Black Bean Corn Salad Recipes

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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

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

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa.

Provided by Jaclyn

Categories     Side Dish

Time 20m

Number Of Ingredients 14

1 (14.5 oz) can black beans, (rinsed and drained well)
1 cup fresh or frozen corn, (thawed according to package instructions)
1 cup chopped tomato ((Roma, cocktail, grape, etc.))
1 cup seeded and chopped orange bell pepper
1/3 cup diced red onion, (rinsed and drained)
1 medium avocado, (diced (fairly firm but ripe))
1 small jalapeno, (seeded and minced (optional))
3 Tbsp olive oil
2 1/2 Tbsp fresh lime juice
1/3 cup chopped fresh cilantro
1 clove garlic, (minced (1 tsp))
1 tsp honey
1/4 tsp each ground cumin and chili powder
Salt and freshly ground black pepper

Steps:

  • Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
  • Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
  • Pour dressing over and toss gently to coat with dressing. Serve right away.

Nutrition Facts : Calories 228 kcal, Carbohydrate 25 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 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



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, CORN AND TOMATO SALAD



Black Bean, Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 2h10m

Number Of Ingredients 10

1 pound dried black beans
4 plum tomatoes, chopped
Salt
2 cups corn kernels
1/2 red onion, chopped
1 bunch cilantro, chopped
Juice of 1 lime
1/4 cup olive oil
Pepper
Cayenne

Steps:

  • In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

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

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

Provided by Guy Fieri

Categories     side-dish

Time 11m

Yield 6 servings

Number Of Ingredients 10

4 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Steps:

  • Preheat the grill to medium.
  • Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
  • In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

BLACK BEAN SALAD



Black Bean Salad image

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

Provided by Merle Shinpoch

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing
½ teaspoon garlic salt

Steps:

  • In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Nutrition Facts : Calories 159 calories, Carbohydrate 24.2 g, Fat 6.3 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 561.9 mg, Sugar 5 g

QUICK CORN AND BLACK BEAN SALAD



Quick Corn and Black Bean Salad image

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

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.

Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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

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

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

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

Provided by Kathy

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can black beans, drained
1 (10 ounce) can corn, drained
1 tomatoes, chopped
1/4 cup fresh cilantro, chopped
1/8 cup red onion, chopped
3 tablespoons lemon juice
2 tablespoons olive oil
salt
pepper

Steps:

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

Nutrition Facts : Calories 159.6, Fat 5.5, SaturatedFat 0.8, Sodium 2.6, Carbohydrate 23.7, Fiber 5.9, Sugar 3, Protein 6.4

MEXICAN-STYLE BLACK BEAN AND CORN SALAD



Mexican-Style Black Bean and Corn Salad image

Economical with a Mexican flair. Easy, easy, easy!

Provided by smcvey

Categories     Salad     Beans     Black Bean Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 (15 ounce) can black beans, rinsed and drained
2 avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼ yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin

Steps:

  • Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
  • Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

Believe it or not, I got the idea for this recipe from Guy Fieri's cooking show on Food Network. Being a VEG, I can't say that I take too much inspiration from his show, but this recipe really caugh my eye. I made a few changes to suit my style and taste. What a wonderful mix of flavors this was. I did leave out the jalapenos, because they didn't have ANY at the store, and because one of my guests does not like spicy food. BUT, I will most certaily add them back the next time I make this. I also used agave syrup in place of honey, to keep it vegan. **Jalapenos do not make it too spicy at all! In fact the second and third times I've made this the "heat sensitive" people did not even notice. I think they balance the sweet and tangyness of the dressing...

Provided by Kozmic Blues

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 large red bell pepper, diced
1/4 cup red onion, diced
1/4 cup green onion, diced
1/4 cup pineapple, diced
1 tablespoon cilantro leaf, chopped
1 jalapeno, seeded and minced
3 tablespoons sherry wine vinegar
1/2 lime, juiced
3 tablespoons agave nectar or 3 tablespoons honey
1 tablespoon salt
1 teaspoon black pepper
1 pinch ground cumin (or more to taste)

Steps:

  • Mix all ingredients in a bowl and refrigerate for 1 hour.

Nutrition Facts : Calories 206.4, Fat 1.3, SaturatedFat 0.3, Sodium 883.5, Carbohydrate 41, Fiber 11.3, Sugar 3.4, Protein 11.3

BLACK BEAN AND CORN SALAD



BLACK BEAN AND CORN SALAD image

Categories     Bean     Side     No-Cook     Low Fat

Yield Serves 6, .5 cup each

Number Of Ingredients 9

1 can corn
1 can black beans
1 can diced tomatoes
.5 bunch of cilantro
1 juice of lime
.5 jalopeno pepper
.5 red pepper
.25 red onion
.25 cup red wine vinegar

Steps:

  • Drain and rinse black beans, drain tomatoes and chop to smaller chunks, drain corn, chop the jalopeno, red pepper and red onion and add all ingredients to a medium bowl and mix.

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #appetizers     #salads     #dips     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something

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