Blackbeanandcornsaladwwcore Recipes
CORN AND BLACK BEAN SALAD
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
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 I
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
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 RECIPE
This easy and bright black bean and corn salad with Pablano pepper, fresh mint, and lime will surprise your taste buds in the best way possible!
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 9
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!
Nutrition Facts : Calories 169.7 kcal, Sodium 205.4 mg, TransFat 0.1 g, Carbohydrate 21.6 g, Fiber 6.8 g, Protein 6.4 g, ServingSize 1 serving
BLACK BEAN AND CORN SALAD
Bright and colorful. Delicious. This goes well with just about any Mexican meal, and is a great take-along for pot lucks too. Cook time is refrigeration time.
Provided by Linorama
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together black beans, corn, bell peppers, onion and jalepeno.
- Mix dressing ingredients together and toss with salad.
- Refrigerate 2-3 hours to allow flavors to mingle.
Nutrition Facts : Calories 143.2, Fat 10, SaturatedFat 1.3, Sodium 290.8, Carbohydrate 13.5, Fiber 2.1, Sugar 3.7, Protein 2.2
OUR BEST BLACK BEAN AND CORN SALAD
Prepare this black bean and corn salad for a real crowd pleaser. This colorful dish is perfect for cookouts, potlucks, dinner parties and more!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in large bowl.
- Whisk remaining ingredients until blended. Pour over vegetable mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 60, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BLACK BEAN AND CORN SALAD - WW CORE
Make and share this Black Bean and Corn Salad - Ww Core recipe from Food.com.
Provided by hhonda
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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