BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
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.
CORN SALAD WITH TOMATOES, FETA AND MINT
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Season to taste with salt and pepper. Serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams
BLACK BEAN, CORN, AND TOMATO SALAD
This is easy, delicious, colorful, delicious, uses currently-in-season fresh corn and tomatoes, and, oh yes, is really good. I made a double batch of this yesterday for two of us, and we just polished off the rest of it this evening. BTW, Ordinary tomato is fine instead of plum tomato (and we happen to use more of it); I highly recommend flat-leaf parsley, if you can find it, because the curly stuff is not nearly as flavorful; You can use radicchio or any other kind of lettuce (if you choose to use any at all); The salad tastes even better the second day!; Flavor is better when served closer to room temp as opposed to ice cold.
Provided by Dave Miner
Categories Black Beans
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk together lemon juice, oil, and salt to taste.
- Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
- Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
- Line 2 plates with lettuce and divide salad between them.
Nutrition Facts : Calories 407.8, Fat 15.4, SaturatedFat 2.3, Sodium 20, Carbohydrate 55.8, Fiber 16.6, Sugar 4.3, Protein 17.1
BLACK BEAN SALAD WITH FETA
This is my my hippie college roommate's famous salad. I'll admit it looks gross but it really tastes VERY good! Cook time is marination.
Provided by stacylu
Categories Black Beans
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.
- (Overnight is best) Before serving add feta, tomatoes and green peppers.
HEIRLOOM TOMATO, CORN, AND FETA SALAD
Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.
Provided by wolfnet
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
- While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
- Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
- Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
- Let marinate at room temperature for 15 minutes before serving.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g
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