Aunt Beckys Mexican Black Bean Salad Recipes

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MEXICAN BEAN SALAD



Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

MEXICAN BLACK BEAN AND ROASTED CORN SALAD



Mexican Black Bean and Roasted Corn Salad image

Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.

Provided by healthycook26

Categories     Vegan

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

3 large ears of corn
1 (15 ounce) can black beans, drained and rinsed
1 cup diced red bell pepper
1/2 red onion, chopped fine
1 tomatoes, seeds removed, diced
1 jalapeno, seeds removed, chopped fine
1/2 cup cilantro, chopped
2 garlic cloves, minced
2 limes, juice of
2 tablespoons olive oil
1 teaspoon cumin
salt & pepper

Steps:

  • Preheat oven to 400.
  • Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
  • Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
  • In a small bowl, whisk the lime juice, oil and cumin together and set aside.
  • When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
  • Add the dressing and mix well.
  • Add salt and pepper to taste.
  • The salad is best when allowed to sit for an hour.

Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6

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