Corn And Black Bean Salad With Basil Lime Vinaigrette Giada Recipe 415 Food

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette image

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

Provided by Scoutie

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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 leaf
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
kosher salt & 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 AND CORN SALAD

Black Bean and Corn Salad image

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

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

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

10 MINUTE BLACK BEAN & CORN SALAD

10 Minute Black Bean & Corn Salad image

Say hello to this super easy black bean and corn salad, tossed in a homemadelime vinaigrette! It's light and refreshing, crunchy, colourful, wholesome and readyin 10 minutes. It's the perfect appetizer for a crowd, and a great side salad.

Provided by Hannah Sunderani

Categories Appetizer Salad Side Dish

Time 10m

Number Of Ingredients 15

Ingredients

1.5 cups corn (cooked (fresh, frozen or canned))
1 cup black beans
1 red bell pepper (chopped)
1 avocado (chopped)
1/4 cup red onion (finely chopped)
1/2 cup cilantro (tightly packed, finely chopped)
1/4 cup lime juice ((about 2 limes))
1/3 cup olive oil
1/4 tsp cayenne pepper flakes
1 clove garlic (finely chopped)
1 tbsp agave
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp sea salt
1/8 tsp pepper

Steps:

In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro.
In a separate small bowl add lime juice, olive oil, cayenne pepper, garlic, agave, cumin, onion powder, sea salt and pepper. Whisk to combine.
Pour dressing over salad and toss to combine. I like to serve this salad with tortilla chips.

Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 7 g, Fat 27 g, SaturatedFat 4 g, Sodium 154 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

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

Ingredients

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.

BASIL BEAN SALAD

Basil Bean Salad image

I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup canola oil
6 tablespoons sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 teaspoon ground mustard
3/4 to 1 teaspoon salt

Steps:

In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.

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Corn And Black Bean Salad With Basil Lime Vinaigrette Giada Recipe 415 Food

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

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.

10 MINUTE BLACK BEAN & CORN SALAD

Say hello to this super easy black bean and corn salad, tossed in a homemadelime vinaigrette! It's light and refreshing, crunchy, colourful, wholesome and readyin 10 minutes. It's the perfect appetizer for a crowd, and a great side salad.

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

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

BASIL BEAN SALAD

I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana

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