Mexican Bean And Corn Salad Recipes
MEXICAN-STYLE BLACK BEAN AND CORN SALAD
Economical with a Mexican flair. Easy, easy, easy!
Provided by smcvey
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g
MEXICAN CORN & BLACK BEAN SALAD
This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.
Provided by Little Bee
Categories Black Beans
Time 15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
- (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
- Bring to room temperature before serving and add freshly chopped parsley and cilantro.
- Serving Size: 9.
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
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
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
MEXICAN BEAN AND CORN RICE SALAD
I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.
Provided by Vino Girl
Categories Brown Rice
Time 2h50m
Yield 7 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the salad ingredients in a large bowl.
- Mix the dressing ingredients in a small bowl or measuring cup.
- Pour the dressing over the salad, and mix gently.
- Cover and chill in the refrigerator overnight or at least two hours.
Nutrition Facts : Calories 237.3, Fat 3.4, SaturatedFat 0.6, Sodium 381.1, Carbohydrate 45.3, Fiber 10.2, Sugar 3.5, Protein 10.6
BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH
A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.
Provided by Jb Tyler
Categories Vegetable
Time 25m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
- Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
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
ROASTED MEXICAN CORN SALAD WITH BLACK BEANS
Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.
Provided by Bibi
Time 35m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
- Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
- Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
- Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 g
MEXICAN BLACK BEAN AND ROASTED CORN SALAD
Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.
Provided by healthycook26
Categories Vegan
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
- Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
- In a small bowl, whisk the lime juice, oil and cumin together and set aside.
- When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
- Add the dressing and mix well.
- Add salt and pepper to taste.
- The salad is best when allowed to sit for an hour.
Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6
FANTASTIC MEXICAN CORN AND BEAN SALAD (VEGETARIAN)
This recipe makes a large amount but don't worry when you taste this you won't be able to keep your spoon out of the bowl it is *that* delicious! Plan ahead this salad *must* chill for 24 hours before serving. Adjust the Tabasco and all seasonings to taste. This is perfect for a barbecue get together or to take to a potluck!
Provided by Kittencalrecipezazz
Categories Beans
Time P1D
Yield 12-15 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl whisk together, oil, vinegar, lime juice, sugar, garlic, cumin, chili powder, cilantro, seasoned salt and black pepper until well combined.
- Add in Tabasco or hot sauce to taste.
- In a large glass bowl toss together all the beans, bell pepper, jalapeno pepper, corn and sliced red onions.
- Pour the dressing over the bean mixture; toss to coat the season with white salt and more black pepper if needed.
- Cover and chill 24 hours mixing once or twice during chilling time.
- Just before serving mix in the grape tomatoes.
Nutrition Facts : Calories 257.7, Fat 10.3, SaturatedFat 1.4, Sodium 224.1, Carbohydrate 35, Fiber 7.9, Sugar 5.7, Protein 8.6
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