Broccoli Corn And Black Bean Salad Recipes

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

Corn and Black Bean Salad image

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

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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

Black Bean and Corn Salad image

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

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

CORN AND BLACK BEAN SALAD

Provided by Barbara Kafka

Categories dinner, easy, lunch, salads and dressings, appetizer, main course

Time 15m

Yield 3 cups

Number Of Ingredients 10

Corn and Black Bean Salad image

Steps:

Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 4 grams

Ingredients

1 cup cooked corn kernels (see Micro-Tips)
1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked
8 to 9 ounces ripe tomato, cored and cut 1/4-inch dice (1 cup)
1 1/2 ounces peeled onion, finely diced
1 cup lightly packed cilantro leaves, coarsely chopped
1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon kosher salt, or more if using home-cooked beans
Freshly ground pepper to taste

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Corn

Time 30m

Yield 8

Number Of Ingredients 9

Southwestern Corn and Black Bean Skillet image

Steps:

Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

Ingredients

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

FESTIVE CORN 'N' BROCCOLI

This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. -Lucile Throgmorton, Clovis, New Mexico

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 7

Festive Corn 'n' Broccoli image

Steps:

In a large cast-iron or other heavy skillet, combine the broccoli, corn and butter; cook over medium heat until butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook until vegetables are tender, 8-10 minutes, stirring occasionally.

Nutrition Facts : Calories 135 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 541mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

Ingredients

1 package (16 ounces) frozen chopped broccoli, thawed
1 can (7 ounces) Mexicorn, drained
1/4 cup butter, cubed
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

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In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
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.

Broccoli Corn And Black Bean Salad Recipes

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

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.

CORN AND BLACK BEAN SALAD

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

FESTIVE CORN 'N' BROCCOLI

This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. -Lucile Throgmorton, Clovis, New Mexico

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