Corn Chip And Kidney Bean Salad Recipes

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CORN CHIP AND KIDNEY BEAN SALAD

From "The Breast of Friends Cookbook". This is one of the oddest combinations but it really makes a great salad.

Provided by CanadianFarmgal

Categories     Potluck

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5



Corn Chip and Kidney Bean Salad image

Steps:

  • Combine ingredients and toss with Catalina dressing.
  • Serve immediately as this salad is not a keeper.

Nutrition Facts : Calories 245.2, Fat 12.7, SaturatedFat 3, Cholesterol 8.9, Sodium 379.9, Carbohydrate 27.9, Fiber 3.6, Sugar 1.4, Protein 6.3

14 ounces kidney beans, drained and rinsed
1/2 red onion, sliced
3/4 cup cheddar cheese, grated
1 (12 ounce) bag corn chips
1 regular bottle Catalina dressing

SUMMER KIDNEY BEAN SALAD

Quick and easy to throw together. I created this salad for a summer picnic.

Provided by Lisa_P

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8



Summer Kidney Bean Salad image

Steps:

  • Combine kidney beans, corn, and tomatoes in a salad bowl.
  • Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  • Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 28.5 g, Fat 1 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 430.3 mg, Sugar 5.6 g

1 (15 ounce) can kidney beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
1 tablespoon white vinegar
1 tablespoon brown sugar
⅛ teaspoon ground cumin
½ tablespoon dried onion flakes
salt and ground black pepper to taste

MEXICAN BEAN SALAD

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19



Mexican Bean Salad image

Steps:

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

YUMMY CORN CHIP SALAD

Corn chips give a special crunch and an unexpected flavor to this potluck favorite. Bacon adds a hint of smokiness, while the cranberries bring a touch of sweetness. It's the perfect picnic companion! -Nora Friesen, Aberdeen, Mississippi

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings

Number Of Ingredients 14



Yummy Corn Chip Salad image

Steps:

  • For dressing, place first 7 ingredients in a blender. Cover; process until smooth. Stir in poppy seeds., Place salad ingredients in a large bowl; toss with dressing. Serve immediately.

Nutrition Facts : Calories 436 calories, Fat 30g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 456mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

3/4 cup canola oil
1/4 cup cider vinegar
1/4 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon salt
3/4 cup sugar
1/2 small onion
3/4 teaspoon poppy seeds
SALAD:
2 bunches leaf lettuce, chopped (about 20 cups)
1 package (9-1/4 ounces) corn chips
8 bacon strips, cooked and crumbled
1 cup shredded part-skim mozzarella cheese
1 cup dried cranberries

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

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

KIDNEY BEAN AND CORN SALAD

A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.

Provided by Julie Bs Hive

Categories     Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11



Kidney Bean and Corn Salad image

Steps:

  • Drain canned beans and set aside.
  • Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
  • Shake vigorously in a covered jar or blend well.
  • Add green pepper and onion to dressing and set aside.
  • Arrange beans in a shallow bowl and pour dressing over top.
  • Cover; refrigerate no less than 1 hour to allow flavors to blend.

Nutrition Facts : Calories 376.7, Fat 19.4, SaturatedFat 2.5, Sodium 814, Carbohydrate 42.4, Fiber 11.6, Sugar 3.5, Protein 12.5

1 (15 1/2 ounce) can red kidney beans
1 (8 ounce) can whole kernel corn
1 (15 1/2 ounce) can cut green beans
1/3 cup vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon curry powder
2 tablespoons finely chopped green peppers
2 tablespoons thinly sliced green onions

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