Black Bean And Sweetcorn Salad Recipes

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

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.

QUICK CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. 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!

SWEET CORN AND BLACK BEAN SALAD

Steps:

• Bring a medium pot of water to a boil.
• Add corn and cook for 1 minute, then drain well, rinse in cold water, and drain again. (If using frozen and thawed corn, skip this step).
• Rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
• In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing.
• Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours.
• Add cilantro and toss again before serving.

10 MINUTE BLACK BEAN & CORN SALAD

Steps:

• In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro.
• In a separate small bowl add lime juice, olive oil, cayenne pepper, garlic, agave, cumin, onion powder, sea salt and pepper. Whisk to combine.
• Pour dressing over salad and toss to combine. I like to serve this salad with tortilla chips.

BLACK BEAN AND CORN SALAD RECIPE

Steps:

• In a bowl, combine the beans, corn and the veggies.
• Put all ingredients listed for dressing in a blender jar. Blend it to smooth texture.
• When ready to serve, pour the dressing over the salad mix. Gently toss everything well together. Serve at room temperature or chilled.
• Keep the salad mix and dressing separately in the refrigerator until ready to use. Mix the dressing only when you are ready to serve.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl.
• Refrigerate until ready to serve.

BLACK BEAN AND CORN SALAD RECIPE

Steps:

• Cook the corn in the microwave and prepare it. If working with corn (no husk) on the cob, wet two paper towels and wring out excess water. Wrap each ear of corn in the moist paper towel and place on a dinner plate. Cook in the microwave for 5 minutes. Let cool briefly then carefully remove the paper towel. Cut each cob in half crosswise, then stand one half at a time on a cutting board, cut side down, and slice off the kernels. Transfer the corn kernels to a large mixing bowl. (Alternatively, prepare 1 1/2 cups from frozen cooked according to package instructions.)
• Roast the pablano pepper. Set the pablano pepper on the grates over a gas burner turned to high and use your tongs to turn the pepper until blackened in spots all over. (Alternatively, you can do this under the broiler).
• Peel the roasted pablano and chop. Place the roasted pablano in a bowl and cover plate, and let steam for 10 minutes. Uncover, and when cool enough to handle, use your fingers to slip off the blackened skin, then remove and discard the stem and seeds. Chop the roasted pablano into 1/2-inch pieces and add to the mixing bowl with the corn.
• Mix the salad. Now add the black beans, coconut, mint, lime juice, tomatoes, olive oil and kosher salt. Toss to combine. Taste and adjust salt to your liking. Serve immediately!

BLACK BEAN AND CORN SALAD

Steps:

• In a large bowl, mix together black beans, corn, red bell pepper, red onion, avocado and cilantro; set aside.
• To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over black beans and corn mixture and toss well to combine.
• Cover and chill salad in the fridge for at least one hour before serving.

BLACK BEAN AND CORN SALAD II

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.

MEXICAN STREET STYLE BLACK BEAN AND CORN SALAD

Steps:

• In a small bowl place all ingredients of Mexican salad dressing and mix well to combine.
• Place all the Mexican salad ingredients in a large mixing bowl.
• Pour the Mexican salad dressing over the corn and veggies.
• Mix everything properly to combine.
• Let the chopped corn salad sit for a couple of hours before serving it, this will intensify the flavors of this healthy corn salad.