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
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
CORN AND MUNG BEAN SALAD
Make and share this Corn and Mung Bean Salad recipe from Food.com.
Provided by dicentra
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Soak beans in bowl of cold water 5 hours, or overnight.
- Place beans in saucepan, and cover with cold water. Bring to boil.
- Reduce heat to medium-low, and simmer 15 to 20 minutes, or until beans are soft, but not mushy. Drain and rinse under cold water.
- Transfer to bowl. Stir in corn, green onions, lime juice, and gomashio. Season with salt and pepper. Chill before serving.
Nutrition Facts : Calories 162.3, Fat 1.1, SaturatedFat 0.1, Sodium 22.5, Carbohydrate 30.9, Fiber 8, Sugar 2, Protein 10.4
MUNG BEAN THREAD SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.
- Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.
- Serve on lettuce leaves with cilantro leaves garnishing the top.
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
SPICY CORN, BLACK BEAN & FETA SALAD
An exciting main-course salad, packed with interesting flavours and textures and a hit of spice
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
- Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.
Nutrition Facts : Calories 612 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.83 milligram of sodium
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17 MUNG BEAN RECIPES (HEARTY AND DELICIOUS!) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Aug 3, 2022Category Dinner, Recipe Roundup
- Mung Bean and Coconut Curry. Who says healthy food has to be boring? Certainly, not me… and that definitely won’t be said about this curry. It’s filling and flavorful but super nutritious.
- Mung Bean Soup. This soup is creamy and comforting, yet it has some actual substance too. Plus, it’s seriously scrumptious and healthy… and just so happens to be vegan.
- Pork Monggo. Filipino pork monggo is a dish your whole family will rave about. It’s meaty, savory, and absolutely delicious. Not to mention, it’s healthy and filling.
- Make-Ahead Super Green Vegan Quinoa Burritos. Some people might hesitate when they first glance at this burrito. And that’s okay because it’s not for everyone.
- Nokdujeon (Mung Bean Pancakes) Pancakes are not just for breakfast anymore! Nokdujeon is a type of savory Korean pancake, popular during Korean New Year.
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