Colorful Black Bean Salad Recipes

BEAN SALAD RECIPE

Bean Salad Recipe image

Every main dish deserves a great side dish and this bean salad is it! A delicious array of flavors and beans brings this side dish to a whole new level. Plus it's easy to throw together on a busy night!

Provided by Julie Evink

Time 15m

Number Of Ingredients 15

Ingredients

2 cups frozen corn (thawed)
1 can (16 ounces kidney beans, drained and rinsed)
1 can (16 ounces red beans, drained and rinsed)
1 can (15.5 ounces white kidney beans, drained and rinsed)
1 can (15.5 ounces lima beans, drained and rinsed)
1 can (15 ounces black beans, drained and rinsed)
1 can (2 1/4 ounces sliced ripe olives, drained)
1 green bell pepper (chopped)
1 small onion (chopped)
1/2 cup chilli sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves (minced)
2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

Using a large bowl, add the first nine ingredients.
Using a glass measuring cup or small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper. Whisk to combine.
Pour liquid mixture over bean mixture. Toss to coat.
Cover and refrigerate for 1 hour.
Enjoy!!

Nutrition Facts : Calories 334 kcal, Carbohydrate 54 g, Protein 17 g, Fat 6 g, Sodium 187 mg, Fiber 15 g, Sugar 6 g, ServingSize 1 serving

COLORFUL CHICKPEA AND BLACK BEAN SALAD

Colorful Chickpea and Black Bean Salad image

This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!

Provided by spatchcock

Categories Black Beans

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

6 -8 roma tomatoes, diced
2 -3 limes, juice of
1 medium red onion, medium dice
1 -2 cup canned chick-peas, drained
1 -2 cup canned black beans, drained
1 -2 tablespoon olive oil (or more to taste)
kosher salt
fresh ground black pepper
2 -4 minced garlic cloves (to taste) (optional)
green pepper, diced (optional)
red pepper, diced (optional)
1 -2 green onion, sliced thin (optional)

Steps:

Mix together all ingredients.
Marinate for at least an hour--but I usually can't wait if it's just for me!

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

COLORFUL BLACK BEAN SALAD

Colorful Black Bean Salad image

A spicy (but not too hot) chili dressing coats this sensational veggie salad.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 2h20m

Yield 20

Number Of Ingredients 10

Ingredients

3/4 cup red wine vinegar
1/3 cup vegetable oil
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
3 small cloves garlic, crushed
1 bag (12 oz) frozen corn, cooked, drained
3 cups diced peeled jicama
3 medium tomatoes, seeded, chopped (3 cups)
6 cans (15 oz each) Progresso™ black beans, drained, rinsed
6 green onions, thinly sliced

Steps:

In large bowl, mix all dressing ingredients until well blended.
Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

Nutrition Facts : Calories 190, Carbohydrate 37 g, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

QUICK CORN AND BLACK BEAN SALAD

Quick Corn and Black Bean Salad image

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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