ROASTED CORN AND BLACK BEAN SALAD
This recipe is healthy, simple, and delicious. It goes great with fish, chicken, or meat. I got this recipe from a magazine called inland empire and It has been a favorite ever since.
Provided by mamadelogan
Categories Black Beans
Time 14m
Yield 1/2 salad, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
- Transfer corn to large bowl and stir in remaining ingredients.
BLACK BEAN AND CORN SALAD II
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
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
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
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
ROASTED CORN AND BEAN SALAD
Steps:
- Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper. Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes. Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
- In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil. Add the beans and onions, and toss to coat. Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
- Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture. Season with salt and pepper. Remove the outer leaves of the lettuce head. Serve the salad scooped into cups of lettuce leaves.
BLACK BEAN AND ROASTED CORN SALAD
Provided by Robert Irvine : Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the roasted corn and black beans:
- Preheat oven to 375 degrees F.
- In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
- For the mango salsa:
- Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
- For the vinaigrette:
- Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
- To make the tomato salsa:
- Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
- Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.
CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
- For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
- Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
- Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
- Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
BLACK BEAN AND CORN SALAD
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
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
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature 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.
TOASTED CORN AND BLACK BEAN SALAD
Make and share this Toasted Corn and Black Bean Salad recipe from Food.com.
Provided by cannedfood
Categories < 30 Mins
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ham and corn, and cook until tinged with brown, stirring often. Add the pepper and celery and cook until the vegetables are crisp-tebder, about 3 minutes. Stir in the beans, green chilies, cumin and chili powder, and cook another minute, until the beans are heated through. Remove from heat and stir in the green onions, cilantro, vinegar and remaining oil; add salt and pepper to taste. Mound the greens on a large platter or on individual plates and spoon the warm salad over top. Garnish with thyme sprigs.
- Servings: 6.
- Nutritional Information Per Serving: 283 calories; 15 g fat; 11 mg cholesterol; 912 mg sodium; 32 g carbohydrate; 10 g fiber; 11 g protein.
Nutrition Facts : Calories 366.8, Fat 19.6, SaturatedFat 3.6, Cholesterol 26, Sodium 1150.4, Carbohydrate 35.1, Fiber 10, Sugar 5.2, Protein 17.8
ROASTED MEXICAN CORN SALAD WITH BLACK BEANS
Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.
Provided by Bibi
Time 35m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
- Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
- Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
- Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 g
ROASTED CORN, BLACK BEAN, AND MANGO SALAD
Make and share this Roasted Corn, Black Bean, and Mango Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Black Beans
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large non stick skillet over medium-high heat.
- Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
- Transfer the corn mixture to a large bowl.
- Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
- Serve at room temperature.
- TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
- MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Nutrition Facts : Calories 168, Fat 2.1, SaturatedFat 0.3, Sodium 76.7, Carbohydrate 34.1, Fiber 6.9, Sugar 7.8, Protein 6.9
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