Black Bean Corn Pasta Salad Recipe 415

BLACK BEAN & CORN PASTA SALAD RECIPE - (4.1/5)

Black Bean & Corn Pasta Salad Recipe - (4.1/5) image

Provided by á-41955

Number Of Ingredients 9

Ingredients

1 (16-ounce) box rotini tri-colored pasta, cooked
2 cans black beans, rinsed and drained
1 small bag frozen corn, thawed
1 can Rotel
4 green onions, chopped
1/2 cup bell pepper, chopped
1/2 cup white onion, chopped
2 1/2 tablespoons fresh cilantro chopped
3/4 of a large bottle of Zesty Italian dressing

Steps:

Mix all ingredients together and refrigerate at least 2 hours. Enjoy!

CORN & BLACK BEAN PASTA SALAD

Corn & Black Bean Pasta Salad image

This Corn & Black Bean Pasta Salad combines fusilli pasta with corn, black beans, bell pepper and cilantro for a Southwestern flair.

Provided by Laura

Categories Salad

Time 20m

Number Of Ingredients 13

Ingredients

4 ounces fusilli pasta (uncooked)
1 cup whole kernel corn (drained)
1 cup black beans (drained and rinsed)
1 cup cherry tomatoes (quartered)
1/2 cup yellow or red bell pepper (diced)
1/4 cup cilantro (roughly chopped)
1/2 avocado (diced (optional))
1/4 teaspoon red pepper flakes (optional)
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt

Steps:

Cook pasta according to package instructions. Drain; set aside to cool. Once cooled, add the pasta to a large bowl. Add the corn, blackbeans, tomatoes, bell pepper and cilantro. Stir together.
In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin and salt.
Add the dressing to the pasta salad. Stir to combine.
Refrigerate covered until ready to serve. Add the avocado and red pepper flakes (if desired) just before serving.

Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 208 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

BLACK BEAN & CORN PASTA SALAD

Black Bean & Corn Pasta Salad image

Make and share this Black Bean & Corn Pasta Salad recipe from Food.com.

Provided by ElizabethKnicely

Categories Corn

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) box rotini tri-colored pasta, cooked
2 (15 ounce) cans black beans, rinsed and drained well
1 (12 ounce) bag frozen corn, thawed
1 (15 ounce) can Rotel Tomatoes
4 green onions, chopped
1/2 cup red bell pepper, chopped
1/2 cup white onion, chopped
2 -3 tablespoons fresh cilantro, chopped
1 (12 ounce) bottle zesty Italian dressing

Steps:

Cook pasta according to the package directions.
Drain and rinse pasta with cool water.
Mix all ingredients together.
Refrigerate at least 2 hours.

Nutrition Facts : Calories 655.2, Fat 18.4, SaturatedFat 3, Sodium 871.5, Carbohydrate 104.1, Fiber 13.5, Sugar 8.1, Protein 21.9

CORN AND BLACK BEAN PASTA SALAD

Corn and Black Bean Pasta Salad image

There's much to love in this Mexican inspired corn and black bean pasta salad. Similar to fiesta pasta salad, this dish is filled with corn, black beans, tomatoes, and is mixed with a delicious, creamy southwestern chili lime dressing.

Provided by Nikole Berg

Categories Salad

Time 20m

Number Of Ingredients 19

Ingredients

8 ounces short cut pasta such as rotini or cavatappi (cooked according to package directions)
1 tablespoon olive or other mild flavored oil
15 ounce can corn (about 1 cup to 1 1/2 cups; drained; use fresh corn if desired or in season)
15 ounce can black beans (drained and rinsed)
1 cup cherry or grape tomatoes (halved or quartered)
1 jalepeño (finely chopped)
½ cup crumbled queso fresco, Cotija, feta (or to taste)
Fresh cilantro for garnish (optional)
Sliced or chopped black olives (optional)
Sliced or diced avocado (optional)
Lime wedges (optional)
¼ cup mayonnaise
¼ cup sour cream
Zest from 1 lime
2 tablespoon lime juice
1 clove garlic chopped finely (use fresh for best flavor or sub with 1/2 tsp garlic powder)
1 teaspoon chili powder
2 tablespoons finely chopped cilantro
1 teaspoon pepper sauce (such as jalepeño or traditional Tabasco )

Steps:

Cook pasta according to package directions. Drain in a colander and let dry on a sheet pan or platter.
Add pasta to a large bowl. Toss with olive oil. Add drained corn, drained and rinsed black beans, cut cherry tomatoes, and chopped jalepeno.
Pour dressing over pasta salad, mixing gently to combine.
Sprinkle cheese over salad.
Top with black olives, avocado, cilantro leaves and lime wedges, if desired.
Mix all ingredients together until well combined.
Store any leftovers in the refrigerator.

Nutrition Facts : Calories 456 kcal, Sugar 46 g, Sodium 540 mg, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 80 g, Fiber 5 g, Protein 9 g, Cholesterol 15 mg, UnsaturatedFat 7 g, ServingSize 1 serving

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

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!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

BLACK BEAN PASTA SALAD

Black Bean Pasta Salad image

Cooking healthy doesn't mean you have to spend hours in a hot kitchen. Debbie Terenzini-Wilkerson serves a low-fat, fuss-free fiesta at her Lusby, Maryland home by simply combining a refrigerating a few tasty ingredients.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

8 ounces rigatoni or penne pasta
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded reduced-fat Mexican cheese blend
1/2 cup chopped green pepper
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 635mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

Dial the heat up or down by choosing mild, medium or hot salsa. Serve this colorful salad with grilled burgers, meats, chops or chicken.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup frozen corn
1 can (15 ounces) Progresso™ black beans, drained, rinsed
1/4 cup chopped fresh cilantro or parsley
1/4 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons lime juice
1/4 teaspoon salt
4 lettuce leaves

Steps:

Cook corn according to package directions. Rinse with cold water until completely chilled; drain well.
In medium bowl, mix all ingredients except lettuce. Place lettuce leaf on each of 4 salad plates. Top with bean mixture.

Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

If you like 'southwest cuisine' you will love this.

Provided by Jodi T.

Categories Salad Beans Black Bean Salad Recipes

Time 13h30m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup balsamic vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups cooked black beans
2 cups cooked corn kernels
2 large, ripe tomatoes, roughly chopped
1 large red or yellow bell pepper, finely diced
1/2 jalapeno pepper, seeds removed, finely chopped
1 large red onion, finely chopped
3/4 cup finely chopped fresh coriander
1 teaspoon minced garlic or minced garlic in oil
2 teaspoons ground cumin
1 teaspoon ground coriander
Juice of 1 lime
2 tablespoons olive oil
Freshly ground black pepper to taste

Steps:

If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)
Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 20 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 6 grams

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