Spicy Corn And Bean Salad Recipes
BLACK BEAN AND CORN SALAD
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
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
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
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
SPICY BLACK BEAN SALAD
Great with tortilla chips. Serve chilled.
Provided by Kelly Michael Hammer
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g
SPICY SOUTHWEST BEAN & CORN SALAD
This is a spicy and delicious corn salad that is simply delicious - I'm sure you will enjoy the spicy texture of it - Try Wrapped salad. A quick way to enjoy your favorite salad on-th-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up!! Wrap in plastic wrap, and refrigerate until ready to serve. This is also a great way to use leftover salad.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix dressing and hot pepper sauce. set aside.
- Toss greens with beans, corn, red pepper and onions in a large serving bowl.
- Add dressing mixture, toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 433.3, Fat 14.2, SaturatedFat 4.5, Cholesterol 18.9, Sodium 246, Carbohydrate 62.4, Fiber 14.9, Sugar 1.9, Protein 19.8
SPICY CORN AND BEAN SALAD
This is a refreshing summer salad that is a great side dish to serve with chicken on the grill or with Mexican food. Sometimes I make it for a light supper or for lunch. You can make it as spicy as you like. I buy the jalapenos labeled HOT and add a little extra chili powder so mine is usually very spicy. This doesn't store very well (gets soggy), so you might want to cut the recipe in half if you don't have a big crowd.
Provided by Musical Joy
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix salad ingredients together.
- In a small bowl, mix dressing ingredients.
- Toss with salad ingredients.
- Chill about 30 minutes before serving.
Nutrition Facts : Calories 608.9, Fat 8.4, SaturatedFat 1.3, Sodium 2441.1, Carbohydrate 129.9, Fiber 21.4, Sugar 26.1, Protein 21.9
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
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.
SPICY CORN, BLACK BEAN & FETA SALAD
An exciting main-course salad, packed with interesting flavours and textures and a hit of spice
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
- Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.
Nutrition Facts : Calories 612 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.83 milligram of sodium
SPICY CORN AND BLACK BEAN RELISH
This relish can be served as a salad or garnish with a Southwestern meal-it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado
Provided by Taste of Home
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.
Nutrition Facts : Calories 128 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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