BLACK-AND-WHITE BEAN SALAD
This zippy bean salad goes perfectly with a barbecued meal and is also great for a buffet or potluck. Best of all, it can be prepared in no time.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl combine the first five ingredients. In a small bowl, combine the salsa, vinegar, parsley, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
BLACK BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
- For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
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
RED, WHITE AND BLACK BEAN SALAD
This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.
Provided by gtsdls1
Categories Salad Beans Black Bean Salad Recipes
Time 8h20m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
- Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
- Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 18.2 g, Fat 21.5 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 383.2 mg, Sugar 3.6 g
BLACK & WHITE BEAN & CORN SALAD
My DIL's mother shared this recipe with me and of course, I have to post it here! We love these salads that have fresh from the garden tastes. Cook time is chill time.
Provided by CindiJ
Categories Corn
Time 6h7m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
- In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
- Pour over bean and corn mixture. Mix well.
- Place in covered storage vessel and chill 4-6 hours or overnight.
- Stir and garnish with optional red & yellow peppers.
WHITE BEAN SALAD
Great northern beans and a classic oil-and-vinegar dressing put an updated spin on traditional bean salad. The vibrant color and fantastic flavor make it a hit at summer parties.-Jane Rossen, Binghamton, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a large bowl, combine the beans, cucumber, onion, olives and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 216 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 8g fiber), Protein 9g protein.
BLACK 'N WHITE BEAN SALAD
If you're a bean lover like me, this will keep you smiling. From TOH, this recipe has less sugar, salt and fat. So, you'll be happy AND healthy!
Provided by DuChick
Categories Black Beans
Time 20m
Yield 1/2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients.
- In a small bowl, whisk vinegar, oil and seasonings.Pour over bean mixture and toss to coat.
- Cover and refrigerate until serving.
- Using a slotted spoon, serve over lettuce leaves, if desired.
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- Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
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