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
TWO-BEAN SALAD
This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Cover and chill until ready to serve.
Nutrition Facts :
TWO-BEAN SALAD
Categories Salad Bean Vegetable Side Fourth of July Picnic Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Shallot Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
- Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.
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
TWO BEAN AND CORN SALAD
Make and share this Two Bean and Corn Salad recipe from Food.com.
Provided by MsKittyKat
Categories Black Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, and cumin in large bowl to blend.
- Add remaining ingredients and toss to coat.
- Season salad with salt and pepper.
- Let stand at least 1 hour and up to 4 hours, tossing occasionally.
Nutrition Facts : Calories 279.6, Fat 10.2, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 40.9, Fiber 9.1, Sugar 2.4, Protein 10.2
TWO-BEAN AND CORN SALAD
Categories Salad Bean Side No-Cook Corn Bell Pepper Summer Jalapeño Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.
TWO-BEAN SALAD
This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
- Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.
TWO BEAN SALAD
Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.
TWO-BEAN, CORN AND ARTICHOKE SALAD
This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.
Provided by SweetySJD
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large mixing bowl.
- Refrigerate at least 30 minutes.
- This salad can be made a day ahead of time.
OUR BEST BLACK BEAN AND CORN SALAD
Prepare this black bean and corn salad for a real crowd pleaser. This colorful dish is perfect for cookouts, potlucks, dinner parties and more!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in large bowl.
- Whisk remaining ingredients until blended. Pour over vegetable mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 60, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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
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