Black White Bean Corn Salad Recipes

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.

Steps:

• In a large bowl, combine the beans, cucumber, red pepper, onion and cilantro. , In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired.

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.

Steps:

• 1. Combine beans, corn, peppers, tomatoes, onion and garlic in a large bowl.(I also add 14 oz. can Northern beans, drained and rinsed and 1/2 of a red bell pepper, diced)
• 2. Stir together lime juice, oil and chili powder in a cup and pour over salad; toss well..Chill
• 3. Any salad leftover can be put in a jar and refrigerated to another time..

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!

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.

Steps:

• Drain and rinse the beans. Place in large mixing bowl and set aside.
• Heat 1 tablespoon extra virgin olive oil in medium saute pan. When heated, add the onions and garlic. Saute, stirring frequently until the onions are golden brown and are beginning to become translucent. Then add the celery and yellow squash. Continue sauteing, stirring frequently for an addition 5 - 8 minutes, until the squash is softened and browned. Set aside to cool.
• To the beans add the red pepper, corn and basil. When the cooked vegetables are cooled add them as well. Mix well. Add the remaining olive oil and rice vinegar. Mix well to coat all the vegetables.
• Season with salt and pepper to taste.

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.