Southwestern Corn And Black Bean Salad Recipe By Paula Deen Food

SOUTHWEST BLACK BEAN AND CORN SALAD RECIPE

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine beans, corn, pepper, tomatoes, onion, and cilantro, and gently toss.
• In a separate small bowl, whisk together lime juice, olive oil, sea salt, and cayenne pepper until well combined.
• Pour dressing over beans mixture and gently toss to combine well and coat all of the bean salad ingredients.
• Gently fold in diced avocado just until well dispersed. If avocado is too soft and fragile, you can also just place the avocado on top of individual portions. If you have some extra time, this black bean salad recipe is best prepared a few hours before servings so that you can chill it in the refrigerator (for at least an hour) to allow all those great Southwest flavors to mingle and fully develop.

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!

PAULA DEEN'S CORN SALAD

Steps:

• Mix first 5 ingredients and chill. Stir in corn chips just before serving.

BLACK BEAN AND CORN SALAD

Steps:

• Preheat the grill to medium.
• Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
• In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.
• In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

PAULA DEEN'S BLACK BEAN DIP

Steps:

• Melt the butter in a skillet.
• Add the onions and sauté until tender, about 5 minutes.
• Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer.
• Add the beans and cheeses, and simmer until hot and bubbling.
• Serve hot with white-corn tortilla chips.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl.
• Refrigerate until ready to serve.

SPICY SOUTHWEST BEAN & CORN SALAD

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.

SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. Season to taste with salt and black pepper.
• In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, onion and cheese. Add the dressing and toss well. Season with salt and pepper, to taste and serve.

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.

SOUTHWESTERN CORN & BLACK BEAN SALAD

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.