Tex Mex Chicken Corn And Black Bean Salad Ww Recipes

CORN AND BLACK BEAN SALAD

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.

BLACK BEAN, CORN & CHICKEN SALAD

Steps:

• Prepare all vegetables.
• Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
• In a large bowl, mix all ingredients together.
• Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
• Stir to redistribute the ingredients.
• Serve with tortillas (avocado & sour cream go well too.).

TEX-MEX BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

TEX-MEX BLACK BEAN AND CORN SALAD

Steps:

• Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours.
• While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.
• At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired.
• Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day.
• Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN

Steps:

• Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
• Mix salad ingredients in large bowl, adding oil and lime juice last.
• Grill chicken, slice into strips, serve on top of salad.

TEX MEX BLACK BEAN & CORN SALAD

Steps:

• Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
• In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.

CORN AND BLACK BEAN MACARONI SALAD - TEX MEX

Steps:

• Mix all ingredients together and chill 1 hour to overnight.
• Do additional mayo or olive oil just before serving if extra creaminess is desired.

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

MEXICAN BLACK BEANS (WW)

Steps:

• In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.
• Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.
• Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.
• Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.
• Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.
• Remove bay leaves; stir in cilantro and serve.
• EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.
• PER SERVING: 219 Calories, 11 g Protein, 6 g Fat, 32 g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber; 4 points.

CORN AND BLACK BEAN SALAD

Steps:

• Place the black beans, corn, tomato, onion and parsley in a large bowl and stir to combine.
• To make the dressing whisk all the ingredients together in a small bowl.
• Just before serving pour over the bean mixture and toss to coat. Can be kept up to 6 hours at room temperature.