BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD
This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.
Provided by Tammy Lynn
Categories Trusted Brands: Recipes and Tips Hunt's
Time 10m
Yield 6
Number Of Ingredients 13
Steps:
- Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
- Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 24.1 g, Cholesterol 86.2 mg, Fat 3.8 g, Fiber 7.1 g, Protein 17.8 g, SaturatedFat 0.6 g, Sodium 830.5 mg, Sugar 4.3 g
SUNNY'S SHRIMP, CORN AND BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
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 SHRIMP SALAD
"I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine," says Rosemarie Forcum, a field editor from White Stone, Virginia. "I came across the recipe about 10 years ago and changed it to suit my taste."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. , In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours. , Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.
Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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
COOKING LIGHT BLACK BEAN, CORN AND SHRIMP SALAD
Make and share this Cooking Light Black Bean, Corn and Shrimp Salad recipe from Food.com.
Provided by shmitch2
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
- Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
Nutrition Facts : Calories 354.4, Fat 3.5, SaturatedFat 0.5, Cholesterol 214.9, Sodium 1295.1, Carbohydrate 50.6, Fiber 11.2, Sugar 1.8, Protein 34.9
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 SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD
Steps:
- Make Dressing:
- Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
- Make Salad:
- Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
- Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
- Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.
CORN AND BLACK BEAN SALAD
This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.
- Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 207 g, Fat 6 g, Fiber 10 g, Protein 9 g
BLACK BEAN, CORN & SHRIMP SALAD
Cost per serving: $ 3.48. This Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, and takes little time to prepare. This perfect weekday meal can be altered any way you like, depending on your preferences and what you already have in your kitchen. Try swapping shrimp for grilled chicken or black beans for chickpeas.
Provided by ElizabethKnicely
Categories Black Beans
Time 25m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
- Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
- Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.
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BLACK BEAN, CORN, AND SHRIMP SALAD RECIPE | MYRECIPES
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5/5 (18)Calories 354 per servingServings 4
- Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
BLACK BEAN, CORN AND SHRIMP SALAD RECIPE | MYRECIPES
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5/5 (4)Total Time 35 minsServings 4Calories 477 per serving
- Preheat oven to 400ºF. Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
- Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
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