Black Bean Corn And Red Pepper Salad With Chile Lime Dressing Food

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CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE



Corn and Black Bean Salad with Basil-Lime Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
  • For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

BLACK BEAN, CORN AND RED PEPPER SALAD



Black Bean, Corn And Red Pepper Salad image

Colorful and delicious, this bean salad is a great side to a variety of meals.

Provided by buckyt

Time 2h

Yield 8

Number Of Ingredients 21

30 ounces black beans, canned, drained and rinsed
1 1/2 cup corn, canned or frozen
1 cup celery, chopped
4 scallions, chopped
1/4 cup red onion, chopped
1 red bell pepper, diced
2 fresh jalapeno peppers, seeded and minced
1/2 cup fresh cilantro, minced
Dressing
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Garnish
red cabbage or lettuce
several sprigs of cilantro

Steps:

  • Dressing: combine lime juice, oil, brown sugar, mustard, spices, salt and pepper in a jar with a tight-fitting lid. Shake well until well blended. Mix beans, corn, celery, red pepper, jalapeno, onions, and cilantro together in a shallow bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day.

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING



Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing image

This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.

Provided by Kendra

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1 pinch cayenne
6 tablespoons lime juice
4 tablespoons olive oil
salt (to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can corn
1 red bell pepper, diced
1/2 cup red onion, finely minced
1/4 cup cilantro, Chopped
3 green onions, very thinly sliced

Steps:

  • In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
  • In a medium bowl, mix the beans, corn, red pepper and red onion.
  • Pour the dressing over the salad and mix well.
  • Chill if desired.
  • Just before serving, top with cilantro and green onion.

Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5

DIVA DIABETIC'S BLACK BEAN SALAD WITH CHILI LIME DRESSING



Diva Diabetic's Black Bean Salad With Chili Lime Dressing image

....perfect, healthy side dish, along with a slice of the DIVA DIABETIC'S TEX-MEX TURKEY MEATLOAF! :)

Provided by DIVADIABETIC

Categories     Beans

Time 15m

Yield 4-6 healthy servings, 4-6 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans black beans, very well drained
1 small red onion, finely diced
1 tomatoes, finely diced
1 small red pepper, finely diced
1 garlic clove, finely diced
2 teaspoons cilantro, finely diced
1 teaspoon red wine vinegar
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 limes
3 tablespoons olive oil
1 tablespoon cilantro, chopped
salt, pepper to taste

Steps:

  • In a jar with a tight lid, shake together the vinegar, oil, the juice of both limes- freshly squeezed, salt and pepper to taste. Add the rest of the ingredients in a large bowl, and drizzle with the dressing. Mix well, adding salt/pepper to taste if desired. Garnish with fresh cilantro and enjoy!

HONEY-LIME BLACK BEAN & CORN SALAD



Honey-Lime Black Bean & Corn Salad image

This is my version of the tex-mex black bean with corn salad. It is a great refreshing summer salad, high in healthy fats. Note: Cook time is for refrigeration.

Provided by Paula

Categories     Black Beans

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (15 1/2 ounce) can black beans, rinsed and drained
1 (15 1/4 ounce) can corn kernels, rinsed and drained, if you have fresh corn in season that's even better
1 medium tomatoes, seeded and chopped
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 avocado, chopped
1/2 cup radish, thinly sliced (optional)
1/4 cup feta cheese, crumbled
1 garlic clove, minced
1/4 cup flat leaf parsley, finely chopped, can use cilantro if you prefer
1 jalapeno pepper, VERY finely minced
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons honey

Steps:

  • Mix the ingredients for the salad in a bowl.
  • Mix the ingredients for the dressing in a separate bowl.
  • Pour the dressing on the salad and mix well.
  • Add salt and pepper to your liking.
  • Refrigerate the salad at least 4 hours, overnight is best.

Nutrition Facts : Calories 242.2, Fat 12.2, SaturatedFat 2.3, Cholesterol 4.2, Sodium 59, Carbohydrate 30.7, Fiber 7.2, Sugar 6.3, Protein 6.8

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE



Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories     Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

  • Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
  • Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
  • Serve at room temperature.

CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING



Chickpea and Black Bean Salad With Chili Lime Dressing image

I got the concept of this recipe from a Canadian Living magazine, but changed it around a bit....cut the oil and kicked up the seasonings I liked it so much, I was having it for breakfast.

Provided by Abby Girl

Categories     Black Beans

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 cups green beans, chopped
1 (19 ounce) can chickpeas, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
1 orange bell pepper, diced
1 cup corn kernel
2 green onions, sliced
1/4 cup fresh coriander or 1/4 cup parsley, chopped
2 tablespoons olive oil
1 teaspoon lime rind, grated
1 1/2-2 teaspoons lime juice
2 teaspoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
pepper

Steps:

  • In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
  • Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
  • CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
  • Adjust seasoning to personal preference.
  • Options:
  • Add/or change to red pepper.
  • Add/or change to red kidney beans.

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