustard, honey, olive oil, cumin, salt, and pepper in another bowl.
- Pour dressing over the salad mixture. Add Cilantro and toss salad.
- Enjoy!
Nutrition Facts : Calories 209.3, Fat 17.6, SaturatedFat 2.5, Sodium 224.8, Carbohydrate 12.5, Fiber 4, Sugar 1.5, Protein 2.9
BLACK BEAN AND CORN SALAD WITH AVOCADO AND TOMATO
Make and share this Black Bean and Corn Salad With Avocado and Tomato recipe from Food.com.
Provided by mammamia 2
Categories Corn
Time 20m
Yield 6-8 bowls, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all, through salt and pepper.
- Divide salad in serving bowls, mounding it in the middle.
- Fan avocado slices along one side of bowl.
- Fan tomato slices along other side of bowl.
- Add a wedge of lime on each bowl or plate.
- If desired, garnish with cilantro.
- Note-you can prepare a few hours ahead to give flavors time to blend. We ate it 2 days later, and it was still good.
Nutrition Facts : Calories 447.1, Fat 22.4, SaturatedFat 3.2, Sodium 259.6, Carbohydrate 53.4, Fiber 16, Sugar 3.8, Protein 14.6
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