Black Bean Jicama And Grilled Corn Salad Food

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
• Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
• Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

JICAMA BLACK BEAN SALAD

Steps:

• Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
• To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD

Steps:

• Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
• Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

CORN AND BLACK BEAN SALAD

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

CORN AND BLACK BEAN SALAD

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.

JICAMA, TOMATO, AND BLACK BEAN SALAD

Steps:

• Whisk together the lime juice, garlic, and cumin in a large bowl and slowly whisk in oil.
• Add beans, jicama, tomatoes, onion, and cilantro, tossing to combine, then season with salt and pepper and serve!

JICAMA AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

BLACK BEAN, JICAMA, AND GRILLED CORN SALAD

Steps:

• Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil.
• Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl.
• Add black beans, jicama, carrots, green onions, cilantro, and basil.
• Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl.
• Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.).