Rachael Rays Black Bean And Corn Salad Recipes

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 place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!

Steps:

• Combine all ingredients except cilantro in a bowl.
• Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss.
• Sprinkle with cilantro and serve.

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:

• Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
• In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.