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
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
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
BAHAMIAN BEAN AND CORN SALAD
Make and share this Bahamian Bean and Corn Salad recipe from Food.com.
Provided by threeovens
Categories Beans
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain the beans and corn; place in a large bowl.
- Add the onion, red pepper, and garlic.
- Whisk together the vinegar, oil, pepper flakes, sugar, and salt; pour over bean mixture and toss well.
- Garnish with the cilantro and serve.
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.
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JOE YONAN'S BLACK BEAN AND CORN SALAD RECIPE
From themediterraneandish.com
4.8/5 (62)Total Time 20 minsCategory SaladCalories 170 per serving
- Wet two paper towels and wring out excess water. Wrap corn ear with a moist paper towel and place on them both on a dinner plate. Cook in the microwave for 5 minutes. Let cool briefly then carefully remove the paper towel. Cut each cob in half crosswise (this will make it easier to stand the corn on your cutting board steadily). Place the corn on a cutting board and using a good knife, slice the kernels off. Transfer the corn kernels to a large mixing bowl. u003cstrongu003e u003c/strongu003eu003cbr/u003eu003cstrongu003eShortcut: u003c/strongu003eyou can use 1 1/2 cups u003cstrongu003ealready cookedu003c/strongu003e corn from a can or from frozen. u003cimg alt=u0022Corn kernels in a mixing bowlu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/black-bean-and-corn-salad-recipe-4.jpgu0022/u003e
- The goal here is to get the pabalno charred real well. You can do this right on the grates over a gas burner. Use a pair of tongs to keep turning the pablano around until nicely charred on all sides. If you don't have a gas burner, place the pablano under the broiler and carefully turn around occasionally. u003cimg alt=u0022Pablano pepper on the burneru0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/black-bean-and-corn-salad-recipe-2.jpgu0022/u003e
- Once roasted, quickly put the pablano pepper in a bowl and cover with a plate. Leave it alone for 10 minutes so the steam will help release the skin. Uncover, and when cool enough to handle, use your fingers to slip the charred skin off. Discard the stem and seeds, then chop the pablano into small 1/2-inch pieces and add to the bowl with the corn. u003cimg alt=u0022chopped pablano added to the bowl with the cornu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/black-bean-and-corn-salad-recipe-5.jpgu0022/u003e
- Add the rest of the ingredients including black beans, coconut, mint, lime juice, tomatoes, olive oil, and salt. Toss to combine. Taste and adjust salt. Serve immediately.
QUICK BLACK BEAN AND CORN SALAD
From acouplecooks.com
5/5 (2)Total Time 5 minsCategory Side DishCalories 161 per serving
- Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
- If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.
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