Black Bean Salad Guy Fieri Recipe 385

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

Provided by Guy Fieri

Time 11m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Steps:

Preheat the grill to medium.
Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

GUY'S BLACK BEAN SALAD

Guy's Black Bean Salad image

Guy Fieri is a new Food Network Chef. My wife and I have watched a couple of his shows and thought that this salad looked pretty tasty.

Provided by Your Sangoma

Categories Black Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 (15 ounce) cans black beans, drained
1 (10 ounce) can corn, drained
2 roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onion
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaf
1 jalapeno, seeded and minced
4 tablespoons sherry wine vinegar
1/2 lime, juice of
3 tablespoons honey
1 tablespoon salt
1 teaspoon black pepper
1 pinch ground cumin

Steps:

Mix all ingredients in a bowl and refrigerate for 1 hour.

Nutrition Facts : Calories 342.2, Fat 2.1, SaturatedFat 0.4, Sodium 1750.9, Carbohydrate 69.8, Fiber 16.4, Sugar 19.2, Protein 16.8

JICAMA BLACK BEAN SALAD

Jicama Black Bean Salad image

Provided by Guy Fieri

Categories side-dish

Time 15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup matchstick-cut jicama
One 15-ounce can black beans, drained
1/4 cup diced red bell pepper
2 tablespoons chopped fresh cilantro
Zest and juice of 1 lime
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup baby kale, for serving

Steps:

Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

Believe it or not, I got the idea for this recipe from Guy Fieri's cooking show on Food Network. Being a VEG, I can't say that I take too much inspiration from his show, but this recipe really caugh my eye. I made a few changes to suit my style and taste. What a wonderful mix of flavors this was. I did leave out the jalapenos, because they didn't have ANY at the store, and because one of my guests does not like spicy food. BUT, I will most certaily add them back the next time I make this. I also used agave syrup in place of honey, to keep it vegan. **Jalapenos do not make it too spicy at all! In fact the second and third times I've made this the "heat sensitive" people did not even notice. I think they balance the sweet and tangyness of the dressing...

Provided by Kozmic Blues

Categories < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 large red bell pepper, diced
1/4 cup red onion, diced
1/4 cup green onion, diced
1/4 cup pineapple, diced
1 tablespoon cilantro leaf, chopped
1 jalapeno, seeded and minced
3 tablespoons sherry wine vinegar
1/2 lime, juiced
3 tablespoons agave nectar or 3 tablespoons honey
1 tablespoon salt
1 teaspoon black pepper
1 pinch ground cumin (or more to taste)

Steps:

Mix all ingredients in a bowl and refrigerate for 1 hour.

Nutrition Facts : Calories 206.4, Fat 1.3, SaturatedFat 0.3, Sodium 883.5, Carbohydrate 41, Fiber 11.3, Sugar 3.4, Protein 11.3

BLACK BEAN AND CORN SALAD {GUY FIERI} RECIPE - (4/5)

BLACK BEAN AND CORN SALAD {guy fieri} Recipe - (4/5) image

Provided by grinder

Number Of Ingredients 10

Ingredients

4 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion {3.75oz}
1/4 cup cider vinegar {2oz}
1 can black beans, rinse, drain
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper

Steps:

Preheat grill to medium. Grill corn until lightly charred, about 2 minutes, turning frequently. Transfer corn to a cutting board and using a serrated knife remove the kernels. Set aside. In a medium sauté pan over med-high heat, add olive oil, then the red bell pepper and the red onion. Sauté 3 minutes, then add vinegar, beans and corn and sauté 2 minutes. Stir in garlic and snow peas and sauté 1 minute more. Remove from heat to a serving bowl and season with salt and pepper. Serve warm or cold.

BLACK BEAN SALAD {GUY FIERI} RECIPE - (3.8/5)

BLACK BEAN SALAD {guy fieri} Recipe - (3.8/5) image

Provided by grinder

Number Of Ingredients 15

Ingredients

2 cans black beans, drained
1 can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded, minced
4 tablespoon sherry vinegar
1/2 lime, juice of
3 tablespoons honey {2.25oz}
1 tablespoons salt
1 teaspoon black pepper
1 Pinch ground cumin

Steps:

Mix all ingredients in a bowl and refrigerate 1 hour.

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