Quick Black Bean Salad Recipes

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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.

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 SALAD

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

Provided by Merle Shinpoch

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 12



Black Bean Salad image

Steps:

  • In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Nutrition Facts : Calories 159 calories, Carbohydrate 24.2 g, Fat 6.3 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 561.9 mg, Sugar 5 g

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing
½ teaspoon garlic salt

QUICK BLACK BEAN SALAD

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 8



Quick Black Bean Salad image

Steps:

  • Turn the cans of beans upside down and open them from the bottom. This makes it easier to remove the beans. Dump the beans into a colander and rinse them with cold water. Drain them well and place them in a mixing bowl.
  • Fold in the yellow and red pepper and the onion.
  • Beat the vinegar and cumin together, then beat in the oil. Fold the dressing into the bean mixture and season with salt and pepper. Transfer the salad to a serving dish and cover. It can be kept at room temperature for many hours before serving or refrigerated. Remove it from refrigerator at least 1 hour before serving.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 1 gram

2 16-ounce cans black beans
1 sweet yellow pepper, cored, seeded and diced
1 sweet red pepper, cored, seeded and diced
1/4 cup chopped red onion
2 tablespoons sherry vinegar
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

QUICK THREE-BEAN SALAD

This traditional three-bean salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10



Quick Three-Bean Salad image

Steps:

  • In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts :

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup honey
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1/4 teaspoon salt
2 cups frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped

QUICK BLACK BEAN AND CORN SALAD

This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11



Quick Black Bean and Corn Salad image

Steps:

  • Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.

Nutrition Facts : Calories 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 373mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

1 can (15 ounces) black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 to 1 teaspoon ground cumin
1 garlic clove, minced

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