BEAN N CORN SALAD
In Maple Creek, Saskatchewan, Glenda Parsonage stirs together a colorful medley of beans, peppers, corn and other vegetables, then marinates it overnight in a tasty sweet dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; cover and shake well until sugar is dissolved. Pour over bean mixture and gently toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts :
BLACK BEAN AND CORN SALAD II
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
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
BLACK BEAN AND CORN SALAD
Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa.
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 25 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SKINNY MEXICAN BEAN SALAD WITH CORN
Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that's perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 3h5m
Number Of Ingredients 16
Steps:
- To a large bowl, add all ingredients and stir to combine; set aside.
- To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
- Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
- Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.
Nutrition Facts : Calories 460 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING
This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.
Provided by Kendra
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5
CORN AND BEAN SALAD WITH CURTIS' CHILI DRESSING
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.
CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING
I got the concept of this recipe from a Canadian Living magazine, but changed it around a bit....cut the oil and kicked up the seasonings I liked it so much, I was having it for breakfast.
Provided by Abby Girl
Categories Black Beans
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
- Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
- CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
- Adjust seasoning to personal preference.
- Options:
- Add/or change to red pepper.
- Add/or change to red kidney beans.
MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
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