Black Bean Salad With Salsa Veggies Food

FRESH BLACK BEAN SALAD

Fresh Black Bean Salad image

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 15

Ingredients

3 cans of black beans (15 ounces each) or 4 1/2 cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you'd like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
1/2 teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Steps:

In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Nutrition Facts : ServingSize 1 cup, Calories 245 calories, Sugar 4.1 g, Sodium 769.2 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 12.8 g, Protein 10.9 g, Cholesterol 0 mg

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING

Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing image

You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. -Heather Carroll, Colorado Springs, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1 package (5 ounces) spring mix salad greens
1 large tomato, seeded and chopped
1 large red onion, chopped
1 medium ripe avocado, peeled and chopped
1 cup canned black beans, rinsed and drained
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup minced fresh cilantro
DRESSING:
1/2 cup salsa verde
1/2 cup fat-free plain Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1-1/2 teaspoons honey
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 439mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

PINTO BEAN SALSA SALAD

Pinto Bean Salsa Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Steps:

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS

Black Bean Salsa with Exotic Fruit and Vegetable Chips image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 2 1/2 cups salsa; 6 servings

Number Of Ingredients 11

Ingredients

1 (15-ounce) can black beans, drained
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
Salt
A few dashes hot sauce, to your taste
Chopped cilantro leaves, optional
1 bag (5 ounces) plantain chips (recommended: Goya brand)
1 bag root vegetable chips (recommended: Terra Chips, any variety)

Steps:

Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.

THE BEST EVER BLACK BEAN SALSA

The Best Ever Black Bean Salsa image

This is one of our favorites! My 7 year old absolutely loves it! This is probably my most requested recipe of all time.

Provided by kristiesnell

Categories Black Beans

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 1/2 ounce) cans black beans, washed and drained
1 (14 1/2 ounce) can corn, drained
2 large tomatoes, seeded and chopped (Romas have few, if any seeds)
1 medium chopped purple onion
1/4 cup chopped cilantro
2 chopped avocados
3 -4 tablespoons lime juice
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon pepper
Tostitos Scoops, 2 bags (optional, not needed if you're serving as a salad)

Steps:

Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
Pour the dressing over the vegetable mixture.
Stir to combine.
Chill.
Serve as a salad or with chips.

Nutrition Facts : Calories 372.8, Fat 15.9, SaturatedFat 2.4, Sodium 409.1, Carbohydrate 51.4, Fiber 16.1, Sugar 5.1, Protein 13.2

BLACK BEAN SALAD WITH SALSA & VEGGIES

Black Bean Salad with Salsa & Veggies image

This black bean salad is for the veggie lovers in the family, with thick and chunky salsa, sweet corn and crunchy red and green peppers.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 can (15 oz.) black beans, rinsed
1 mango, chopped
1 each red and green pepper, chopped
1 cup thawed frozen corn
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. TACO BELL® Thick & Chunky Salsa
1/4 tsp. chili powder

Steps:

Combine beans, mangos, peppers and corn in large bowl.
Mix remaining ingredients until blended. Add to bean mixture; toss to evenly coat.
Refrigerate 1 hour.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g

BLACK BEAN SALSA

Black Bean Salsa image

This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.

Provided by REBECKAH MACFIE

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 8h15m

Yield 40

Number Of Ingredients 6

Ingredients

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Steps:

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 2.5 g, Sodium 207.4 mg, Sugar 0.4 g

BLACK BEAN & CORN SALSA SALAD

Black Bean & Corn Salsa Salad image

I took a basic black bean/corn salad recipe and tweaked it to my taste. I hope you'll like it too. My teenagers even loved it and they normally won't touch anything with beans in it. We used it as a salsa with chips and also as a side to our meal of chicken soft tacos. This has a slightly sweet spicy taste. I used a can of mild tomatoes/peppers but if you like heat, then you will probably want to spice it up a bit more. Enjoy!

Provided by youngdovefarm

Categories Sauces

Time 20m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/3-1/2 cup diced onion (I used white)
1 (10 ounce) can ro-tel mild diced tomatoes and green chilies
3 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1/4 teaspoon sugar, in the raw
chopped fresh cilantro

Steps:

Mix all ingredients and let marinate for at least 30 minutes. Serve with tortilla chips or eat all by itself.

Nutrition Facts : Calories 215.4, Fat 3.7, SaturatedFat 0.6, Sodium 203.6, Carbohydrate 40.4, Fiber 8.9, Sugar 3.1, Protein 9.7

ORZO AND BLACK BEAN SALSA SALAD

Orzo and Black Bean Salsa Salad image

A southwestern pasta salad that is really easy to throw together. Orignially from the Veggie Life Summer '03 magazine.

Provided by helowy

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces orzo pasta
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed and drained
1/2 medium green bell pepper, diced
1 cup salsa, mild to medium-hot
1/2 cup chopped cilantro (or to taste)
3 scallions, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice, fresh
salt, to taste
pepper, to taste

Steps:

Cook orzo according to package directions.
Drain and rinse well.
Combine all ingredients.
Toss to mix well.

Nutrition Facts : Calories 295.5, Fat 3.5, SaturatedFat 0.6, Sodium 264.6, Carbohydrate 54.9, Fiber 9.1, Sugar 2.5, Protein 13

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