Corn Black Bean Pasta Salad Food

CORN & BLACK BEAN PASTA SALAD

Corn & Black Bean Pasta Salad image

This Corn & Black Bean Pasta Salad combines fusilli pasta with corn, black beans, bell pepper and cilantro for a Southwestern flair.

Provided by Laura

Categories Salad

Time 20m

Number Of Ingredients 13

Ingredients

4 ounces fusilli pasta (uncooked)
1 cup whole kernel corn (drained)
1 cup black beans (drained and rinsed)
1 cup cherry tomatoes (quartered)
1/2 cup yellow or red bell pepper (diced)
1/4 cup cilantro (roughly chopped)
1/2 avocado (diced (optional))
1/4 teaspoon red pepper flakes (optional)
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt

Steps:

Cook pasta according to package instructions. Drain; set aside to cool. Once cooled, add the pasta to a large bowl. Add the corn, blackbeans, tomatoes, bell pepper and cilantro. Stir together.
In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin and salt.
Add the dressing to the pasta salad. Stir to combine.
Refrigerate covered until ready to serve. Add the avocado and red pepper flakes (if desired) just before serving.

Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 208 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 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

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

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

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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 BLACK BEAN SALAD

Corn and Black Bean Salad image

If you like 'southwest cuisine' you will love this.

Provided by Jodi T.

Categories Salad Beans Black Bean Salad Recipes

Time 13h30m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup balsamic vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g

BLACK BEAN & CORN PASTA SALAD RECIPE - (4.1/5)

Black Bean & Corn Pasta Salad Recipe - (4.1/5) image

Provided by á-41955

Number Of Ingredients 9

Ingredients

1 (16-ounce) box rotini tri-colored pasta, cooked
2 cans black beans, rinsed and drained
1 small bag frozen corn, thawed
1 can Rotel
4 green onions, chopped
1/2 cup bell pepper, chopped
1/2 cup white onion, chopped
2 1/2 tablespoons fresh cilantro chopped
3/4 of a large bottle of Zesty Italian dressing

Steps:

Mix all ingredients together and refrigerate at least 2 hours. Enjoy!

CORN AND BLACK BEAN MACARONI SALAD - TEX MEX

Corn and Black Bean Macaroni Salad - Tex Mex image

Chill a beer for this nice and spicy dish! The elbows should be cooked al dente in well salted water to prevent broken mushy noodles. Do salt the water liberally. (2 teaspoons is not a lot once mixed with the rest of the ingredients) Seasons the pasta and avoids father salting in the recipe. This can be eaten as a side or a main balanced meal. I opted for yogurt and smart balance for better health. But you can use sour cream and mayo.

Provided by Rita1652

Categories Black Beans

Time 22m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1 lb elbow macaroni (cooked al dente drained and spread on a towel to cool preventing farther cooking.)
16 ounces canned low sodium corn (rinsed, drained and smoked or grilled for flavor)
16 ounces low-sodium black beans, and drained
1 lime, juice
1 tablespoon chipotle chile in adobo, Minced
1 teaspoon minced garlic
1/2 cup diced celery
1/2 cup sliced scallion
1 cup salsa (your favorite,I do hot)
1/4 cup fresh cilantro, chopped or
1/4 cup fresh parsley, chopped
1/2 cup Greek yogurt
1/2 cup smart balance mayonnaise

Steps:

Mix all ingredients together and chill 1 hour to overnight.
Do additional mayo or olive oil just before serving if extra creaminess is desired.

BLACK BEAN PASTA SALAD

Black Bean Pasta Salad image

Cooking healthy doesn't mean you have to spend hours in a hot kitchen. Debbie Terenzini-Wilkerson serves a low-fat, fuss-free fiesta at her Lusby, Maryland home by simply combining a refrigerating a few tasty ingredients.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

8 ounces rigatoni or penne pasta
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded reduced-fat Mexican cheese blend
1/2 cup chopped green pepper
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 635mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

MEXICAN CORN & BLACK BEAN SALAD

Mexican Corn & Black Bean Salad image

This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

Provided by Little Bee

Categories Black Beans

Time 15m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

2 cups frozen corn (thawed)
1/2 cup black beans (drained and rinsed)
1 tablespoon olive oil
2 tablespoons diced red bell peppers
1 clove garlic, minced
1 small jalapeno pepper, seeded & deveined
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Steps:

Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
(Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
Bring to room temperature before serving and add freshly chopped parsley and cilantro.
Serving Size: 9.

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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