Spicy Southwest Bean Corn Salad Food

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 AND BLACK BEAN SALAD

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.
• Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.

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

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.

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 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!

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.

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

Steps:

• Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
• Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
• Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
• Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

SPICY SOUTHWEST CORN

Steps:

• Remove the husks and silk from corn and cut kernels off the cob. Reserve cobs. Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, chile de arbol powder, and a generous pinch of Kosher salt.
• Using the back of your knife (dull side of the blade), scrape up and down the sides of the reserved cobs over the skillet to release some of the corn's milk into the mixture.
• Let corn cook, stirring occasionally, until cooked through, about 10 minutes. Sprinkle crumbled queso fresco on top of the corn and serve.

SPICY SOUTHWESTERN FRUIT SALAD

Steps:

• In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the coconut milk, lime juice, vinegar, chipotle, garlic, cayenne and brown sugar. Drizzle over fruit mixture; toss to coat. Sprinkle with additional corn chips or coconut if desired. Serve immediately.