SUPER FAST BLACK BEAN & CORN SALAD (RACHAEL RAY)
This is such a fast and easy recipe that you can through together in a few minutes. This is based on a recipe from Rachael Ray's TV show, "30 Minute Meals". The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate before serving!
Provided by blucoat
Categories Black Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except cilantro in a bowl.
- Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss.
- Sprinkle with cilantro and serve.
Nutrition Facts : Calories 169.6, Fat 3.2, SaturatedFat 0.5, Sodium 25.4, Carbohydrate 30.4, Fiber 7.4, Sugar 1, Protein 7.9
BEANS-N-GREENS SALAD
TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
- In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.
CORNY SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
- In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.
RED BEAN SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 1 1/2 quarts of salad, 6 servi
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl and toss well; adjust seasonings.
RACHAEL RAY'S BLACK BEAN AND CORN SALAD
Make and share this Rachael Ray's Black Bean and Corn Salad recipe from Food.com.
Provided by rickoholic83
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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 place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!
Nutrition Facts : Calories 330, Fat 8.6, SaturatedFat 1.2, Sodium 25.2, Carbohydrate 58.1, Fiber 10.7, Sugar 1.6, Protein 12.3
LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD
Make and share this Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad recipe from Food.com.
Provided by logan
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- *black bean corn salad.
- Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
- Add onions, garlic, red pepper flakes, cumin, salt and pepper.
- Stir occasionally for 3 minutes.
- Add bell pepper and corn and cook for an additional minute.
- Add chicken stock and continue to cook for an additional 2 minutes.
- Add black beans and cook until beans are just heated through.
- Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
- Toss to wilt spinach.
- *Lime and honey glazed salmon.
- Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
- In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
- Add salmon fillets and toss to coat.
- Add salmon to hot skillet and cook until done (3-4 minutes each side).
- Serve salmon over bed of black bean corn salad.
Nutrition Facts : Calories 603.9, Fat 22.9, SaturatedFat 3.6, Cholesterol 78.3, Sodium 224, Carbohydrate 57.9, Fiber 11.9, Sugar 16.7, Protein 46.7
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