Corn Black Bean Salad Recipes

QUICK CORN AND BLACK BEAN SALAD

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Quick Corn and Black Bean Salad image

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

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

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

MEXICAN CORN & BLACK BEAN SALAD

This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

Provided by Little Bee

Categories Black Beans

Time 15m

Yield 9 serving(s)

Number Of Ingredients 12

Mexican Corn & Black Bean Salad image

Steps:

Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
(Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
Bring to room temperature before serving and add freshly chopped parsley and cilantro.
Serving Size: 9.

Ingredients

2 cups frozen corn (thawed)
1/2 cup black beans (drained and rinsed)
1 tablespoon olive oil
2 tablespoons diced red bell peppers
1 clove garlic, minced
1 small jalapeno pepper, seeded & deveined
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 tablespoon fresh parsley, chopped

CORN AND BLACK BEAN SALAD

If you like 'southwest cuisine' you will love this.

Provided by Jodi T.

Categories Salad Beans Black Bean Salad Recipes

Time 13h30m

Yield 4

Number Of Ingredients 10

Corn and Black Bean Salad image

Steps:

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g

Ingredients

¼ cup balsamic vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

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

Black Bean and Corn Salad II image

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

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

BLACK BEAN AND CORN SALAD

Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.-Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

Black Bean and Corn Salad image

Steps:

In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.

Nutrition Facts :

Ingredients

1/3 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon cider vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional
1/4 teaspoon sugar
1/8 teaspoon ground red or cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (8 ounces) whole kernel corn, drained
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper

BLACK BEAN & CORN SALSA SALAD

I took a basic black bean/corn salad recipe and tweaked it to my taste. I hope you'll like it too. My teenagers even loved it and they normally won't touch anything with beans in it. We used it as a salsa with chips and also as a side to our meal of chicken soft tacos. This has a slightly sweet spicy taste. I used a can of mild tomatoes/peppers but if you like heat, then you will probably want to spice it up a bit more. Enjoy!

Provided by youngdovefarm

Categories Sauces

Time 20m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

Black Bean & Corn Salsa Salad image

Steps:

Mix all ingredients and let marinate for at least 30 minutes. Serve with tortilla chips or eat all by itself.

Nutrition Facts : Calories 215.4, Fat 3.7, SaturatedFat 0.6, Sodium 203.6, Carbohydrate 40.4, Fiber 8.9, Sugar 3.1, Protein 9.7

Ingredients

1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/3-1/2 cup diced onion (I used white)
1 (10 ounce) can ro-tel mild diced tomatoes and green chilies
3 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1/4 teaspoon sugar, in the raw
chopped fresh cilantro

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

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