Southwestern Corn Black Bean Salad Recipes

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SOUTHWEST BLACK BEAN AND CORN SALAD



Southwest Black Bean and Corn Salad image

This easy & fresh black bean salad recipe is loaded with veggies and Southwest inspired flavors. It takes just a few minutes to prepare using nutritious staple ingredients.

Provided by Cassidy Reeser, MS, RD

Categories     Main Course

Time 15m

Number Of Ingredients 15

2 15 ounce cans black beans (drained and rinsed)
8 ounce carton grape tomatoes (sliced in half)
1 medium red bell pepper (diced)
1 medium yellow bell pepper (diced)
1/2 medium red onion (diced, see note #1)
1 small jalapeno (minced (optional))
1/2 cup frozen sweet yellow corn (thawed, see note #2)
1/4 cup roughly chopped cilantro (more for serving)
2 tablespoons apple cider vinegar
2 tablespoons lime juice (juice from one large lime)
1 tablespoon agave syrup or honey
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
2 medium avocados, cubed

Steps:

  • In a large bowl, combine black beans, grape tomatoes, bell peppers, red onion, jalapeno, thawed corn and cilantro.
  • To prepare the vinaigrette, whisk together vinegar, lime juice, agave syrup, cumin, chili powder, and salt in a small bowl. Stir the vinaigrette into the salad.
  • Right before serving, add the chopped avocado. Top with additional cilantro and lime juice if desired. Serve cold.

Nutrition Facts : Calories 311 kcal, Carbohydrate 41 g, Protein 12 g, Fat 13 g, SaturatedFat 2 g, Sodium 132 mg, Fiber 16 g, Sugar 5 g, ServingSize 1 serving

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

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 CORN & BLACK BEAN SALAD



Southwestern Corn & Black Bean Salad image

Make and share this Southwestern Corn & Black Bean Salad recipe from Food.com.

Provided by BennyMade

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

3 large ears of corn, husked
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
fresh ground pepper
2 (15 ounce) cans black beans, rinsed
2 cups shredded red cabbage (see Tip)
1 large tomatoes, diced
1/2 cup minced red onion

Steps:

  • Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
  • Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
  • Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 359.8, Fat 11.3, SaturatedFat 1.3, Sodium 214.9, Carbohydrate 53.3, Fiber 15.6, Sugar 5, Protein 16.7

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