Black Bean Corn Salad With Ancho Cilantro Vinaigrette Recipes

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BLACK BEAN SALAD WITH CORN, CILANTRO, AND CHILI-LIME VINAIGRETTE RECIPE



Black Bean Salad With Corn, Cilantro, and Chili-Lime Vinaigrette Recipe image

Black beans are pitch-perfect in this Southwestern-style bean salad, which is finished with sweet nubs of corn, cilantro, jalapeño, and a crumble of corn chips.

Provided by Jennifer Olvera

Categories     Entree     Salads     Salad

Time 1h

Yield 6

Number Of Ingredients 12

1 (14.5-ounce) can black beans, drained and rinsed
2 tablespoons minced yellow onion
1 ear of corn, boiled and shucked, kernels sliced off
1 jalapeño, finely chopped
Kosher salt and freshly ground black pepper
1 tablespoon lime juice from 1 lime
1 tablespoon extra-virgin olive oil
1/2 tablespoon white wine vinegar
1/4 teaspoon ancho chile powder
1/8 teaspoon cumin
1/4 cup crumbled corn chips
1 1/2 tablespoons minced cilantro leaves and tender stems

Steps:

  • Combine beans, onion, corn, and jalapeño in a medium bowl. Season with salt and pepper.
  • In a small bowl, whisk together lime juice, oil, vinegar, chili powder, and cumin. Season with salt and pepper and whisk again.
  • Toss vinaigrette with black bean mixture. Refrigerate for at least 1 hour or overnight. When you're ready to serve the salad, add corn chips and cilantro and stir to combine. Serve cold or at room temperature. This Recipe Appears In Summer Bean Salads: Black Beans With Corn, Cilantro, and Chili-Lime Vinaigrette

Nutrition Facts : Calories 159 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 420 mg, Sugar 1 g, Fat 7 g, ServingSize Serves 6, UnsaturatedFat 0 g

HEARTY BEAN & CORN SALAD WITH CILANTRO VINAIGRETTE



Hearty Bean & Corn Salad with Cilantro Vinaigrette image

Salads are usually dressed up in an oil and vinegar treatment, and Mexican cooks get very creative with them. We whip up vinaigrettes quickly, either in the blender or simply shaking them up in a jar. After they are made they can be refrigerated and re-used, with just a re-shake to emulsify. Every Mexican home that I know, has their home staple vinaigrettes of choice. Pick a flavor of your choice: say, cilantro! Fresh, grassy, strong.

Provided by Pati Jinich

Categories     Salad

Number Of Ingredients 13

1 15.5oz can black beans (drained and rinsed, or 1 ¾ cups black beans from the pot , drained)
1 15.5oz can garbanzo beans or chickpeas (drained and rinsed, or 1 ¾ cups cooked garbanzo beans, drained)
1 15.2oz can corn (drain and rinsed, or 1 ¾ cup fresh or frozen corn kernels cooked)
1 14oz can hearts of palm (rinsed and cut into 1/4-inch rounds)
1 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1/2 cup cilantro leaves (and upper stems, roughly chopped)
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove (peeled)
1 teaspoon granulated sugar
1/2 teaspoon kosher or sea salt (or more to taste)

Steps:

  • Place all the ingredients for the vinaigrette in a blender and puree until smooth. You may make the vinaigrette up to a week ahead and store covered in the refrigerator. If made ahead, whisk with a fork or whisk to re-emulsify prior to using. You may also shake it in the covered container.
  • In a large mixing bowl, combine black beans, garbanzo beans, corn, red bell pepper and red onion. Pour vinaigrette and combine well. Add hearts of palm, gently toss and serve.

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

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

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 SALAD WITH LIME-CILANTRO VINAIGRETTE



Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories     Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

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

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.

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

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 I



Black Bean and Corn Salad I image

This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.

Provided by Bonnie Moore

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 12h15m

Yield 6

Number Of Ingredients 10

½ cup balsamic vinaigrette salad dressing
¼ teaspoon seasoned pepper
¼ teaspoon dried cilantro
⅛ teaspoon ground cayenne pepper
¼ teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
½ cup chopped onion
½ cup chopped green onions
½ cup red bell pepper, chopped

Steps:

  • In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  • In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 49.5 g, Fat 8.5 g, Fiber 10.9 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 1083.9 mg, Sugar 6.2 g

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

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

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