Pinto Bean Fresh Corn And Tomato Salad Recipes

PINTO BEAN, FRESH CORN AND TOMATO SALAD

Steps:

• Wash and drain the pinto beans, chop the tomatoes, onion and basil.
• Grill fresh corn on the bbq or outdoor/indoor grill until done.
• Cut off the kernals into a bowl.
• In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
• In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
• Pour the dressing over the corn mixture and stir to combine.
• Season with salt and pepper.
• Serve at room temperature.
• This dish can be made 4 hours ahead, just cover and chill.

BLACK BEAN, CORN AND TOMATO SALAD

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.

PINTO BEAN SALSA SALAD

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

PINTO BEAN SALAD

Steps:

• Place beans in large Dutch oven and cover with fresh water.
• Add bay leaf and bring to a boil.
• Cover and simmer for 30 minutes.
• Stir in salt and simmer another 30 minutes, until beans are tender.
• Remove bay leaf and drain beans.
• Allow beans to cool to warm, but no longer hot.
• Combine lemon juice, lime juice and salt.
• Beat in olive oil gradually until mixed well.
• Add garlic and cilantro.
• Check seasonings.
• Pour dressing over warm beans and toss.
• Add chopped tomatoes and onions and toss well.

CORN, TOMATO AND BEAN SALAD

Steps:

• Combine corn, beans, tomatoes, onion and basil in large bowl.
• Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)

RICE, PINTO BEAN, AND CORN SALAD

Steps:

• Bring 2 cups salted water to boil in heavy medium saucepan. Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain.
• Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

PINTO BEAN & CHEDDAR TOSTADAS WITH FRESH CORN & TOMATO SALAD RECIPE

Steps:

• 1. Prep ingredients Preheat oven to 450°F with racks in the center and upper third. Peel and finely chop 2 teaspoons garlic. Shuck corn, removing any strings, then cut kernels from cob. Core tomato, then finely chop. 2. Marinate tomatoes In a medium bowl, whisk to combine ½ teaspoon of the garlic, 4 teaspoons vinegar, 2 teaspoons oil, and a pinch each salt and pepper. Add tomatoes, stirring to combine. 3. Cook corn Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add corn and a pinch each salt and pepper. Cook, stirring, until corn is tender and browned in spots, 3-4 minutes. Transfer to bowl with tomatoes. Return skillet to stovetop. 4. Season refried beans Heat 2 tablespoons oil in same skillet over medium. Add 1½ tablespoons taco seasoning and remaining garlic; cook until fragrant, 30 seconds. Add beans and their liquid. Cook over medium-high until liquid is reduced by half, 5-6 minutes. Remove from heat. Mash beans with 2 tablespoons butter. Season to taste with salt and pepper. 5. Finish & serve Brush tortillas generously with oil and place on 2 rimmed baking sheets. Bake on center and top racks until lightly browned in spots, 8-10 minutes, rotating trays halfway. Flip tortillas. Top with refried beans and cheese. Return to oven until cheese melts, 5-6 minutes, rotating half way through. Serve tostadas with salad alongside. Enjoy! 6. Make it meaty! Top these veggie tostadas with grilled chicken strips or even crispy, rendered chorizo sausage for a little kick.