Spicy Corn And Bean Salad Recipes

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SPICY CORN, BLACK BEAN & FETA SALAD

An exciting main-course salad, packed with interesting flavours and textures and a hit of spice

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 12



Spicy corn, black bean & feta salad image

Steps:

  • Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
  • Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

Nutrition Facts : Calories 612 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.83 milligram of sodium

2 sweetcorn
400g can black beans , drained and rinsed
1 avocado , cut into chunks
200g cherry tomatoes , halved
4 spring onions , roughly chopped
100g feta cheese , crumbled
lime wedges, to serve (optional)
1 tsp ground cumin
1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
juice and zest 2 limes
1 tbsp sherry vinegar
2 tbsp extra-virgin olive oil

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

SPICY SOUTHWEST BEAN & CORN SALAD

This is a spicy and delicious corn salad that is simply delicious - I'm sure you will enjoy the spicy texture of it - Try Wrapped salad. A quick way to enjoy your favorite salad on-th-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up!! Wrap in plastic wrap, and refrigerate until ready to serve. This is also a great way to use leftover salad.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Spicy Southwest Bean & Corn Salad image

Steps:

  • Mix dressing and hot pepper sauce. set aside.
  • Toss greens with beans, corn, red pepper and onions in a large serving bowl.
  • Add dressing mixture, toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 433.3, Fat 14.2, SaturatedFat 4.5, Cholesterol 18.9, Sodium 246, Carbohydrate 62.4, Fiber 14.9, Sugar 1.9, Protein 19.8

1/4 cup ranch dressing (Calorie-wise)
1/4 teaspoon hot pepper sauce
8 cups mixed salad greens, torn
1 (19 ounce) can black beans, drained and rinsed
3 cups whole frozen corn kernels, thawed and drained
1/2 cup red pepper, strips
1/4 cup red onion, finely chopped
1/2 cup double cheddar cheese, shredded

EASY CHICKEN AND BEANS

Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas - a spicy dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7



Easy Chicken and Beans image

Steps:

  • Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  • Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg

1 tablespoon vegetable oil
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
2 teaspoons chili powder
1 can (15 to 16 ounces) black or pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
Salsa, if desired
Flour tortillas, if desired

SPICY CORN AND BEAN SALAD

This is a refreshing summer salad that is a great side dish to serve with chicken on the grill or with Mexican food. Sometimes I make it for a light supper or for lunch. You can make it as spicy as you like. I buy the jalapenos labeled HOT and add a little extra chili powder so mine is usually very spicy. This doesn't store very well (gets soggy), so you might want to cut the recipe in half if you don't have a big crowd.

Provided by Musical Joy

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9



Spicy Corn and Bean Salad image

Steps:

  • Mix salad ingredients together.
  • In a small bowl, mix dressing ingredients.
  • Toss with salad ingredients.
  • Chill about 30 minutes before serving.

Nutrition Facts : Calories 608.9, Fat 8.4, SaturatedFat 1.3, Sodium 2441.1, Carbohydrate 129.9, Fiber 21.4, Sugar 26.1, Protein 21.9

4 cups sweet corn (canned or frozen)
2 cans black beans (or 1 can of black beans and 1 can of kidney beans)
1 small chopped red bell pepper
1 small chopped green bell pepper
1/4 cup chopped pickled jalapeno pepper (you buy these in a jar)
1/2 cup white vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder

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