BLACK BEAN AVOCADO SALSA WITH CORN
Steps:
- Preheat the grill over medium-high heat.
- Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
- Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
- Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.
CORN AND AVOCADO SALAD
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
BLACK BEAN CORN AVOCADO SALAD
Steps:
- To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
- Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together.
- Serve with tortilla chips.
Nutrition Facts : Calories 336 kcal, Carbohydrate 54 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 288 mg, Fiber 17 g, Sugar 5 g, ServingSize 1 serving
AVOCADO AND BLACK BEAN SALAD
I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.
Provided by Irish Rose
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!
Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9
BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE
This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg
BLACK BEAN AND AVOCADO SALAD
Provided by Natalie Clark
Time 10m
Number Of Ingredients 9
Steps:
- Drain and rinse black beans, black eyed peas, and corn. Add diced tomatoes, cilantro, avocado, lime, and dressing. Rinse the beans to remove the starchy water from the can. Here you can see the bubbles from the starch. Once the bubbles are gone, you've rinsed thoroughly. Mix gently to combine while avoiding crushing the avocados. Serve immediately, with tortilla chips if desired. Store leftovers in the fridge, covered, for no more than two days. If you think you won't use it all at once, reserve part in advance and do not add avocados until serving that portion
BARLEY SALAD WITH BLACK BEANS, AVOCADO, AND CORN
This high-fiber barley salad with black beans, avocado, and corn is perfect for meal prep! Store in the refrigerator for a quick, healthy dish any time.
Provided by Diabetic Foodie
Categories Salads & Dressings
Time 10m
Number Of Ingredients 16
Steps:
- Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.
- While continuing to whisk, add the olive oil in a steady stream.
- In a large bowl, gently mix together the barley, black beans, corn, scallions, red pepper, and cilantro.
- Add the dressing and toss to combine.
- Before serving, add the avocado and garnish with lime wedges.
Nutrition Facts : ServingSize 1 serving, Calories 256 kcal, Carbohydrate 40 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 245 mg, Fiber 9 g, Sugar 5 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
BLACK BEAN, AVOCADO, AND CORN SALSA
This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.
Provided by steamsoldier
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.
Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g
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