Fantastic Mexican Corn And Bean Salad Vegetarian Food

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

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

SKINNY MEXICAN BEAN SALAD WITH CORN

Skinny Mexican Bean Salad with Corn image

Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that's perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner

Provided by Averie Sunshine

Categories 30-Minute Meals

Time 3h5m

Number Of Ingredients 16

Ingredients

one 15.25-ounce can black beans, drained and rinsed (I used no-salt added)
one 15.25-ounce can dark kidney beans, drained and rinsed (I used 50% reduced sodium)
one 15.25-ounce can corn, drained and rinsed (I used no-salt added; fresh or frozen corn may be substituted)
1 cup grape or cherry tomatoes, halved if desired
3/4 cup red bell peppers, diced small
3/4 cup queso fresco, diced small (another cheese may be substituted)
1/2 cup green onions, sliced into thin rounds
1/3 cup fresh cilantro, finely minced, or to taste
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 to 2 tablespoon agave or honey
1 tablespoon chili powder, or to taste
1 teaspoon cumin, or to taste
3/4 teaspoon kosher salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste

Steps:

To a large bowl, add all ingredients and stir to combine; set aside.
To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.

Nutrition Facts : Calories 460 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

MEXICAN BLACK BEAN AND CORN SALAD

Mexican Black Bean and Corn Salad image

A fresh, vibrant and healthy salad of black beans, corn and avocado dressing in a light cilantro lime dressing.

Provided by Courtney

Categories Salad Side Dish

Time 10m

Number Of Ingredients 11

Ingredients

1 can black beans (drained)
1 can corn (drained)
1 avocado (diced)
1/3 red onion (diced)
1 roma tomato (diced)
1 red pepper (diced)
3 Tablespoons avocado oil
1 clove garlic (minced)
2 limes (juice of)
1⁄3 bunch cilantro (minced)
sea salt and pepper

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

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.