Southwest Black Bean And Corn Salad Food

SOUTHWEST BLACK BEAN AND CORN SALAD

Steps:

• In a large bowl, combine black beans, grape tomatoes, bell peppers, red onion, jalapeno, thawed corn and cilantro.
• To prepare the vinaigrette, whisk together vinegar, lime juice, agave syrup, cumin, chili powder, and salt in a small bowl. Stir the vinaigrette into the salad.
• Right before serving, add the chopped avocado. Top with additional cilantro and lime juice if desired. Serve cold.

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
• Squeeze fresh lime juice to taste and stir in olive oil.
• Marinate in the refrigerator 30 minutes.
• Add avocado just before serving.

BLACK BEAN AND CORN SALAD

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!

BLACK BEAN AND CORN SALAD II

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.

SPICY SOUTHWEST BLACK BEAN CORN SALAD

Steps:

• Mix dressing and hot pepper sauce.
• Toss salad greens with beans and vegetables in large bowl.
• Add dressing mixture; toss to coat. Top with cheese.

SOUTHWEST BLACK BEAN CORN SALAD

Steps:

• Shuck 3-4 cobs of fresh sweet corn.
• Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
• Dice 1 large bell pepper.
• Drain and rinse 2 15 oz. cans of black beans.
• Cut 1-2 avocados in half. Dice the avocados into small pieces.

SPICY CORN, BLACK BEAN & FETA SALAD

Steps:

• Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
• Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

SOUTHWEST BLACK BEAN, CORN AND RICE SALAD

Steps:

• Mix spices, oil, broth and vinegar in a large bowl.
• Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.