Corn And Black Bean Macaroni Salad Tex Mex Recipes With Spaghetti Squash

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CORN & BLACK BEAN PASTA SALAD



Corn & Black Bean Pasta Salad image

This Corn & Black Bean Pasta Salad combines fusilli pasta with corn, black beans, bell pepper and cilantro for a Southwestern flair.

Provided by Laura

Categories     Salad

Time 20m

Number Of Ingredients 13

4 ounces fusilli pasta (uncooked)
1 cup whole kernel corn (drained)
1 cup black beans (drained and rinsed)
1 cup cherry tomatoes (quartered)
1/2 cup yellow or red bell pepper (diced)
1/4 cup cilantro (roughly chopped)
1/2 avocado (diced (optional))
1/4 teaspoon red pepper flakes (optional)
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt

Steps:

  • Cook pasta according to package instructions. Drain; set aside to cool. Once cooled, add the pasta to a large bowl. Add the corn, blackbeans, tomatoes, bell pepper and cilantro. Stir together.
  • In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin and salt.
  • Add the dressing to the pasta salad. Stir to combine.
  • Refrigerate covered until ready to serve. Add the avocado and red pepper flakes (if desired) just before serving.

Nutrition Facts : Calories 227 kcal, Carbohydrate 28 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 208 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CORN AND BLACK BEAN PASTA SALAD



Corn and Black Bean Pasta Salad image

There's much to love in this Mexican inspired corn and black bean pasta salad. Similar to fiesta pasta salad, this dish is filled with corn, black beans, tomatoes, and is mixed with a delicious, creamy southwestern chili lime dressing.

Provided by Nikole Berg

Categories     Salad

Time 20m

Number Of Ingredients 19

8 ounces short cut pasta such as rotini or cavatappi (cooked according to package directions)
1 tablespoon olive or other mild flavored oil
15 ounce can corn (about 1 cup to 1 1/2 cups; drained; use fresh corn if desired or in season)
15 ounce can black beans (drained and rinsed)
1 cup cherry or grape tomatoes (halved or quartered)
1 jalepeño (finely chopped)
½ cup crumbled queso fresco, Cotija, feta (or to taste)
Fresh cilantro for garnish (optional)
Sliced or chopped black olives (optional)
Sliced or diced avocado (optional)
Lime wedges (optional)
¼ cup mayonnaise
¼ cup sour cream
Zest from 1 lime
2 tablespoon lime juice
1 clove garlic chopped finely (use fresh for best flavor or sub with 1/2 tsp garlic powder)
1 teaspoon chili powder
2 tablespoons finely chopped cilantro
1 teaspoon pepper sauce (such as jalepeño or traditional Tabasco )

Steps:

  • Cook pasta according to package directions. Drain in a colander and let dry on a sheet pan or platter.
  • Add pasta to a large bowl. Toss with olive oil. Add drained corn, drained and rinsed black beans, cut cherry tomatoes, and chopped jalepeno.
  • Pour dressing over pasta salad, mixing gently to combine.
  • Sprinkle cheese over salad.
  • Top with black olives, avocado, cilantro leaves and lime wedges, if desired.
  • Mix all ingredients together until well combined.
  • Store any leftovers in the refrigerator.

Nutrition Facts : Calories 456 kcal, Sugar 46 g, Sodium 540 mg, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 80 g, Fiber 5 g, Protein 9 g, Cholesterol 15 mg, UnsaturatedFat 7 g, ServingSize 1 serving

CORN AND BLACK BEAN MACARONI SALAD - TEX MEX



Corn and Black Bean Macaroni Salad - Tex Mex image

Chill a beer for this nice and spicy dish! The elbows should be cooked al dente in well salted water to prevent broken mushy noodles. Do salt the water liberally. (2 teaspoons is not a lot once mixed with the rest of the ingredients) Seasons the pasta and avoids father salting in the recipe. This can be eaten as a side or a main balanced meal. I opted for yogurt and smart balance for better health. But you can use sour cream and mayo.

Provided by Rita1652

Categories     Black Beans

Time 22m

Yield 16 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni (cooked al dente drained and spread on a towel to cool preventing farther cooking.)
16 ounces canned low sodium corn (rinsed, drained and smoked or grilled for flavor)
16 ounces low-sodium black beans, and drained
1 lime, juice
1 tablespoon chipotle chile in adobo, Minced
1 teaspoon minced garlic
1/2 cup diced celery
1/2 cup sliced scallion
1 cup salsa (your favorite,I do hot)
1/4 cup fresh cilantro, chopped or
1/4 cup fresh parsley, chopped
1/2 cup Greek yogurt
1/2 cup smart balance mayonnaise

Steps:

  • Mix all ingredients together and chill 1 hour to overnight.
  • Do additional mayo or olive oil just before serving if extra creaminess is desired.

MEXICAN PASTA SALAD



Mexican Pasta Salad image

Fiesta Pasta Salad is a Mexican pasta salad loaded with corn, black beans, tomatoes, jalapeño, cilantro, and a fresh lime vinaigrette for a zesty, flavorful, summer side dish!

Provided by Samantha Skaggs

Categories     Salad

Time 20m

Number Of Ingredients 12

1/2 cup extra-virgin olive oil (or canola oil)
2/3 cup freshly squeezed lime juice
3 tablespoons red wine vinegar
2 cloves garlic (finely minced)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces corkscrew pasta (cooked in salted water according to package directions & drained)
2 (15-ounce) cans black beans (drained & rinsed)
16 ounces frozen corn
16 ounces cherry or grape tomatoes (quartered (OR about 2 extra-large tomatoes, seeded & chopped))
2 fresh jalapeños (seeded, all membranes removed, & finely diced, optional)
1/2 cup fresh cilantro leaves (chopped, plus additional for garnish)

Steps:

  • Make the dressing by whisking all of the ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
  • Place the cooked pasta and the rinsed black beans in a very large bowl. Thaw the corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add the tomatoes, jalapeños, and cilantro to the bowl, and pour about two-thirds of the dressing over top. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, stir in the remainder of the dressing and garnish with additional cilantro, if desired.

Nutrition Facts : Calories 336 kcal, Carbohydrate 56 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 856 mg, Fiber 10 g, Sugar 2 g, ServingSize 1 serving

TEX-MEX BLACK BEAN AND CORN SALAD



Tex-Mex Black Bean and Corn Salad image

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

Provided by Rigel

Categories     Black Beans

Time 10m

Yield 7 cups salad, 12 serving(s)

Number Of Ingredients 7

1 (15 ounce) can whole kernel corn niblets, drained
1 (15 ounce) can black beans, drained, rinsed (Frijoles Negros)
1 (10 ounce) can ro*tel mexican diced tomatoes with lime and cilantro, undrained
2 tablespoons extra virgin olive oil
3 cups romaine lettuce, finely chopped
2 green onions, finely chopped (optional)
fresh cilantro, as garnish (optional)

Steps:

  • Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours.
  • While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.
  • At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired.
  • Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day.
  • Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.

Nutrition Facts : Calories 84.6, Fat 2.8, SaturatedFat 0.4, Sodium 107.7, Carbohydrate 13.2, Fiber 3.1, Sugar 1.2, Protein 3.4

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

TEX MEX BLACK BEAN & CORN SALAD



Tex Mex Black Bean & Corn Salad image

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

Provided by Abby Girl

Categories     Salad Dressings

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 ounces black beans
1 cup corn, fresh preferable
1/2 red pepper, diced
1/2 yellow pepper, diced
1 jalapeno pepper, chopped (add more if desired)
1/4 cup cilantro, chopped
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juice of
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon sugar
1/2 large garlic, chopped
salt and pepper

Steps:

  • Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
  • In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.

Nutrition Facts : Calories 106.3, Fat 7.2, SaturatedFat 1, Sodium 6.6, Carbohydrate 10.3, Fiber 2.1, Sugar 1.4, Protein 1.9

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