Corn And Bean Fiesta Salad Recipes

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FIESTA CORN AND BEANS



Fiesta Corn and Beans image

Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. -Gerald Hetrick, Erie, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 10 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, cut into 1-inch pieces
1 to 2 jalapeno peppers, seeded and sliced
1 tablespoon olive oil
1 garlic clove, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (16 ounces) frozen corn
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional toppings: Plain yogurt and sliced ripe olives

Steps:

  • In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

FIESTA BEAN SALAD



Fiesta Bean Salad image

Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette - I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.

Provided by Gina

Categories     Lunch     Salad     Side Dish

Time 10m

Number Of Ingredients 12

2 cloves garlic (minced)
3 tbsp fresh lime juice
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon salt
15 oz can black beans (rinsed and drained)
1 cup canned chickpeas (rinsed and drained)
1 cup cherry tomatoes (halved)
1/4 cup minced red onion (finely diced)
1/4 cup cilantro (chopped)
1 medium avocado (diced)

Steps:

  • In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
  • Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
  • When ready to eat, gently mix in avocado and serve right away.

Nutrition Facts : ServingSize 1 generous cup, Calories 335 kcal, Carbohydrate 47 g, Protein 14 g, Fat 11.5 g, SaturatedFat 2 g, Sodium 481.5 mg, Fiber 15.5 g, Sugar 0.5 g

FIESTA CORN & AVOCADO SALAD



Fiesta Corn & Avocado Salad image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon

Steps:

  • Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
  • In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
  • In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

FIESTA SALAD



Fiesta Salad image

A fresh Mexican style salad made with black beans, corn, peppers, onion, cilantro and lime juice. Brighten up any meal with this incredible salad

Provided by Steve Cylka

Categories     Salad

Time 15m

Number Of Ingredients 11

1 can black beans (19oz/540ml) (, drained)
1 can corn (12oz/340ml) (, drained)
1 red pepper (, cored and diced)
1/2 English cucumber (, diced)
1/2 sweet onion (, diced finely)
1 jalapeno pepper (optional) (, cored and diced finely)
1/3 cup cilantro (, washed and minced)
1/3 cup lime juice (, (2 or 3 limes usually))
1/3 cup olive oil
1/3 cup sugar
1 tsp salt

Steps:

  • Toss black beans, corn, red pepper, cucumber, onion and cilantro in a large bowl.
  • In a separate container mix the oil, lime juice, sugar and salt together until the sugar is dissolved.
  • Pour the dressing on the salad and stir until everything is coated. Let the salad marinate in the fridge for about 1 hour.
  • Serve cold.

Nutrition Facts : Calories 231 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

CORN AND BEAN FIESTA SALAD



Corn and Bean Fiesta Salad image

Warning! This makes a TON of salad. Then again, it's addictive and easy to make so it's a great one for your Summer cookout repertoire! Feel free to substitute some of the beans for other types if you prefer - the original emailed recipe I got had black-eyed peas in it. Mostly what you want is a pretty firm bean so it doesn't get mushy when you mix it together. You can also bump up the jalapenos if you like the heat! We love this with scoop corn chips or baked tortilla chips for dipping.

Provided by Ma Field

Categories     No Cook

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

1 (14 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can chickpeas, drained and rinsed
2 (14 ounce) cans corn
1 (14 ounce) can white corn
1 (14 ounce) can diced tomatoes and green chilies (like Rotel)
1/2 bunch fresh cilantro, minced
1 large sweet onion, diced
3 jalapenos, minced (remove seeds and membranes)
1/2 cup fat-free Italian salad dressing
1/2 tablespoon cumin
salt and pepper

Steps:

  • In a large bowl, combine beans, corn and tomatoes. Mix gently. Add remaining ingredients and stir thoroughly to distribute seasonings. Taste and correct seasoning. Cover and refrigerate at least two hours to marry flavors. Enjoy.

FIESTA CORN SALAD



Fiesta Corn Salad image

We first had this salad at our daughter's home in California. It's wonderful with a meat-and-potatoes dinner, or served for lunch with chunks of French bread.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) whole-kernel corn, drained
1 cup chopped fresh tomato
1 cup chopped peeled cucumber
1/2 cup chopped celery
1/2 cup diced green or sweet red pepper
2 green onions, sliced
1/2 cup bottled Italian salad dressing

Steps:

  • Combine all ingredients. Chill several hours before serving.

Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

GINA'S FIESTA SALAD



Gina's Fiesta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon apple cider vinegar
1 tablespoon honey
1 lime, juiced
1/3 cup well-shaken buttermilk
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper
1 clove garlic, finely chopped
2 romaine hearts finely chopped
1 bunch green onions, sliced
One 15-ounce can black beans, drained and rinsed
1 pint cherry tomatoes, sliced in 1/2
1 cup corn kernels, defrosted if frozen
4 red radishes, sliced
1 red bell pepper, seeded and chopped

Steps:

  • Whisk together the apple cider vinegar, honey, lime juice, buttermilk, cilantro, garlic and salt and pepper, to taste, together in a small bowl.
  • Add the romaine, green onions, black beans, tomatoes, corn, radishes, and bell peppers to a large salad bowl. Add the dressing, toss and serve immediately.

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 FIESTA SALAD



Black Bean Fiesta Salad image

This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!-Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 14

1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 green pepper, diced
1 sweet red pepper, diced
1 cup diced red onion
2 celery ribs, chopped
3/4 cup cubed Monterey Jack cheese
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 354mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

QUICK CORN SALAD



Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

  • In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

FIESTA BLACK BEAN SALAD



Fiesta Black Bean Salad image

After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions
DRESSING:
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Dash pepper

Steps:

  • In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

FIESTA MEXICAN CORN SALAD



Fiesta Mexican Corn Salad image

This salad is great for potlucks since it travels well and goes with everything. Have you heard the old wives' tale about planting corn? It says if you laugh when planting corn, it won't grow as high as you'd like!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 8

2 cups fresh or frozen corn
3 tomatoes, chopped
1 can (2-1/4 ounces) sliced pitted ripe olives, drained
1/4 cup sliced green olives
2 tablespoons taco seasoning
1/4 cup canola oil
1/4 cup white vinegar
1/4 cup water

Steps:

  • In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

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

FIESTA RICE AND BEAN SALAD



Fiesta Rice and Bean Salad image

My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 11

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 bunch green onions, chopped
1 small sweet red pepper, chopped
1 small sweet orange pepper, chopped
1/2 cup minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1/4 teaspoon pepper

Steps:

  • Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

FIESTA BEAN SALAD



Fiesta Bean Salad image

Make and share this Fiesta Bean Salad recipe from Food.com.

Provided by lazyme

Categories     Black Beans

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3 tablespoons lime juice
1/4 cup cilantro, chopped
1 teaspoon cumin
2 (15 ounce) cans black beans, rinsed and drained
2 red bell peppers, diced
1 1/2 cups corn, cooked
1 cup red onion, chopped
2 jalapenos, seeded and chopped
4 radishes, sliced (optional)

Steps:

  • In large bowl, whisk together oil and lime juice.
  • Add cilantro, cumin, salt and pepper to taste, mixing well.
  • Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
  • Taste and adjust seasoning.
  • To serve, garnish with cilantro sprigs.
  • Serve at room temperature.

Nutrition Facts : Calories 168.6, Fat 5.3, SaturatedFat 0.8, Sodium 5.6, Carbohydrate 25.1, Fiber 7.4, Sugar 2.2, Protein 7.4

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