Grilled Corn And Black Bean Salad With Cilantro Vinaigrette Recipes

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GRILLED CORN & BLACK BEAN SALAD



Grilled Corn & Black Bean Salad image

Enjoy a sampling of Southwest flavor in this Grilled Corn & Black Bean Salad recipe that includes chopped avocado, tomato, zesty lime juice and more.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

4 ears corn on the cob, husks and silk removed
1 red onion, cut into 1/2-inch-thick slices
1 lime, cut into 6 wedges
1 can (15-1/2 oz.) black beans, rinsed
1 avocado, chopped
1 tomato, seeded, chopped
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing

Steps:

  • Heat grill to medium heat.
  • Grill corn and onions 4 to 6 min. or until evenly charred on all sides, turning after 3 min. and adding lime wedges to the grill for the last 2 min. Place corn and onions in shallow dish; cover tightly with plastic wrap. Let stand 10 min. Meanwhile, reserve lime wedges at room temperature for later use.
  • Cut kernels from corn cobs; place in medium bowl. Chop onions; add to the corn along with all remaining ingredients.
  • Refrigerate 15 min. Serve drizzled with juice from reserved lime wedges.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 7 g

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE



Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories     Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Steps:

  • Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE



Grilled Corn and Black Bean Salad with Cilantro Vinaigrette image

I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.

Provided by Danielle Alex

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 20

4 whole ears sweet corn, husk removed
1 tablespoon vegetable oil for brushing the grill
1 large green bell pepper, cut into 4 pieces, stem and seeds discarded
1 jalapeño
1 (15-ounce) can black beans, rinsed and drained
1 medium red onion, chopped (set 2 tablespoons aside for the vinaigrette)
5 tablespoons chopped cilantro
Zest of 1 large lime
Juice of 2 large limes
1 small roma tomato, chopped (about 1/3 cup)
2 tablespoons red onion, chopped
1 clove garlic, chopped
2 teaspoons adobo sauce from canned chipotle en adobo
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon chili powder
1/4 cup vegetable oil or sunflower oil
3 tablespoon chopped cilantro
1/4 cup to 1/2 cup crumbled queso fresco or feta

Steps:

  • Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
  • Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
  • Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
  • Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
  • When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
  • For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
  • Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.

BLACK BEAN & CORN SALAD WITH ANCHO-CILANTRO VINAIGRETTE



Black Bean & Corn Salad With Ancho-Cilantro Vinaigrette image

This was originally published in "The Sonoran Grill" by Mad Coyote Joe. A friend of mine served with fish tacos, and I thought it was absolutely delicious. He used dark red kidney beans as well as black beans (3 cans total).

Provided by Schwabina

Categories     Corn

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 (14 ounce) cans black beans, drained and rinsed
1 lb frozen white corn, thawed
1/2 cup red onion, minced
1/2 cup green onion, finely chopped
2 cups tomatoes, chopped
1 dried ancho chile, rehydrated in water for 45 minutes, seeds removed and finely chopped
1/3 cup seasoned rice vinegar
1 teaspoon sugar
1/3 cup lime juice, freshly squeezed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup light olive oil
1 bunch fresh cilantro

Steps:

  • Combine beans, corn, and both onions in a mixing bowl.
  • In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
  • Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
  • Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.

Nutrition Facts : Calories 352, Fat 10.6, SaturatedFat 1.6, Sodium 155.2, Carbohydrate 53, Fiber 15.8, Sugar 2.5, Protein 15.9

GRILLED CORN, BLACK BEAN AND EDAMAME SALAD WITH CILANTRO-LIME VINAIGRETTE



Grilled Corn, Black Bean and Edamame Salad with Cilantro-Lime Vinaigrette image

Fresh grilled corn mixes with other delicious veggies in this colorful salad.

Provided by Jodie Shield

Categories     Fourth of July

Time 15m

Yield 10 servings

Number Of Ingredients 8

1 ½ cups corn kernels
1 can (16 ounces) black beans, drained and rinsed
1 cup frozen edamame, shelled and thawed
1 medium red bell pepper, finely chopped (about 1 cup)
3 green onions (white part only), chopped (about ½ cup)
2 tablespoons fresh cilantro, chopped
2 tablespoons canola oil
freshly squeezed lime juice from 1 lime (about ¼ cup)

Steps:

  • To grill corn, pull outer husks down to the base of the ears and strip away silk. Fold the husks back in place and soak in cold water for about 10 minutes. Remove the corn from the water and shake off excess. Set the corn on the grill, close the cover and grill for about 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Discard the husks and remove kernels.. In a large bowl, combine the grilled corn, beans, edamame, bell pepper, green onions and cilantro.. In a small bowl, mix together the oil and lime juice. Pour the dressing over the vegetable mixture and toss until well coated. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts :

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE



Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette image

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

Provided by Scoutie

Categories     Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaf
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • For the salad:
  • Preheat a gas or charcoal grill.
  • Peel back the corn husks. Remove the silks and replace the husks.
  • Soak the corn in cold water for 30 minutes.
  • Drain and place on the grill for 10 to 15 minutes.
  • Cool completely and remove the husks.
  • Using a sharp knife, remove the corn kernels.
  • In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
  • For the vinaigrette:
  • In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
  • Slowly add the oil, whisking constantly until the mixture thickens.
  • Season with salt and pepper, to taste.
  • Pour the vinaigrette over the salad and toss well.
  • Refrigerate for 1 hour, and toss again, before serving.

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