Calypso Corn And Black Bean Salad Recipes

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BLACK BEAN AND CORN SALAD RECIPE



Black Bean and Corn Salad Recipe image

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

2 ears corn, (cleaned with no husks (or 1 1/2 cup cooked corn from frozen))
1 medium poblano chile
1 3/4 cups cooked black beans or from a can, (rinsed if from can)
1/2 cup grated coconut
1/4 to 1/4 cup lightly packed mint leaves, (chopped)
2 tbsp fresh lime juice
1 cup cherry tomatoes, (halved or quartered depending on size)
1 tbsp extra virgin olive oil
1/2 tsp kosher salt

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 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

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

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

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

CALYPSO CORN AND BLACK BEAN SALAD



CALYPSO CORN AND BLACK BEAN SALAD image

Categories     Salad     Bean     No-Cook     Quick & Easy     Lunch     Healthy

Yield 4-6

Number Of Ingredients 10

1 10 oz. package frozen corn kernel, thawed
2 15 oz. cans black beans, drained and rinsed
1 large red bell pepper, seeded and diced
1 small fresh jalapeno chili, seeded and minced
1/2 cup firmly packed chopped fresh cilantro
1/4 cup freshly squeezed lime juice
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Combine the corn, beans, bell pepper, jalapeno, cilantro lime juice, oil, sugar, salt and pepper in a large bowl. Taste and adjust seasonings. Cover and chill one hour or overnight to combine flavors. Serves 5 to 6.

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.-Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

1/3 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon cider vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional
1/4 teaspoon sugar
1/8 teaspoon ground red or cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (8 ounces) whole kernel corn, drained
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper

Steps:

  • In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.

Nutrition Facts :

OUR BEST BLACK BEAN AND CORN SALAD



Our Best Black Bean and Corn Salad image

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

1/2 cup rinsed canned black beans
1/2 cup chopped red bell peppers
1/3 cup frozen corn
1/3 cup chopped red onions
1/3 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded, finely chopped
2-1/2 tsp. lime juice
2 tsp. KRAFT Lite Zesty Italian Dressing
1 tsp. hot pepper sauce
1/2 tsp. chili powder
1/8 tsp. black pepper

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



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

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 8

1 teaspoon vegetable oil
2 cups corn kernels (from 3 ears)
1 can (15.5 ounces) black beans, rinsed and drained
1 teaspoon minced seeded serrano chile
4 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 avocado, pitted, peeled, and diced medium
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.
  • Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 207 g, Fat 6 g, Fiber 10 g, Protein 9 g

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

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, salads and dressings, appetizer, main course

Time 15m

Yield 3 cups

Number Of Ingredients 10

1 cup cooked corn kernels (see Micro-Tips)
1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked
8 to 9 ounces ripe tomato, cored and cut 1/4-inch dice (1 cup)
1 1/2 ounces peeled onion, finely diced
1 cup lightly packed cilantro leaves, coarsely chopped
1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon kosher salt, or more if using home-cooked beans
Freshly ground pepper to taste

Steps:

  • Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 4 grams

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, CORN, AND QUINOA SALAD



Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
  • Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

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

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From therecipecritic.com


BLACK BEAN AND CORN SALAD - A. VOGEL
Black Bean and Corn Salad. 1/3 cup fresh lime juice; 1/2 cup olive oil; 1 garlic clove, minced; 1 teaspoon of Herbamare® Spicy; 1 (540 mL) can black beans, rinsed and drained; 1 1/2 cups frozen or fresh corn kernels; 1 avocado - peeled, pitted and diced; 1 red bell pepper, chopped; 2 tomatoes, chopped; 5 green onions, thinly sliced
From avogel.ca


BLACK BEAN AND CORN SALAD {WITH TOMATOES - FIVEHEARTHOME
2019-07-03 Place rinsed black beans in a very large bowl. Thaw corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add tomatoes, jalapeños, and cilantro to bowl, pour dressing over top, and gently mix all …
From fivehearthome.com


BLACK BEAN AND CORN SALAD RECIPE - LOVE AND LEMONS
2021-06-22 Instructions. In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and pepper. Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat. Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
From loveandlemons.com


CORN AND BLACK BEAN SALAD RECIPE | MYRECIPES
Add corn and cook, stirring occasionally, until crisp-tender and bright yellow, about 4 minutes. Remove from heat and let cool. Advertisement. Step 2. Mix together corn, beans, roasted red peppers, jalapeño and cilantro. In a small bowl, whisk together lime juice, vinegar, salt, chili powder and pepper. Drizzle over vegetables and toss.
From myrecipes.com


BLACK BEAN SALAD WITH CORN - REAL FOOD WHOLE LIFE
2021-07-19 Instructions. In a large bowl, mix together the black beans, corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro until well combined. Set aside. Make the dressing by adding the lime juice, apple cider vinegar, salt, cumin, garlic powder, and olive oil in a small mason jar. Shake until well combined.
From realfoodwholelife.com


CORN AND BLACK BEAN SALAD RECIPE | MYRECIPES
Recipes; Corn and Black Bean Salad; Corn and Black Bean Salad. Rating: 4.5 stars. 15 Ratings. 5 star values: 10 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0 Read Reviews Add Review 15 Ratings 15 Reviews "I wanted a side dish that had a little spicy heat to serve with my pan-fried tilapia. I came up with this Mexican-inspired salad." -Peggy Kistler, …
From myrecipes.com


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