Fresh Corn Salad With Black Beans And Tomatoes Recipes

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.

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, AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
• Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

BLACK BEAN, CORN AND TOMATO FIESTA SALAD

Steps:

• Drain black beans and thaw corn in a colander.
• In a large bowl, add drained corn, black beans, diced tomatoes and chopped spring onion
• In a medium mixing bowl, add fresh cilantro leaves, olive oil, lime juice, cumin, salt, black pepper, and diced jalapenos. Mix well.
• Pour dressing over the bean, corn, tomato and onion mixture. Blend well, cover and refrigerate overnight. Stir well before serving.CCP: Hold for cold service at 41° F or lower.

BLACK BEAN, CORN, AND TOMATO SALAD

Steps:

• In a bowl whisk together lemon juice, oil, and salt to taste.
• Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
• Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
• Line 2 plates with lettuce and divide salad between them.

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.

FRESH CORN SALAD

Steps:

• Heat grill to medium heat. Remove husks and silks from corn; rinse and pat dry. Wrap each ear of corn in foil and grill for about 15 minutes, until tender when pierced with a knife, turning every 5 minutes. Let stand wrapped in foil for 5 minutes. Unwrap carefully as the corn will be very hot. Let cool.
• While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
• Once corn is cool, carefully use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl.
• To the bowl with the corn, add the black beans, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.

FRESH CORN, BLACK BEANS, AND TOMATO SALAD

Steps:

• For the dressing: Combine first 8 ingredients in a jar with a tight fitting lid then Shake all of the dressing ingredients together.
• Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
• To Make Ahead.
• This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.
• My Note: For the two of us, I used just 2 ears, microwaved in a covered dish for 2 minutes, about a pint of grape tomatoes from the Farmers Market, one can of black beans, half small onion and 1 tab minced cilantro (you can omit cilantro if you don't like it, still taste great). For the dressing I just cut everything in half except I did use one garlic clove and 1 small jalapeno minced very fine. Plus I used half tablespoon of white wine vinegar and red wine vinegar each, you can use a bit more according to your taste. Fresh corn is the key here, plus I used Bush's Low Sodium Black Beans. This dish should not be served ice cold let it come to room temperature.