Summer Corn And Bean Salad Recipes

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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

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

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

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

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

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

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.

WHITE BEAN AND CORN SALAD



White Bean and Corn Salad image

A nice way to use up leftover corn on the cob. This salad is light and refreshing. Can easily be a main course with a loaf of bread and a glass of white wine for a nice easy summer dinner.

Provided by ILefkowitz

Categories     Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (15 1/2 ounce) can small white beans
1 small onion, chopped
2 celery ribs, chopped
1 -2 garlic clove, chopped
1 medium yellow squash, chopped
1 red pepper, chopped
1 steamed ear of corn, kernels removed from cob
1 tablespoon fresh basil, chopped
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil (divided)
salt and pepper

Steps:

  • Drain and rinse the beans. Place in large mixing bowl and set aside.
  • Heat 1 tablespoon extra virgin olive oil in medium saute pan. When heated, add the onions and garlic. Saute, stirring frequently until the onions are golden brown and are beginning to become translucent. Then add the celery and yellow squash. Continue sauteing, stirring frequently for an addition 5 - 8 minutes, until the squash is softened and browned. Set aside to cool.
  • To the beans add the red pepper, corn and basil. When the cooked vegetables are cooled add them as well. Mix well. Add the remaining olive oil and rice vinegar. Mix well to coat all the vegetables.
  • Season with salt and pepper to taste.

SUMMER CORN SALAD



Summer Corn Salad image

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SUMMER CORN SALAD



Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

SUMMER KIDNEY BEAN SALAD



Summer Kidney Bean Salad image

Quick and easy to throw together. I created this salad for a summer picnic.

Provided by Lisa_P

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can kidney beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
1 tablespoon white vinegar
1 tablespoon brown sugar
⅛ teaspoon ground cumin
½ tablespoon dried onion flakes
salt and ground black pepper to taste

Steps:

  • Combine kidney beans, corn, and tomatoes in a salad bowl.
  • Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  • Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 28.5 g, Fat 1 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 430.3 mg, Sugar 5.6 g

SUMMERY CORN SALAD



Summery Corn Salad image

A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.

Provided by SunnyDaysNora

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 14

3 teaspoons butter
3 ears fresh corn, husks and silks removed
1 teaspoon garlic powder
1 (15 ounce) can black beans, drained
¼ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 ½ teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
  • Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
  • Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.8 g, Cholesterol 5.4 mg, Fat 11.9 g, Fiber 6.4 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 394.3 mg, Sugar 2.4 g

BLACK BEAN AND CORN SALAD II



Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

  • Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

FRESH CORN AND GREEN BEAN SALAD



Fresh Corn and Green Bean Salad image

A wonderful salad that takes full advantage of summer's best bounty. Paired with grilled meats, this will work well at any BBQ or picnic. Finding this in November has be already longing for next year. In the meantime, I may try this with the frozen variety though I bet it won't be nearly as good. (Update: After WI Cheesehead's experiment with frozen vegetables I managed to track down some fresh corn and beans. Following the directions presented here, the result is sweet crisp vegetables that you simply can't get from the freezer.)

Provided by justcallmetoni

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 ears corn
12 ounces French haricots vert or 12 ounces slender green beans, cut into 1 inch pieces
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4-1/2 teaspoon pepper
2 1/2 tablespoons olive oil
1/3-1/2 cup red onion, chopped
2 tablespoons fresh parsley, chopped

Steps:

  • Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
  • In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
  • In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
  • Cover and chill for up to four hours before serving.

Nutrition Facts : Calories 182.4, Fat 5.8, SaturatedFat 0.8, Sodium 96.4, Carbohydrate 33.5, Fiber 4.9, Sugar 4.7, Protein 4.8

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