Thai Black Bean Corn Salad Food

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THAI-STYLE BLACK BEAN SALAD



Thai-Style Black Bean Salad image

A splash of lime juice brightens and binds all the flavors in this salad that's chock-full of good-for-you ingredients and fresh herbs. The perfect potluck dish for summer outings! I like to use roasted or grilled fresh corn. -Jennifer Wickes, Pine Beach, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 small onion, chopped
1 celery rib, thinly sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt

Steps:

  • Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno., In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 517mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

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

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

EDAMAME-BEAN SALAD



Edamame-Bean Salad image

This recipe is easy and healthy, a good side dish or a main course for lunch. Vegetarian. Inspired by an edamame salad in the salad bar at my grocery store. It looked but didn't taste good, so I decided to make one that did.

Provided by Rambling Rose

Categories     Soy/Tofu

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

1 (10 ounce) package shelled frozen edamame
1 large red pepper
1 (15 ounce) can black beans
1 (15 ounce) can cannellini beans
1 (15 ounce) can corn (shoepeg or white is best)
1/4 cup fresh dill or 1 -2 tablespoon dried dill
2 tablespoons lime juice
1/4 cup Italian dressing (lite or regular)
ground pepper
1 avocado

Steps:

  • Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
  • Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.
  • Cut up red pepper into small cubes, set aside.
  • Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).
  • Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
  • Pour beans into dish with edamame and corn.
  • Add cut red pepper to dish.
  • Add fresh dill to taste (I cut up with scissors).
  • Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
  • Season to taste with ground pepper.
  • Optional: Add a chopped avocado for a richer-tasting dish.
  • Serve immediately or even better, chill before serving.

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

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

A SIDE OF BLACK BEANS AND CORN



A Side of Black Beans and Corn image

I served this insanely easy side-dish with my mexican chicken, which is also posted. It was so fast and so easy, I STILL can't believe it. Use a can of niblets corn, in mexican if you can!

Provided by MrsMM

Categories     Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can black beans, rinsed and drained
1 (4 ounce) can corn, mexican if possible
1 teaspoon ground cumin
1 onion, diced
1 teaspoon olive oil
1 tablespoon taco seasoning, chipotle flavor
1 tablespoon hot sauce (optional)

Steps:

  • Heat oil in pan on medium heat.
  • Add onions, cumin powder, cooking til onions are soft.
  • Add beans, corn, taco seasoning.
  • Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
  • Add hot sauce, stir and heat for another minute.

Nutrition Facts : Calories 108.1, Fat 1.9, SaturatedFat 0.3, Sodium 7, Carbohydrate 19.8, Fiber 4.8, Sugar 2.1, Protein 4.9

THAI BLACK BEAN & CORN SALAD



Thai Black Bean & Corn Salad image

How to make Thai Black Bean & Corn Salad

Provided by @MakeItYours

Number Of Ingredients 13

2 cups corn kernels
1/2 cup celery, diced
1 (16-ounce) can black beans, rinsed and drained
1/2 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup diced red onion
1/4 cup chopped cilantro
1 jalapeño, minced
1 teaspoon finely chopped, peeled fresh gingerroot
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
Read more: http://americanprofile.com/articles/thai-black-bean-corn-salad/#ixzz2ZNWQEOTQ

Steps:

  • Combine all ingredients, except sesame oil, rice vinegar and lime juice, in a large bowl.
  • Whisk together oil, vinegar and lime juice. Pour over bean mixture and toss to combine. Refrigerate until serving time.
  • Read more: http://americanprofile.com/articles/thai-black-bean-corn-salad/#ixzz2ZNWVSuHz
  • Nutritional facts per serving: 160 calories, 8g fat, 0mg cholesterol, 5g protein, 21g carbohydrates, 4g fiber, 220mg sodium
  • Read more: http://americanprofile.com/articles/thai-black-bean-corn-salad/#ixzz2ZNWY5r3T

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

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

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

If you like 'southwest cuisine' you will love this.

Provided by Jodi T.

Categories     Salad     Beans     Black Bean Salad Recipes

Time 13h30m

Yield 4

Number Of Ingredients 10

¼ cup balsamic vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

Steps:

  • In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  • In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g

THAI-STYLE BLACK BEAN SALAD



Thai-Style Black Bean Salad image

This is so flavorful and yummy! I cannot take credit for it however, I found it in the Healthy Cooking magazine and wanted to share it with everyone! So refreshing, would taste great on a burger or chicken sandwich. It tastes a lot like the topping of the quesadilla explosion salad from Chili's! I actually used a whole lime instead of 1 T. of juice and zested it. I also used a bit more salt after it sat for awhile!

Provided by Ashley S.

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup frozen corn
1 (15 ounce) can black beans, rinsed and drained
1 small onion, chopped
1 celery rib, thinly sliced
1 small sweet red pepper, chopped
1/4 cup fresh cilantro, minced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
3 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
1/2 teaspoon salt

Steps:

  • Cook corn according to package directions. Transfer to a small bowl add all ingredients and stir to coat everything.
  • Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 254.3, Fat 8, SaturatedFat 1.2, Sodium 304.5, Carbohydrate 39.8, Fiber 9.7, Sugar 1.9, Protein 10

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