Grilled Corn And Bean Salad Recipe Recipe For Banana

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GRILLED CORN SALAD



Grilled Corn Salad image

A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Provided by AMBERT77

Categories     Side Dish     Vegetables     Tomatoes

Time 1h10m

Yield 6

Number Of Ingredients 7

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
  • Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Brian Boitano

Categories     side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 11

1/2 cup canola oil, divided
2 teaspoons ground cumin
1 tablespoon chili powder, divided
Salt and freshly cracked black pepper
6 ears corn, shucked
1 lime, juiced
2 cloves garlic, chopped
1 yellow bell pepper, cored and diced
1 medium red onion, diced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat a grill or a grill pan over medium heat.
  • In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste. Stir to combine. Brush each ear of corn liberally with the seasoned oil.
  • Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes. Remove from grill and let cool for 5 minutes. When cool enough to handle cut kernels from corn.
  • In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro. Adjust the seasonings with salt and black pepper, to taste. Add the corn kernels and stir to combine. Mix the ingredients well and serve with tacos, if desired.

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
  • For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
  • Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

GRILLED CORN SALAD



Grilled Corn Salad image

Combine fresh sweet corn, green beans, jicama, tomatoes and fresh basil to make this tasty, good-for-you Grilled Corn Salad. You can thank us later.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup HEINZ Yellow Mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil

Steps:

  • Heat grill to low heat.
  • Mix 1/4 cup dressing and mustard in shallow dish until blended. Add corn; turn to evenly coat. Transfer corn to grill, reserving dressing mixture in dish.
  • Grill corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool.
  • Cut corn from cobs; place in large bowl. Add beans, jicama, tomatoes, basil and remaining dressing; mix lightly.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE



Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette image

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

Provided by Scoutie

Categories     Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaf
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • For the salad:
  • Preheat a gas or charcoal grill.
  • Peel back the corn husks. Remove the silks and replace the husks.
  • Soak the corn in cold water for 30 minutes.
  • Drain and place on the grill for 10 to 15 minutes.
  • Cool completely and remove the husks.
  • Using a sharp knife, remove the corn kernels.
  • In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
  • For the vinaigrette:
  • In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
  • Slowly add the oil, whisking constantly until the mixture thickens.
  • Season with salt and pepper, to taste.
  • Pour the vinaigrette over the salad and toss well.
  • Refrigerate for 1 hour, and toss again, before serving.

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN



Black Bean and Corn Salad With Grilled Chicken image

This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.

Provided by Barbasol

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
2 tablespoons lemon juice
3 garlic cloves (sliced or minced)
2 tablespoons chopped fresh cilantro
1 tablespoon lemon zest
1/2 teaspoon red pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
8 boneless chicken breast halves
2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/2 cup chopped green onion
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
4 large tomatoes, diced
1/2 cup oil
1/2 cup lime juice
1 1/2 teaspoons ground cumin
salt and pepper

Steps:

  • Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
  • Mix salad ingredients in large bowl, adding oil and lime juice last.
  • Grill chicken, slice into strips, serve on top of salad.

Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1

BANANA BLACK BEAN SALAD



Banana Black Bean Salad image

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene.

Provided by Food Snob in Israel

Categories     Mango

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups cooked black beans
1 -2 small tomatoes
1 onion
1/4 red pepper
3 -4 tablespoons fresh cilantro
1 tablespoon lemon juice
1 tablespoon orange juice (optional)
1 firm banana (or Mango)
salt
black pepper

Steps:

  • Cook black beans (or just used drained canned beans).
  • Mince tomatoes, pepper, onion and cilantro.
  • Combine all of the above in a bowl and mix well.
  • Chop banana into small but substantial square pieces.
  • Fold banana pieces into the mixture gently so as not to bruise the bananas.
  • Add salt/pepper to taste and lemon and orange juices folding them gently into the mixture.
  • Chill and serve cold.

Nutrition Facts : Calories 105.7, Fat 0.4, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 21.1, Fiber 6.1, Sugar 3.9, Protein 5.7

GRILLED CORN & BLACK BEAN SALAD



Grilled Corn & Black Bean Salad image

Enjoy a sampling of Southwest flavor in this Grilled Corn & Black Bean Salad recipe that includes chopped avocado, tomato, zesty lime juice and more.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

4 ears corn on the cob, husks and silk removed
1 red onion, cut into 1/2-inch-thick slices
1 lime, cut into 6 wedges
1 can (15-1/2 oz.) black beans, rinsed
1 avocado, chopped
1 tomato, seeded, chopped
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing

Steps:

  • Heat grill to medium heat.
  • Grill corn and onions 4 to 6 min. or until evenly charred on all sides, turning after 3 min. and adding lime wedges to the grill for the last 2 min. Place corn and onions in shallow dish; cover tightly with plastic wrap. Let stand 10 min. Meanwhile, reserve lime wedges at room temperature for later use.
  • Cut kernels from corn cobs; place in medium bowl. Chop onions; add to the corn along with all remaining ingredients.
  • Refrigerate 15 min. Serve drizzled with juice from reserved lime wedges.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 7 g

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