Summer Black Bean Salad Recipes

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AVOCADO AND BLACK BEAN SALAD



Avocado and Black Bean Salad image

I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.

Provided by Irish Rose

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1/4-1/2 cup onion, chopped
3 roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil

Steps:

  • Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9

SUMMER BEAN SALAD



Summer Bean Salad image

I've been making this recipe for over 30 years, and it always seems to be a favorite. This isn't your typical bean salad, though-the mandarin oranges make it unique and refreshing.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

2 cans (11 ounces each) mandarin oranges, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium green pepper, chopped
1/2 cup chopped red onion
1/4 cup minced fresh parsley
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon sugar

Steps:

  • In a large bowl, combine the oranges, beans, green pepper, onion and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar and sugar; shake well. , Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts :

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

EASY BLACK BEAN SALAD



Easy Black Bean Salad image

This is a really good lower fat version of a black bean salad I found in a magazine. It is really easy to make!

Provided by jconway520

Categories     Black Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
2 (16 ounce) cans black beans, rinsed and drained
4 green onions, sliced thinly
2 roma tomatoes, chopped
1 cup frozen green beans, thawed

Steps:

  • Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc.
  • Once all the veggies are combined, drizzle the dressing over it.
  • Cover and refrigerate for one hour.

SUMMER BEAN SALAD II



Summer Bean Salad II image

Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!

Provided by Anna E.

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

1 (15 ounce) can light red kidney beans, drained and rinsed
1 cup fresh corn kernels
1 small onion, diced
1 cup cherry tomato halves
2 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon olive oil, or as needed
salt to taste
ground black pepper to taste
⅓ cup thinly sliced fresh basil

Steps:

  • In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

Nutrition Facts : Calories 113 calories, Carbohydrate 18.7 g, Fat 2.9 g, Fiber 5.1 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 187.5 mg, Sugar 2.7 g

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