New Mexico Corn And Black Bean Salad Recipes

CORN AND BLACK BEAN SALAD

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

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 AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

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.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.

SPICY BLACK BEAN POTATO SALAD

Steps:

• Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
• Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
• In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.

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

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.

NEW MEXICO CORN AND BLACK BEAN SALAD

Steps:

• Mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. Wisk till it is well combined.
• Wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.Let cool.
• Open can of beans and drain under cold water with a strainer.
• Cut corn kernels off cobs and add to bowl with oil and spices. Add drained beans also.
• Take green chiles (you can buy them canned if you don't have fresh) and remove charred outside. Cut off stem and them chop into 1/4 inch pieces. Add to bowl.
• Toss all ingredients together and then add chopped cilantro and green onions. Mix gently. Add salt and pepper to taste.
• Serve.