BLACK BEAN, CORN AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
- Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
- Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
TEX-MEX BEAN SALAD
My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.-Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 9g fiber), Protein 12g protein.
TEX MEX BLACK BEAN & CORN SALAD
Make and share this Tex Mex Black Bean & Corn Salad recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
- In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.
Nutrition Facts : Calories 106.3, Fat 7.2, SaturatedFat 1, Sodium 6.6, Carbohydrate 10.3, Fiber 2.1, Sugar 1.4, Protein 1.9
TEX-MEX BLACK BEAN AND CORN SALAD
Make and share this Tex-Mex Black Bean and Corn Salad recipe from Food.com.
Provided by Rigel
Categories Black Beans
Time 10m
Yield 7 cups salad, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours.
- While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.
- At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired.
- Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day.
- Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.
Nutrition Facts : Calories 84.6, Fat 2.8, SaturatedFat 0.4, Sodium 107.7, Carbohydrate 13.2, Fiber 3.1, Sugar 1.2, Protein 3.4
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
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.
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