TOMATO, AVOCADO, CORN & BLACK BEAN SALAD
Steps:
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Remove the thick, outer leaves of the corn husk. Peel back the inner leaves, being careful to leave them attached to the cob. Remove as much of the corn silk as possible and fold the inner leaves back over the corn. It's fine if some of the kernels show through the gaps inthe leaves.
- Trim the ends of the onion, peel it, and cut it into 1/2-inch slices. Thread the slices on skewers, brush liberally with olive oil, and season with salt.
- Once the fire is hot, put the corn and skewered onion slices on the grate and cover the grill. Grill the onion slices, flipping once so that they brown on both sides, for 8 to 10 min. total. Wrap the slices in foil and set aside; they'll continue to cook and soften a bit before they cool. Grill the corn for 10 to 15 min., flipping often until the husk is very charred and the kernels feel cooked when pressed with a fingernail; some of the kernels will be browned. Set aside to cool slightly before cutting the kernels off the cobs. Coarsely chop the cooled onion slices into 1/2-inch dice.
- Heat a small skillet over medium heat. Toast the cumin seeds in the hot, dry pan, shaking frequently, until fragrant, about 20 seconds. Seal the seeds in a plastic bag and coarsely crush them with a rolling pin or heavy pan (or use a coffee or spice grinder or mortar and pestle).
- Combine the cumin seeds, lime juice, jalapeño, and 1 tsp. salt in a small bowl. Gradually whisk in the 5 Tbs. of oil to blend.
- Lightly season the tomato chunks with salt. Transfer to a medium bowl and add the corn, onion, black beans, and cilantro. Drizzle the vinaigrette over the salad and toss gently. Fold in the avocado. Season to taste with salt and pepper. Garnish with the scallion and serve immediately.
Nutrition Facts : ServingSize four to six., Calories 240 kcal, Fat 170 kcal, SaturatedFat 3 g, TransFat 18 g, Carbohydrate 19 g, Fiber 5 g, Protein 4 g, Sodium 280 mg, UnsaturatedFat 15 g
BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE
This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
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.
AVOCADO, BLACK BEAN, CORN & TOMATO SALAD
My grandma gave me this easy recipe one summer while we were on a cross-country road trip. She said she got it from a friend. It's a huge hit at parties and family gatherings!
Provided by beudog
Categories Black Beans
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
- Layer ingredients into a large bowl.
- Pour salad dressing on top and gently toss.
- Let sit, covered, in fridge for a couple hours - if you can wait that long!
- Serve with tortilla chips.
Nutrition Facts : Calories 233.3, Fat 10.5, SaturatedFat 1.6, Sodium 290.3, Carbohydrate 32.4, Fiber 11.4, Sugar 4.3, Protein 7.6
BLACK BEAN SALAD WITH AVOCADO-LIME DRESSING
This colorful salad features a quick dressing made from creamy avocado, tangy lime juice, and zesty cilantro.
Provided by AR Cook
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
- Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
- Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.
Nutrition Facts : Calories 398 calories, Carbohydrate 50 g, Fat 16.1 g, Fiber 17.1 g, Protein 19.3 g, SaturatedFat 2.7 g, Sodium 47.7 mg, Sugar 3.3 g
CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE
Categories Salad Bean Side Vegetarian Family Reunion Chill Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.
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- Preheat oven to 375F/190C degrees. Add corn to oven rack (in husk) and roast for 35 minutes or until husks or browned and smells of corn. Set aside to cool.
- In the meantime, add red onion, black beans, and cherry tomatoes to a large mixing bowl. Toss with lime juice and sea salt. Set aside.
- To make dressing: add all ingredients to a blender or food processor and blend until thick and smooth.
- Remove husks from cooled corn, then slice the kernels off the cob and add to mixing bowl. Repeat with remaining cobs. Toss with avocado dressing and top with chopped cilantro. Serve immediately!
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