Black Bean Corn Red Pepper Salad Recipes

BLACK BEAN, CORN AND RED PEPPER SALAD

Steps:

• Dressing: combine lime juice, oil, brown sugar, mustard, spices, salt and pepper in a jar with a tight-fitting lid. Shake well until well blended. Mix beans, corn, celery, red pepper, jalapeno, onions, and cilantro together in a shallow bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day.

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.

CORN AND BLACK BEAN SALAD

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.

BLACK BEAN, CORN & RED PEPPER SALAD RECIPE

Steps:

• Directions
• 1. Drain the black beans and place in a saucepan with broth, brown sugar and cumin.
• 2. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe.
• 3. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes.
• 4. Remove from boiling water, drain and cool.
• 5. Stand each ear in the bottom of a bowl with high sides and use a corn stripper or knife to cut the kernels from the cob and letting kernels fall into the bowl. Separate kernels with a fork if needed.
• 6. Stir in the diced red pepper and parsley.
• 7. Drain excess broth from beans and mix beans with corn mixture.
• 8. Pour orange vinaigrette dressing into salad, toss and serve or refrigerate until ready to serve.

BLACK BEAN AND CORN SALAD I

Steps:

• In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
• In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

BLACK BEAN AND RED PEPPER SALAD

Steps:

• Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING

Steps:

• In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
• In a medium bowl, mix the beans, corn, red pepper and red onion.
• Pour the dressing over the salad and mix well.
• Chill if desired.
• Just before serving, top with cilantro and green onion.

SKINNY MEXICAN BEAN SALAD

Steps:

• In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
• Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.