Southwest Black Bean Corn Salad Food

SOUTHWEST BLACK BEAN CORN SALAD

Southwest Black Bean Corn Salad image

This Southwest Black Bean Corn Salad recipe is the perfect summer side dish! It's made with avocado and a creamy cilantro lime dressing.

Provided by Christine Rooney

Time 15m

Number Of Ingredients 12

Ingredients

3-4 cobs fresh sweet corn
2 cans black beans
1 bell pepper
1-2 avocados
3/4 cup Kemps® sour cream
3 Tbsp. lime juice
2 cloves garlic
1/2 tsp. honey
1/2 tsp. cumin
1 heaping cup cilantro
generous pinch kosher salt (adjust to taste)
extra lime and cilantro for garnish (optional)

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.

Nutrition Facts : Calories 75 kcal, ServingSize 1 serving

SOUTHWESTERN BLACK BEAN AND CORN SALAD

Southwestern Black Bean and Corn Salad image

A delicious salad of black beans and corn tossed in a tangy lime dressing. Great on its own or as a healthy side to your favorite mexican meal!

Provided by ashleya_day

Categories Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lime, juice of
1 tablespoon red wine vinegar
3 tablespoons vegetable oil (or olive oil, whatever you prefer)
1 -2 tablespoon honey
salt and pepper
1/4 cup chopped cilantro
red pepper flakes
0.5 (4 ounce) can green chilies
1/4 cup chopped red bell pepper
1 diced avocado
1 (14 ounce) can corn, drained
1 (14 ounce) can black beans, drained and rinsed

Steps:

Whisk together first six ingredients in a medium size bowl. Toss in green chiles, bell pepper, corn, and black beans. Let sit for at least half an hour and add avocado before serving.
Enjoy!

Nutrition Facts : Calories 401.7, Fat 19.3, SaturatedFat 2.7, Sodium 23.3, Carbohydrate 54.2, Fiber 13.3, Sugar 9.2, Protein 11.2

SOUTHWESTERN CORN & BLACK BEAN SALAD

Southwestern Corn & Black Bean Salad image

Make and share this Southwestern Corn & Black Bean Salad recipe from Food.com.

Provided by BennyMade

Categories Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 large ears of corn, husked
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
fresh ground pepper
2 (15 ounce) cans black beans, rinsed
2 cups shredded red cabbage (see Tip)
1 large tomatoes, diced
1/2 cup minced red onion

Steps:

Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 359.8, Fat 11.3, SaturatedFat 1.3, Sodium 214.9, Carbohydrate 53.3, Fiber 15.6, Sugar 5, Protein 16.7

SOUTHWEST BLACK BEAN, CORN AND RICE SALAD

Southwest Black Bean, Corn and Rice Salad image

So many great things about this dish - it's an easy mix some stuff together kind of recipe, it's vegan and healthy, it's delicious, and it doesn't really require cooking if you get the kind of rice you can just microwave. Oh and it's versatile too. You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want. The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.

Provided by dishedanddressed

Categories Mexican

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon dried chipotle powder (optional)
2 tablespoons vegetable oil
1/2 cup vegetable broth
1/4 cup red wine vinegar
4 cups cooked brown rice
1 1/2 cups cooked black beans (1 can, drained)
1 1/2 cups frozen corn, thawed
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 teaspoon salt and pepper, to taste

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.

Nutrition Facts : Calories 287.5, Fat 6.4, SaturatedFat 0.9, Sodium 14.3, Carbohydrate 50.6, Fiber 7.6, Sugar 0.2, Protein 8.4

SPICY SOUTHWEST BEAN & CORN SALAD

Spicy Southwest Bean & Corn Salad image

This is a spicy and delicious corn salad that is simply delicious - I'm sure you will enjoy the spicy texture of it - Try Wrapped salad. A quick way to enjoy your favorite salad on-th-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up!! Wrap in plastic wrap, and refrigerate until ready to serve. This is also a great way to use leftover salad.

Provided by Chef mariajane

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup ranch dressing (Calorie-wise)
1/4 teaspoon hot pepper sauce
8 cups mixed salad greens, torn
1 (19 ounce) can black beans, drained and rinsed
3 cups whole frozen corn kernels, thawed and drained
1/2 cup red pepper, strips
1/4 cup red onion, finely chopped
1/2 cup double cheddar cheese, shredded

Steps:

Mix dressing and hot pepper sauce. set aside.
Toss greens with beans, corn, red pepper and onions in a large serving bowl.
Add dressing mixture, toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 433.3, Fat 14.2, SaturatedFat 4.5, Cholesterol 18.9, Sodium 246, Carbohydrate 62.4, Fiber 14.9, Sugar 1.9, Protein 19.8

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Corn

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

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Southwest Black Bean Corn Salad Food

SOUTHWEST BLACK BEAN CORN SALAD

This Southwest Black Bean Corn Salad recipe is the perfect summer side dish! It's made with avocado and a creamy cilantro lime dressing.

SOUTHWESTERN BLACK BEAN AND CORN SALAD

A delicious salad of black beans and corn tossed in a tangy lime dressing. Great on its own or as a healthy side to your favorite mexican meal!

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Make and share this Southwestern Corn & Black Bean Salad recipe from Food.com.

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