Two Bean And Corn Salad Recipes

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TWO-BEAN, CORN AND ARTICHOKE SALAD



Two-Bean, Corn and Artichoke Salad image

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

Provided by SweetySJD

Categories     Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (15 ounce) can chickpeas, drained
1 (15 ounce) can red kidney beans, drained
1 (14 ounce) can artichoke hearts, drained and chopped coarse
4 scallions, chopped
2 large tomatoes, diced
1 (11 ounce) can corn, drained
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a large mixing bowl.
  • Refrigerate at least 30 minutes.
  • This salad can be made a day ahead of time.

TWO BEAN AND CORN SALAD



Two Bean and Corn Salad image

Make and share this Two Bean and Corn Salad recipe from Food.com.

Provided by MsKittyKat

Categories     Black Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 (15 1/2 ounce) can great northern beans, rinsed,drained
1 (15 1/2 ounce) can black beans, rinsed,drained
3 stalks celery, chopped
2 cups frozen corn kernels, thawed
1 medium red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeno chiles, seeded,chopped

Steps:

  • Whisk oil, vinegar, and cumin in large bowl to blend.
  • Add remaining ingredients and toss to coat.
  • Season salad with salt and pepper.
  • Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Nutrition Facts : Calories 279.6, Fat 10.2, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 40.9, Fiber 9.1, Sugar 2.4, Protein 10.2

TWO BEAN SALAD



Two Bean Salad image

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

Steps:

  • Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

MEXICAN BEAN AND RICE SALAD



Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

  • In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
  • Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 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

BLACK BEAN AND CORN SALAD I



Black Bean and Corn Salad I image

This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.

Provided by Bonnie Moore

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 12h15m

Yield 6

Number Of Ingredients 10

½ cup balsamic vinaigrette salad dressing
¼ teaspoon seasoned pepper
¼ teaspoon dried cilantro
⅛ teaspoon ground cayenne pepper
¼ teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
½ cup chopped onion
½ cup chopped green onions
½ cup red bell pepper, chopped

Steps:

  • In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  • In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 49.5 g, Fat 8.5 g, Fiber 10.9 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 1083.9 mg, Sugar 6.2 g

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