New Mexico Corn And Black Bean Salad Recipes

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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

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

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

NEW MEXICO CORN AND BLACK BEAN SALAD



New Mexico Corn and Black Bean Salad image

Fresh and perfect for summer. Eat it with some burger and you have a complete meal! You can adjust the spices if it has too much heat for you.

Provided by Jackson Hole 22

Categories     Southwestern U.S.

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups corn (2 ears)
1 3/4 cups black beans (14oz can)
3 ounces smoked green hatch chiles, chopped
2 tablespoons chopped green onions
1/4 cup chopped cilantro
1 tablespoon dried oregano
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon red chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper

Steps:

  • Mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. Wisk till it is well combined.
  • Wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.Let cool.
  • Open can of beans and drain under cold water with a strainer.
  • Cut corn kernels off cobs and add to bowl with oil and spices. Add drained beans also.
  • Take green chiles (you can buy them canned if you don't have fresh) and remove charred outside. Cut off stem and them chop into 1/4 inch pieces. Add to bowl.
  • Toss all ingredients together and then add chopped cilantro and green onions. Mix gently. Add salt and pepper to taste.
  • Serve.

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

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

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 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

MEXICAN CORN & BLACK BEAN SALAD



Mexican Corn & Black Bean Salad image

This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

Provided by Little Bee

Categories     Black Beans

Time 15m

Yield 9 serving(s)

Number Of Ingredients 12

2 cups frozen corn (thawed)
1/2 cup black beans (drained and rinsed)
1 tablespoon olive oil
2 tablespoons diced red bell peppers
1 clove garlic, minced
1 small jalapeno pepper, seeded & deveined
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Steps:

  • Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
  • (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
  • Bring to room temperature before serving and add freshly chopped parsley and cilantro.
  • Serving Size: 9.

MEXICAN BLACK BEAN AND ROASTED CORN SALAD



Mexican Black Bean and Roasted Corn Salad image

Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.

Provided by healthycook26

Categories     Vegan

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

3 large ears of corn
1 (15 ounce) can black beans, drained and rinsed
1 cup diced red bell pepper
1/2 red onion, chopped fine
1 tomatoes, seeds removed, diced
1 jalapeno, seeds removed, chopped fine
1/2 cup cilantro, chopped
2 garlic cloves, minced
2 limes, juice of
2 tablespoons olive oil
1 teaspoon cumin
salt & pepper

Steps:

  • Preheat oven to 400.
  • Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
  • Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
  • In a small bowl, whisk the lime juice, oil and cumin together and set aside.
  • When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
  • Add the dressing and mix well.
  • Add salt and pepper to taste.
  • The salad is best when allowed to sit for an hour.

Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6

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

ROASTED MEXICAN CORN SALAD WITH BLACK BEANS



Roasted Mexican Corn Salad with Black Beans image

Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.

Provided by Bibi

Time 35m

Yield 10

Number Of Ingredients 17

4 ears corn, husks and silks removed
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 medium red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and minced
3 tablespoons diced red onion
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lime juice
2 teaspoons taco seasoning mix, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch cayenne pepper
⅓ cup crumbled cotija cheese
⅓ cup chopped fresh cilantro
3 medium green onions, white and green parts, finely chopped
½ cup cherry tomatoes, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
  • Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
  • Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
  • Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 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 one bowl, easy-mix bean salad comes together in just 15 minutes, and pairs well with grilled entrees and Tex-Mex menus.

Categories     Side Dish

Time 1h15m

Yield 10

Number Of Ingredients 10

1/2 cup balsamic vinaigrette dressing
1/4 teaspoon black pepper
1 tablespoon chopped fresh cilantro
1/8 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground cumin
2 cans (15 oz each) black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn
1 small onion, chopped (1/2 cup)
8 medium green onions, chopped (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)

Steps:

  • In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
  • In large bowl, mix remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Just before serving, stir mixture to coat beans and corn with dressing.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 4 g, TransFat 0 g

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

Bright and colorful. Delicious. This goes well with just about any Mexican meal, and is a great take-along for pot lucks too. Cook time is refrigeration time.

Provided by Linorama

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 can black beans, drained & rinsed
1 (11 ounce) can corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 red onion, thinly sliced and quartered
1/4 cup pickled jalapeno pepper, slices,chopped
1/4 cup vegetable oil
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar

Steps:

  • Mix together black beans, corn, bell peppers, onion and jalepeno.
  • Mix dressing ingredients together and toss with salad.
  • Refrigerate 2-3 hours to allow flavors to mingle.

Nutrition Facts : Calories 143.2, Fat 10, SaturatedFat 1.3, Sodium 290.8, Carbohydrate 13.5, Fiber 2.1, Sugar 3.7, Protein 2.2

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

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 :

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

Dial the heat up or down by choosing mild, medium or hot salsa. Serve this colorful salad with grilled burgers, meats, chops or chicken.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 7

1 cup frozen corn
1 can (15 ounces) Progresso™ black beans, drained, rinsed
1/4 cup chopped fresh cilantro or parsley
1/4 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons lime juice
1/4 teaspoon salt
4 lettuce leaves

Steps:

  • Cook corn according to package directions. Rinse with cold water until completely chilled; drain well.
  • In medium bowl, mix all ingredients except lettuce. Place lettuce leaf on each of 4 salad plates. Top with bean mixture.

Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg

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MEXICAN STREET CORN SALAD WITH BLACK BEANS – ELOTE SALAD
2018-06-30 Ingredients. 1 tsp oil. 10 oz corn frozen or fresh kernels. 15 oz can black beans or 1.25 cups cooked. 1/2 tsp (0.5 tsp) smoked paprika. 1/2 tsp (0.5 tsp) sweet paprika. 1 tbsp …
From veganricha.com


BEST BLACK BEAN AND CORN SALAD RECIPE - DELISH
2022-03-14 Directions. In a large bowl, combine beans, corn, avocado, jalapeño, tomatoes, onion, and cilantro. In a small bowl, whisk together lime juice, oil, honey, and cumin. Season …
From delish.com


MEXICAN CORN & BLACK BEAN SALAD - CHOCOLATE SLOPES®
In a large bowl combine all the vegetables. For the dressing, combine all ingredients in a separate bowl and mix well. Pour dressing over the vegetable and toss to coat. Top with fresh …
From chocolateslopes.com


CORN AND BLACK BEAN SALAD (TEXAS CAVIAR) - SALT & LAVENDER
2017-08-07 Prep your ingredients and add them to a salad bowl. Toss with the lime juice and olive oil, and season with salt & pepper. Adjust seasonings as needed (e.g. add more oil or …
From saltandlavender.com


CORN AND BLACK BEAN SALAD RECIPE - STAYING CLOSE TO HOME
Simply dampen a paper towel and roll it around a shucked ear of corn. Place on a microwave-safe plate and cook for 5 minutes. Allow the ears of corn to cool in the microwave for a few …
From stayingclosetohome.com


10 MINUTE BLACK BEAN & CORN SALAD | TWO SPOONS
2020-04-08 Instructions. In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro. In a separate small bowl add lime juice, olive oil, …
From twospoons.ca


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