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
QUICK CORN AND BLACK BEAN SALAD
I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
BLACK BEAN, CORN, AND TOMATO SALAD WITH FETA CHEESE
I tasted many salads with similar ingredients, but all seemed very bland, so I developed this myself. It is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pop. It's wonderful to make in summer with fresh ingredients from the garden or farmer's market. This is great with BBQ's or for potlucks. My husband likes it best with fish tacos.
Provided by Jani Whitsett
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 9h
Yield 12
Number Of Ingredients 14
Steps:
- Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
- Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 16.8 g, Cholesterol 16.8 mg, Fat 22.4 g, Fiber 6.3 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 384 mg, Sugar 3.5 g
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
CHOPPED POWER SALAD WITH CHICKEN
Enjoy this filling and colorful salad for lunch or dinner. The dressing gets made in the same bowl that the salad is tossed in, so the greens absorb every bit of flavor.
Provided by Carolyn Casner
Categories Healthy Chopped Salad Recipes
Time 20m
Number Of Ingredients 16
Steps:
- Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.
Nutrition Facts : Calories 466 calories, Carbohydrate 14 g, Cholesterol 130 mg, Fat 24 g, Fiber 4 g, Protein 49 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 7 g
MEXICAN BLACK BEAN AND CORN SALAD
Steps:
- Drain and rinse the black beans and corn then place in a large bowl.
- Add the diced tomato, red pepper, and red onion along with the avocado oil, lime juice, minced garlic and cilantro and season well with sea salt and fresh ground pepper.
- Give the salad a good mix to combine, then add the diced avocado and gently mix through.
Nutrition Facts : Calories 252 kcal, Carbohydrate 31 g, Protein 7 g, Fat 13 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
BLACK BEAN AND CORN SALAD II
This salad is very colorful and includes a very tasty lime dressing.
Provided by Jen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g
BLACK BEAN, CORN, AND TOMATO SALAD
This is easy, delicious, colorful, delicious, uses currently-in-season fresh corn and tomatoes, and, oh yes, is really good. I made a double batch of this yesterday for two of us, and we just polished off the rest of it this evening. BTW, Ordinary tomato is fine instead of plum tomato (and we happen to use more of it); I highly recommend flat-leaf parsley, if you can find it, because the curly stuff is not nearly as flavorful; You can use radicchio or any other kind of lettuce (if you choose to use any at all); The salad tastes even better the second day!; Flavor is better when served closer to room temp as opposed to ice cold.
Provided by Dave Miner
Categories Black Beans
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk together lemon juice, oil, and salt to taste.
- Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
- Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
- Line 2 plates with lettuce and divide salad between them.
Nutrition Facts : Calories 407.8, Fat 15.4, SaturatedFat 2.3, Sodium 20, Carbohydrate 55.8, Fiber 16.6, Sugar 4.3, Protein 17.1
CORN, TOMATO AND BLACK BEAN SALAD
Provided by Moira Hodgson
Categories weekday, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shuck the corn and scrape off the kernels with a knife. Combine with the black beans in a bowl.
- Cut the tomatoes into quarters, and add them to the beans with the onion. Add the oil, lime juice, salt and pepper, and mix well.
- Just before serving, snip the basil leaves with scissors and mix them into the salad. Correct seasoning.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 750 milligrams, Sugar 7 grams
BLACK BEAN, CORN, AND TOMATO SALAD
Categories Salad Bean Leafy Green Tomato Side No-Cook Vegetarian Quick & Easy High Fiber Corn Vegan Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.
CORN, TOMATO AND BLACK BEAN SALAD
This is a fabulous fresh salad. I like it dressed it with Recipe # 424387. I use mostly yellow corn and some white. It is a great salad for a picnic or party as there is nothing to go bad (like mayo).
Provided by Ambervim
Categories Low Cholesterol
Time 5m
Yield 5 cups
Number Of Ingredients 7
Steps:
- Combine in bowl, dress and enjoy.
- I like a citrus dressing like mojo marinade.
Nutrition Facts : Calories 186.5, Fat 1.8, SaturatedFat 0.3, Sodium 6.7, Carbohydrate 37.7, Fiber 8.8, Sugar 6.3, Protein 9.3
CORN, TOMATO AND BEAN SALAD
Categories Salad Bean Tomato Vegetable High Fiber Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine corn, beans, tomatoes, onion and basil in large bowl.
- Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)
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- Mash the garlic and salt together to form a paste. Whisk together the mashed garlic, lime juice, mustard and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
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- Toss avocado cubes with lemon juice in a small bowl to prevent discoloration. Add to bean mixture.
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- Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don't even need to thaw it all the way first.
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