Mexican Style Black Bean And Corn Salad Food

MEXICAN BEAN AND CORN RICE SALAD

Mexican Bean and Corn Rice Salad image

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

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 3/4 cups frozen corn, thawed
1 cup green pepper, chopped
1 cup fresh grape tomatoes, halved
3 tablespoons onions, chopped
1 cup cooked brown rice, cooled
1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon cumin
1 cup mild salsa

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-STYLE BLACK BEAN AND CORN SALAD

Mexican-Style Black Bean and Corn Salad image

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

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼ yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin

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 STREET CORN SALAD WITH BLACK BEANS AND AVOCADOS

Mexican Street Corn Salad with Black Beans and Avocados image

How about a Mexican Street Corn Salad? This is the traditional street corn (aka Mexican corn on the cob) loaded with lime juice, spices and a sprinkle of cotija cheese -- in salad form! The dressing is made with just a few ingredients and it's perfect to serve at all your summer barbecues/picnics!

Provided by Marzia

Categories Appetizers

Time 15m

Number Of Ingredients 12

Ingredients

¼ cup mayonnaise
½ teaspoon chipotle powder (or more!)
¼ teaspoon garlic powder
3 tablespoons lime juice
salt and pepper, to taste
3 cups roasted corn kernels, (thawed if frozen)
½ cup red onions, diced
1 large avocado, diced
1 jalapeno, seeds/ ribs removed and diced
½ cup chopped cilantro
1 (15 ounce) can black beans, drained and rinsed
½ cup cotija cheese, crumbled

Steps:

DRESSING: Combine the dressing ingredients in a small bowl and whisk until smooth. I added about ½ teaspoon of salt to begin with and ¼ teaspoon of black pepper.
ASSEMBLY: Combine the ingredients for the salad in a large bowl. When ready to serve, add the dressing and stir until the dressing is evenly distributed with the salad ingredients. Check for seasonings, add additional chipotle powder, garlic, or salt and pepper if desired. Allow to cool if you'd like to serve cold.[br][br] Salad ingredients and dressing can be prepared and kept separate until ready to serve.

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.

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

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

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

Bright and colorful. Delicious. This goes well with just about any Mexican meal, and is a great take-along for pot lucks too. Cook time is refrigeration time.

Provided by Linorama

Categories Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 can black beans, drained & rinsed
1 (11 ounce) can corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 red onion, thinly sliced and quartered
1/4 cup pickled jalapeno pepper, slices,chopped
1/4 cup vegetable oil
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar

Steps:

Mix together black beans, corn, bell peppers, onion and jalepeno.
Mix dressing ingredients together and toss with salad.
Refrigerate 2-3 hours to allow flavors to mingle.

Nutrition Facts : Calories 143.2, Fat 10, SaturatedFat 1.3, Sodium 290.8, Carbohydrate 13.5, Fiber 2.1, Sugar 3.7, Protein 2.2

BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH

Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish image

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Provided by Jb Tyler

Categories Vegetable

Time 25m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 -4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 chopped red pepper
2 chopped and seeded tomatoes
3 minced jalapeno peppers, seeds removed
1 chopped purple onion, small
1 chopped peeled seeded avocado
1/4 cup chopped fresh cilantro

Steps:

Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

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

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

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

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

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa.

Provided by Jaclyn

Categories Side Dish

Time 20m

Number Of Ingredients 14

Ingredients

1 (14.5 oz) can black beans, (rinsed and drained well)
1 cup fresh or frozen corn, (thawed according to package instructions)
1 cup chopped tomato ((Roma, cocktail, grape, etc.))
1 cup seeded and chopped orange bell pepper
1/3 cup diced red onion, (rinsed and drained)
1 medium avocado, (diced (fairly firm but ripe))
1 small jalapeno, (seeded and minced (optional))
3 Tbsp olive oil
2 1/2 Tbsp fresh lime juice
1/3 cup chopped fresh cilantro
1 clove garlic, (minced (1 tsp))
1 tsp honey
1/4 tsp each ground cumin and chili powder
Salt and freshly ground black pepper

Steps:

Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
Pour dressing over and toss gently to coat with dressing. Serve right away.

Nutrition Facts : Calories 228 kcal, Carbohydrate 25 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

MEXICAN BEAN SALAD WITH CORN

Mexican Bean Salad with Corn image

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

Ingredients

1 can black beans
1 can corn
1 can chickpeas
1 red onion
1 large of bunch herbs (See note 1)
1 tablespoon jalapeňos from a jar (See note 2)
2 garlic cloves
3 tablespoons olive oil
1 lime (preferably organic)
½ - 1 tablespoon white wine vinegar (to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ - ½ teaspoon red chili flakes (to taste)
fine sea salt and freshly ground black pepper

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

EASY BLACK BEAN SALAD

Easy Black Bean Salad image

Black Bean Salad is as festive-looking as it tastes, made with avocado, corn, bell peppers, lime, and juicy tomatoes. Bursting with Mexican flavors!

Provided by Catalina Castravet

Categories Salad Side Dish

Time 15m

Number Of Ingredients 19

Ingredients

3 cans 15.5 oz each black beans (rinsed and drained)
1 15.5 oz can sweet corn (rinsed and drained)
1 red onion (diced)
3 cloves garlic (minced)
1 orange bell pepper (chopped)
1 red bell pepper (chopped)
2 cups cherry tomatoes (quartered)
2 avocados (chopped)
1/3 cup fresh cilantro (finely chopped)
1/4 cup green onions (chopped)
1 jalapeño (finely chopped)
Juice of 1 lime
Zest of 1 lime
1/4 cup olive oil
2 tablespoon red wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
Lime and sliced avocado (crushed corn chips)

Steps:

In a large serving bowl, add all of the ingredients and toss to combine. Taste, and adjust for seasoning.
For best results, cover and chill for 2-3 hours or overnight to enhance the flavors.

Nutrition Facts : Calories 299 kcal, Carbohydrate 28 g, Protein 5 g, Fat 20 g, SaturatedFat 2 g, Sodium 213 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

BLACK BEAN AND CORN SALAD RECIPE

Black Bean and Corn Salad Recipe image

This easy and bright black bean and corn salad with Pablano pepper, fresh mint, and lime will surprise your taste buds in the best way possible!

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 9

Ingredients

2 ears corn, (cleaned with no husks (or 1 1/2 cup cooked corn from frozen))
1 medium poblano chile
1 3/4 cups cooked black beans or from a can, (rinsed if from can)
1/2 cup grated coconut
1/4 to 1/4 cup lightly packed mint leaves, (chopped)
2 tbsp fresh lime juice
1 cup cherry tomatoes, (halved or quartered depending on size)
1 tbsp extra virgin olive oil
1/2 tsp kosher salt

Steps:

Cook the corn in the microwave and prepare it. If working with corn (no husk) on the cob, wet two paper towels and wring out excess water. Wrap each ear of corn in the moist paper towel and place on a dinner plate. Cook in the microwave for 5 minutes. Let cool briefly then carefully remove the paper towel. Cut each cob in half crosswise, then stand one half at a time on a cutting board, cut side down, and slice off the kernels. Transfer the corn kernels to a large mixing bowl. (Alternatively, prepare 1 1/2 cups from frozen cooked according to package instructions.)
Roast the pablano pepper. Set the pablano pepper on the grates over a gas burner turned to high and use your tongs to turn the pepper until blackened in spots all over. (Alternatively, you can do this under the broiler).
Peel the roasted pablano and chop. Place the roasted pablano in a bowl and cover plate, and let steam for 10 minutes. Uncover, and when cool enough to handle, use your fingers to slip off the blackened skin, then remove and discard the stem and seeds. Chop the roasted pablano into 1/2-inch pieces and add to the mixing bowl with the corn.
Mix the salad. Now add the black beans, coconut, mint, lime juice, tomatoes, olive oil and kosher salt. Toss to combine. Taste and adjust salt to your liking. Serve immediately!

Nutrition Facts : Calories 169.7 kcal, Sodium 205.4 mg, TransFat 0.1 g, Carbohydrate 21.6 g, Fiber 6.8 g, Protein 6.4 g, ServingSize 1 serving

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 BEAN SALAD

Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Bean Salads

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

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-STYLE BLACK BEAN AND CORN SALAD

Mexican-Style Black Bean and Corn Salad image

Economical with a Mexican flair. Easy, easy, easy!

Provided by smcvey

Categories Corn Salad

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼ yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin

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

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MEXICAN SALAD RECIPE - DINNER AT THE ZOO

This Mexican salad is a blend of mixed greens, black beans, tomatoes, corn, avocado, cotija cheese and tortilla strips all tossed in a tangy lime dressing. The perfect salad …
From dinneratthezoo.com
5/5 (15)
Total Time 21 mins
Category Salad
Calories 295 per serving

In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, cilantro and salt and pepper.

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BLACK BEAN AND CORN SALAD {READY IN 20 MINS} - SPEND WITH ...

Black Bean and Corn Salad is a fresh, crunchy, tangy, and nutritious twist on a traditional corn salad recipe.Beans, tomatoes, corn and peppers are tossed with a tangy …
From spendwithpennies.com
5/5 (19)
Total Time 20 mins
Category Lunch, Salad
Calories 275 per serving

Add dressing ingredients and toss to combine. Generously season with salt & pepper. Marinate at least 1 hour.

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MEXICAN STREET CORN SALAD - BLACK BEAN AND CORN SALAD - SO ...

This Mexican Street Corn Salad with Black Beans is incredibly flavorful, filling, and can be stored in the refrigerator for several days. It’s fantastic for summer potlucks or picnics, …
From fifteenspatulas.com
4.8/5 (12)
Total Time 20 mins
Category Side Dish
Calories 200 per serving

In a large bowl, whisk to combine the lime juice, olive oil, mayonnaise, chipotle chile powder, salt, and pepper.

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THREE BEAN MEXICAN CORN BLACK BEAN SALAD - FOOD FAITH FITNESS

While the grill heats, rub the corn with the oil and then rub on the cumin and a pinch of salt and pepper. Grilled the corn, turning every 6-9 minutes, until nice and charred. This …
From foodfaithfitness.com
Reviews 4
Category Side Dish
Cuisine Mexican
Total Time 30 mins

Heat your grill to high heat. While the grill heats, rub the corn with the oil and then rub on the cumin and a pinch of salt and pepper.
Grilled the corn, turning every 6-9 minutes, until nice and charred. This takes 15-20 minutes. Set aside until cool enough to handle.
While the corn chills, add all the beans into a large mixing bowl. I like to take a paper towel and gently press them to get any excess water or canning liquid off. Add in the green onions and stir to combine.
Use a very sharp knife and scrape off the cooked corn kernels. Add into the bowl with the beans and stir to combine.

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BLACK BEAN AND CORN SALAD - DINNER AT THE ZOO

Instructions. Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl. In a small bowl, whisk together the cilantro, olive oil, lime juice, …
From dinneratthezoo.com
5/5 (27)
Total Time 11 mins
Category Salad
Calories 223 per serving

In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.

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MEXICAN BLACK BEAN AND CORN SALAD | RECIPE | MEXICAN FOOD ...

Mexican Corn & Black Bean Salad: An easy Mexican corn salad recipe that's perfect for summer. A nice refreshing salad that's made with fresh corn and served cold. Great as a healthy side dish with grilled meat!
From pinterest.ca
4/5 (7)
Estimated Reading Time 50 secs
Servings 4
Total Time 1 hr 15 mins

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MEXICAN-STYLE KAMUT BERRY, BLACK BEAN AND ROASTED CORN SALAD

Colorful, zesty and nourishing Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick Print this recipe Salad: 1/2 cup dried black beans (1 1/2 cups cooked or 1 14 oz can) 1/2 cup whole kamut or wheat berries
From foodandspice.com
Cuisine Mexican
Servings 6-8

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MEXICAN BLACK BEAN AND CORN SALAD RECIPE BY DENISE ...

Directions. In a large bowl mix drained corn, black beans, tomatoes, garlic, onion and cilantro. In a medium bowl whisk together the vinaigrette dressing ingredients. Pour over corn mixture and stir well. Adjust seasonings to taste and let …
From cookeatshare.com
5/5 (1)
Total Time 4 hrs 10 mins
Category Quick And Easy
Calories 230 per serving

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MEXICAN BLACK BEAN AND CORN SALAD | RECIPE | CORN SALAD ...

Black bean corn salad is an easy healthy summer recipe full of fresh veggies like corn, black beans, tomatoes, and peppers! Topped with a Mexican flair dressing and feta cheese this delicious side is full of flavor and perfect for your next barbecue! #spendwithpennies #blackbeancornsalad #sidedish #salad #cornrecipe #grilled #healthy
From pinterest.com
4/5 (7)
Total Time 1 hr 15 mins
Servings 4

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GUSTO TV - MEXICAN BLACK BEAN SALAD

Mexican Black Bean Salad. Ease of Preparation: Easy Yield: 4 servings. Ingredients: ¼ cup (60 ml) olive oil . ¼ cup (60 ml) lime juice. 1 tablespoon (15 ml) honey. 1 teaspoon (5 ml) chili powder. ½ teaspoon (2.5 ml) garlic powder. ½ teaspoon (2.5 ml) salt. 1 x 19-ounce (540 ml) can black beans, drained and rinsed. 1 x 19-ounce (540 ml) can corn niblets, …
From gustotv.com
Servings 4
Category Appetizer, Salads, Sides

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MEXICAN CORN AND BEAN SALAD - FOOD NEWS

Mexican Corn & Black Bean Salad Recipe. For salad, place one tablespoon olive oil in a medium skillet over medium high heat. When the oil is hot, add the onion, and cook about 5 minutes until it is tender and lightly browned.
From foodnewsnews.com

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MEXICAN QUINOA CHICKPEA AND CORN CASSEROLE RECIPE | HIGH ...

Amazing Mexican Quinoa Salad Recipe. Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid. Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. new product 3cbm dongfeng concrete pump …
From maroniobuwie.pl

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MEXICAN FIESTA SALAD

Fiesta Salad Recipe- Mexican Flavour: Black Bean, Corn, Cilantro. Summa-Time Salad Series: Mexican Fiesta Salad w/ Mango Black Bean Salsa ... Mexican Fiesta Salad | Parsley Vegan. Mexican Fiesta Salad Recipe | Veggie Fest. Mexican Fiesta Salad | Parsley Vegan. Mexican Fiesta Chopped Salad - Joanne Eats Well With Others . Mexican Garden Chicken Salad - …
From mungfali.com

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CORN AND BLACK BEAN MEXICAN SALAD RECIPE | NEW IDEA FOOD

3 fresh corn cobs. 425 g can black beans, rinsed, drained. 1 carrot, coarsely grated. 1 cup chopped fresh coriander leaves and stems. 1 baby cos lettuce, coarsely shredded. 1 avocado, chopped. Dressing. ¼ cup vegetable oil. ¼ cup white vinegar. 2 tsp honey. 1 tsp ground cumin. Salt and pepper, to taste
From newideafood.com.au

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MEXICAN STYLE BLACK BEAN AND CORN SALAD RECIPES

Corn and Black Bean Salad with Mexican Urban Cowgirl. Just Now Toss well! Place the Corn and Black Bean Salad with Mexican Vinaigrette back in a refrigerator to chill while you finish any other dishes. It … Rating: 5/5(2) 1.In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and ...
From tfrecipes.com

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MEXICAN CORN AND BEAN SALAD RECIPES

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. Recipe From tasteofhome.com. Provided by Taste of Home. Categories Lunch Side Dishes. Time 15m. Yield 8 servings.
From tfrecipes.com

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MEXICAN BLACK BEAN AND CORN SALAD- TFRECIPES

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. Recipe From food.com. Provided by Little Bee. Categories Black Beans. Time 15m. Yield 9 serving(s) Number Of Ingredients 12
From tfrecipes.com

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MEXICAN BLACK BEAN AND CORN SALAD | SIDE SALAD RECIPES ...

This black bean corn salad is full of fresh veggies like corn, tomatoes, peppers & black beans. Topped with a Mexican dressing it is a great summer side! This Black Bean and Corn Salad Recipe is the ultimate healthy summertime side dish. Roasted corn, black beans, tomatoes and avocado in a flavorful dressing.
From pinterest.com

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MEXICAN CORN & BLACK BEAN SALAD RECIPE - FOOD NEWS

Mexican-Style Black Bean and Corn Salad Recipe. Directions. In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Whether you use frozen corn or fresh corn is up to you. Even though frozen corn might “deflate” a little bit, and fresh corn will get a better looking char, the important thing is the ...
From foodnewsnews.com

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