Kidney Bean Corn And Pomegranate Salad Food
SKINNY MEXICAN BEAN SALAD WITH CORN
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
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
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CORN AND KIDNEY BEAN SALAD
A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.
Categories Low-Fat Side Dish Vegetarian Quick and Easy Corn Healthy High Fibre Bean Salads
Time 20m
Yield 8
Number Of Ingredients 22
Steps:
- In a large glass or stainless steel bowl, combine all the salad ingredients. In a small bowl or jar, combine all the ingredients for the salad dressing. Pour the dressing over the salad and mix thoroughly.
Nutrition Facts :
SUMMER KIDNEY BEAN SALAD
Quick and easy to throw together. I created this salad for a summer picnic.
Provided by Lisa_P
Categories Salad Beans Bean and Corn Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine kidney beans, corn, and tomatoes in a salad bowl.
- Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
- Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 28.5 g, Fat 1 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 430.3 mg, Sugar 5.6 g
KIDNEY BEANS AND CORN
Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.
Provided by Bethany Mulkern Colavito
Categories Side Dish Vegetables Corn
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
- Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 267.3 calories, Carbohydrate 42 g, Fat 8.9 g, Fiber 10 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 564.1 mg, Sugar 4.6 g
KIDNEY BEAN AND CORN SALAD
A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.
Provided by Julie Bs Hive
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain canned beans and set aside.
- Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
- Shake vigorously in a covered jar or blend well.
- Add green pepper and onion to dressing and set aside.
- Arrange beans in a shallow bowl and pour dressing over top.
- Cover; refrigerate no less than 1 hour to allow flavors to blend.
Nutrition Facts : Calories 376.7, Fat 19.4, SaturatedFat 2.5, Sodium 814, Carbohydrate 42.4, Fiber 11.6, Sugar 3.5, Protein 12.5
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
- If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
- In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
- Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams
CORN CHIP AND KIDNEY BEAN SALAD
From "The Breast of Friends Cookbook". This is one of the oddest combinations but it really makes a great salad.
Provided by CanadianFarmgal
Categories Potluck
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients and toss with Catalina dressing.
- Serve immediately as this salad is not a keeper.
Nutrition Facts : Calories 245.2, Fat 12.7, SaturatedFat 3, Cholesterol 8.9, Sodium 379.9, Carbohydrate 27.9, Fiber 3.6, Sugar 1.4, Protein 6.3
KIDNEY BEAN, CORN, AND POMEGRANATE SALAD
Make and share this Kidney Bean, Corn, and Pomegranate Salad recipe from Food.com.
Provided by dicentra
Categories Tropical Fruits
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange beans on one side of serving platter.
- Arrange corn on the other side of platter.
- Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.
Nutrition Facts : Calories 254, Fat 2, SaturatedFat 0.3, Sodium 367.7, Carbohydrate 51, Fiber 11.6, Sugar 6.1, Protein 13.2
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