BLACK BEAN AND CORN SALAD
Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa.
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
- Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
- Pour dressing over and toss gently to coat with dressing. Serve right away.
Nutrition Facts : Calories 228 kcal, Carbohydrate 25 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
GRILLED CHICKEN CORN BLACK BEAN SALAD
Need a quick light dinner or lunch? Grilled Chicken Corn Black Bean Salad is on the table in 30 minutes. Invite this high fiber, gluten free, healthy salad to dinner tonight!
Provided by Diane Williams
Categories Main Dishes
Time 45m
Number Of Ingredients 14
Steps:
- Brush the chicken breast with the olive oil and season to taste
- Grill the chicken breast at 325 for 10 minutes on each side, or until juices run clear and the breast is grill marked
- Combine all the ingredients for the salad as described
- Whisk together the dressing and serve on the side in a bowl to drizzle on the salad as desired
- When the chicken is done remove from heat, cool to handling and slice into strips, as desired
- Stir the chicken into the salad
- Serve the salad with the dressing on the side
Nutrition Facts : Calories 475 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 9 grams fat, Fiber 13 grams fiber, Protein 28 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1164 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
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
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
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
BLACK BEAN, CORN & CHICKEN SALAD
Delicious salad that can be served warm or cold. I serve it with olive oil tortillas and sour cream. I think that I found this recipe in a magazine a few years back. Truly delicious, and very healthy.
Provided by Jake and Aimee
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all vegetables.
- Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
- In a large bowl, mix all ingredients together.
- Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
- Stir to redistribute the ingredients.
- Serve with tortillas (avocado & sour cream go well too.).
Nutrition Facts : Calories 570.9, Fat 9.2, SaturatedFat 2.4, Cholesterol 71.4, Sodium 84.5, Carbohydrate 79.7, Fiber 21.9, Sugar 4.7, Protein 47.8
GRILLED CHICKEN WITH BLACK BEAN - CORN SALSA
I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy!
Provided by Kristi
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix together first 7 ingredients.
- Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
- In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
- Cover and chill salsa until ready to serve.
- When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
- Serve with heaping spoonful of salsa atop each piece of chicken.
- Enjoy!
Nutrition Facts : Calories 654.7, Fat 13.6, SaturatedFat 2.4, Cholesterol 131.6, Sodium 296.2, Carbohydrate 66, Fiber 17.6, Sugar 4.5, Protein 70.1
CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS
Now, leftovers ... wondering what to do with a chicken breast or a little rotisserie chicken left over. Take frozen corn, a can of beans, a little fresh ingredients and packaged cheese and WOW. Now I like to roast fresh corn, but frozen corn is just fine for this if time is a problem. Grill inside or outside and top with some fresh tomato, maybe some sour cream or avocado and serve over some quick Mexican rice and a bed of lettuce and dinner for 4. I make these a lot utilizing leftovers and it makes an amazing quick dinner. You can make these completely vegetarian, or use up ham, shrimp, chicken, steak, any veggies in your fridge. Then have fun with the toppings ... Salsa, mango, avocado, sour cream, guacamole, a nice bed of shredded lettuce or even some good Mexican rice.
Provided by SarasotaCook
Categories Chicken
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
- Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
- Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
- Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!
GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE
I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.
Provided by Danielle Alex
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
- Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
- Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
- Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
- When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
- For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
- Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.
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