MEXICAN BEAN SALAD WITH CORN
A spicy Mexican bean salad or salsa with black beans, corn, chickpeas and lots of herbs, a perfect side dish for any summer barbecue.
Provided by Adina
Categories Salads
Time 15m
Number Of Ingredients 14
Steps:
- Drain and rinse the black beans, corn and chickpeas, give them to a bowl.
- Finely chop the red onion, herbs, and jalapeňos, grate the garlic. Add them to the beans.
- Zest the lime and give about ½ of the zest to the bowl. Juice the lime.
- Add the olive oil, 1 tablespoon lime juice, ½ tablespoon white wine vinegar, ground cumin and coriander, red chili flakes, salt, and pepper to the Mexican bean salad. Stir well.
- Adjust the taste, adding more lime juice and zest, vinegar, and salt as required.
- Serve immediately or cover and refrigerate.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 220 kcal, Carbohydrate 30 g, Protein 8 g, Fat 9 g, SaturatedFat 1 g, Sodium 351 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 7 g
MEXICAN-STYLE BLACK BEAN AND CORN SALAD
Economical with a Mexican flair. Easy, easy, easy!
Provided by smcvey
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
- Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g
MEXICAN BEAN AND CORN RICE SALAD
I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.
Provided by Vino Girl
Categories Brown Rice
Time 2h50m
Yield 7 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the salad ingredients in a large bowl.
- Mix the dressing ingredients in a small bowl or measuring cup.
- Pour the dressing over the salad, and mix gently.
- Cover and chill in the refrigerator overnight or at least two hours.
Nutrition Facts : Calories 237.3, Fat 3.4, SaturatedFat 0.6, Sodium 381.1, Carbohydrate 45.3, Fiber 10.2, Sugar 3.5, Protein 10.6
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
MEXICAN CORN & BLACK BEAN SALAD
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
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.
MEXICAN CORN SALAD
I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 46m
Yield 4
Number Of Ingredients 8
Steps:
- In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
- Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 20.3 g, Cholesterol 22.9 mg, Fat 9.8 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 5.6 g, Sodium 273.3 mg, Sugar 5.5 g
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
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
MEXICAN BLACK BEAN AND ROASTED CORN SALAD
Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.
Provided by healthycook26
Categories Vegan
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
- Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
- In a small bowl, whisk the lime juice, oil and cumin together and set aside.
- When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
- Add the dressing and mix well.
- Add salt and pepper to taste.
- The salad is best when allowed to sit for an hour.
Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6
ROASTED MEXICAN CORN SALAD WITH BLACK BEANS
Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.
Provided by Bibi
Time 35m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
- Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
- Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
- Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 g
FANTASTIC MEXICAN CORN AND BEAN SALAD (VEGETARIAN)
This recipe makes a large amount but don't worry when you taste this you won't be able to keep your spoon out of the bowl it is *that* delicious! Plan ahead this salad *must* chill for 24 hours before serving. Adjust the Tabasco and all seasonings to taste. This is perfect for a barbecue get together or to take to a potluck!
Provided by Kittencalrecipezazz
Categories Beans
Time P1D
Yield 12-15 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl whisk together, oil, vinegar, lime juice, sugar, garlic, cumin, chili powder, cilantro, seasoned salt and black pepper until well combined.
- Add in Tabasco or hot sauce to taste.
- In a large glass bowl toss together all the beans, bell pepper, jalapeno pepper, corn and sliced red onions.
- Pour the dressing over the bean mixture; toss to coat the season with white salt and more black pepper if needed.
- Cover and chill 24 hours mixing once or twice during chilling time.
- Just before serving mix in the grape tomatoes.
Nutrition Facts : Calories 257.7, Fat 10.3, SaturatedFat 1.4, Sodium 224.1, Carbohydrate 35, Fiber 7.9, Sugar 5.7, Protein 8.6
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EASY MEXICAN BEAN AND CORN SALAD FOR LUNCH OR DINNER
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Servings 4Total Time 18 minsEstimated Reading Time 2 minsCalories 253 per serving
- To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
- Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
- Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
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