Southwestern Black Bean Salad Recipes

SOUTHWESTERN BLACK BEAN SALAD

Southwestern Black Bean Salad image

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Provided by Gina

Time 35m

Number Of Ingredients 11

Ingredients

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Steps:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado just before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g

SOUTHWEST BLACK BEAN AND CORN SALAD RECIPE

Southwest Black Bean and Corn Salad Recipe image

A quick and easy Southwestern-style black bean salad recipe made with black beans, corn, avocados, lime juice, and bell peppers.

Provided by Jolinda Hackett

Categories Lunch Side Dish

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

2 (15-ounce) cans black beans , drained
1 1/2 cups corn kernels
1 red or yellow bell pepper, diced
1 avocado, diced, optional
3 tomatoes, chopped
4 green onions, chopped
1/3 cup fresh cilantro, chopped
1/3 cup lime juice
1/3 cup olive oil
1/2 teaspoon kosher salt, or to taste
1/8 teaspoon cayenne pepper

Steps:

Gather the ingredients.
In a large mixing bowl, combine beans, corn, pepper, tomatoes, onion, and cilantro, and gently toss.
In a separate small bowl, whisk together lime juice, olive oil, sea salt, and cayenne pepper until well combined.
Pour dressing over beans mixture and gently toss to combine well and coat all of the bean salad ingredients.
Gently fold in diced avocado just until well dispersed. If avocado is too soft and fragile, you can also just place the avocado on top of individual portions. If you have some extra time, this black bean salad recipe is best prepared a few hours before servings so that you can chill it in the refrigerator (for at least an hour) to allow all those great Southwest flavors to mingle and fully develop.

Nutrition Facts : Calories 494 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 27 g, Protein 24 g, SaturatedFat 2 g, Sodium 1474 mg, Sugar 5 g, Fat 14 g, ServingSize about 6 servings, UnsaturatedFat 0 g

SOUTHWESTERN BEAN SALAD

Southwestern Bean Salad image

My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup canola oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SOUTHWESTERN BEAN SALAD

Southwestern Bean Salad image

A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese.

Provided by yooper

Categories Black Beans

Time 10m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomatoes, diced
1 cup frozen corn, thawed
3/4 cup thick & chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt (optional)
1/2 teaspoon ground cumin

Steps:

In a bowl, combine beans, celery, onion, tomato and corn.
In a small bowl, combine dressing ingredients; mix well.
Pour over the bean mixture; toss to coat.
Cover and chill for at least 2 hours.

Nutrition Facts : Calories 208.6, Fat 6.7, SaturatedFat 0.9, Sodium 393.2, Carbohydrate 30.7, Fiber 8.3, Sugar 2.5, Protein 8.4

SOUTHWESTERN BLACK BEAN SALAD

Southwestern Black Bean Salad image

A beautiful-looking meal with a multitude of colors, flavors, and textures just right for hot weather and as a festive cold-weather treat as well.

Yield serves 4

Number Of Ingredients 8

Ingredients

1 15-ounce can of black beans, rinsed and drained
1 1/2 cups cooked corn kernels
1/2 cup Cilantro Lime Dressing (page 225)
2 avocados
8 cups salad greens
Tortilla chips
Chopped green olives (optional)
Sour cream or grated cheese (optional)

Steps:

In a bowl, toss the beans and corn with the Cilantro Lime Dressing. Peel and pit the avocados and cut them into wedges or cubes.
Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with the avocado wedges and ring the bean salad with tortilla chips. If you wish, top with olives and sour cream or grated cheese.
For a regional theme, start with Southwestern Cheese Soup (see page 129).

SOUTHWESTERN BLACK BEAN PASTA SALAD

Southwestern Black Bean Pasta Salad image

When I first served this jazzed-up pasta salad for my mom's birthday dinner, it was so well-received that I couldn't wait to make it again! Chose the flavor of salsa to suit your family's taste.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked spiral pasta
1 can (15 ounces) black beans, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped red onion
SALAD DRESSING:
1 cup ranch salad dressing
1 cup salsa
1/8 to 1/4 teaspoon cayenne pepper

Steps:

Cook pasta according to package directions. Rinse in cold water; drain. In a large salad bowl, combine the pasta, black beans, peppers and onion. Combine the salad dressing, salsa and cayenne. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 282 calories, Fat 15g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 412mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Southwestern Black Bean and Hominy Salad image

Categories Salad Bean Pepper Side No-Cook Picnic Vegetarian Quick & Easy High Fiber Backyard BBQ Avocado Legume Bell Pepper Summer Vegan Raw Jalapeño Cilantro Hominy/Cornmeal/Masa Bon Appétit

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

Ingredients

1 15-ounce can black beans, rinsed, drained well
1 15-ounce can golden hominy, rinsed, drained well
1 avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalape‱o chili
1/2 cup (or more) salsa verde

Steps:

Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Southwestern Black Bean and Hominy Salad image

Like the rest of the northeast, it's been a hot summer here in Eastern Maine; however, most of us here don't have airconditioning, so I'm on the lookout for interesting whole-meal salads! Found this on epicurious. If you haven't tried hominy, it's about time: it's corn treated with cooking lye, so that it comes out with a texture and flavor somewhere between corn and garbanzo beans. Recipe calls for yellow hominy, but all we can find here is white; doesn't make any difference in the taste, from what I can tell. Give it a little time in the refrigerator before serving so it's nice and cold!

Provided by lecole54

Categories Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans black beans, rinsed, drained well
2 (15 ounce) cans hominy, rinsed, drained well
2 avocados, peeled, pitted, diced
2 cups yellow bell peppers, diced
1 cup red onion, chopped
1/2 cup cilantro, chopped
3 tablespoons jalapenos, seeds and ribs removed and chopped
1 cup salsa verde (or more)

Steps:

Combine first 7 ingredients in large bowl. Add 1 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

Nutrition Facts : Calories 550.1, Fat 17.6, SaturatedFat 2.6, Sodium 801.7, Carbohydrate 82.2, Fiber 26.4, Sugar 7.3, Protein 20

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

Ingredients

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

Add all dressing ingredients to a blender, blend until smooth.
In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
Top with prepared dressing; toss to coat.
Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

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