Black Bean Corn Chicken Salad Recipes

BLACK BEAN AND CORN SALAD II

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

BLACK BEAN CHICKEN SALAD

Steps:

• In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

BLACK BEAN CORN AVOCADO SALAD

Steps:

• To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
• Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together.
• Serve with tortilla chips.

CHICKEN AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk the first eight ingredients; set aside. , In a large bowl, toss the beans, corn, red pepper and onions; set aside., Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.

CHOPPED POWER SALAD WITH CHICKEN

Steps:

• Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
• Squeeze fresh lime juice to taste and stir in olive oil.
• Marinate in the refrigerator 30 minutes.
• Add avocado just before serving.

BLACK BEAN AND CORN SALAD

Steps:

• If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)
• Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.

MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
• Sprinkle the chicken with salt and chili powder.
• Top the chicken with corn kernels and black beans.
• Sprinkle with more chili powder. Top with crumbled Cotija cheese.
• Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.

BLACK BEAN, CORN & CHICKEN SALAD

Steps:

• Prepare all vegetables.
• Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
• In a large bowl, mix all ingredients together.
• Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
• Stir to redistribute the ingredients.
• Serve with tortillas (avocado & sour cream go well too.).

BLACK BEAN AND CORN SALAD

Steps:

• Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
• Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
• Pour dressing over and toss gently to coat with dressing. Serve right away.

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN

Steps:

• Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
• Mix salad ingredients in large bowl, adding oil and lime juice last.
• Grill chicken, slice into strips, serve on top of salad.

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD

Steps:

• Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
• Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
• Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

BLACK BEAN AND CORN SALAD

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 also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN & MANGO CHICKEN SALAD

Steps:

• Combine ingredients.

CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
• Season chicken with salt and pepper.
• Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
• Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
• Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.