BLACK BEAN SALAD WITH CORN, CILANTRO, AND CHILI-LIME VINAIGRETTE RECIPE
Steps:
- Combine beans, onion, corn, and jalapeño in a medium bowl. Season with salt and pepper.
- In a small bowl, whisk together lime juice, oil, vinegar, chili powder, and cumin. Season with salt and pepper and whisk again.
- Toss vinaigrette with black bean mixture. Refrigerate for at least 1 hour or overnight. When you're ready to serve the salad, add corn chips and cilantro and stir to combine. Serve cold or at room temperature. This Recipe Appears In Summer Bean Salads: Black Beans With Corn, Cilantro, and Chili-Lime Vinaigrette
Nutrition Facts : Calories 159 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 420 mg, Sugar 1 g, Fat 7 g, ServingSize Serves 6, UnsaturatedFat 0 g
GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE
I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.
Provided by Danielle Alex
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
- Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
- Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
- Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
- When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
- For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
- Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.
BLACK BEAN AND CORN SALAD
This Black Bean and Corn Salad is loaded with crisp veggies, delicious spices and fresh cilantro, all tossed together in a zesty lime dressing making it the perfect summer side dish or dip!
Provided by Kelly
Time 10m
Number Of Ingredients 15
Steps:
- In a large bowl, mix together black beans, corn, red bell pepper, red onion, avocado and cilantro; set aside.
- To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over black beans and corn mixture and toss well to combine.
- Cover and chill salad in the fridge for at least one hour before serving.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 230 calories, Sugar 5.1 g, Sodium 205.9 mg, Fat 12.4 g, SaturatedFat 1.9 g, Carbohydrate 26.3 g, Fiber 8.9 g, Protein 6.8 g
THREE BEAN SALAD WITH CORN
Makes a lot but always goes fast! Plus it is cheap to make!
Provided by appagey
Categories Salad Beans Three Bean Salad Recipes
Time 8h15m
Yield 8
Number Of Ingredients 16
Steps:
- Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
- Chill in refrigerator for 8 hours or overnight.
- Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 50.4 g, Fat 8 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 713.2 mg, Sugar 22.5 g
BLACK BEAN & CORN SALAD WITH ANCHO-CILANTRO VINAIGRETTE
This was originally published in "The Sonoran Grill" by Mad Coyote Joe. A friend of mine served with fish tacos, and I thought it was absolutely delicious. He used dark red kidney beans as well as black beans (3 cans total).
Provided by Schwabina
Categories Corn
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine beans, corn, and both onions in a mixing bowl.
- In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
- Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
- Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.
Nutrition Facts : Calories 352, Fat 10.6, SaturatedFat 1.6, Sodium 155.2, Carbohydrate 53, Fiber 15.8, Sugar 2.5, Protein 15.9
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.
Provided by accidental glutton
Categories Black Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
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- Preheat a grill to medium high. Brush the corn and onion rings with olive oil and season with salt and pepper.
- Grill, turning occasionally, until lightly charred and tender, about 8 minutes for the onion rings and about 10 minutes for the corn.
- Set aside to cool. Combine the lime juice and 3/4 cup cilantro in a blender and pulse until chunky.
- With the blender running, pour in the olive oil in a slow, steady stream to make a thick dressing.
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