BEAN SALAD FOOD NETWORK RECIPES

Name: Black Bean Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 to 6 servings
Ingredients: 1 small clove garlic; Pinch salt, plus 2 teaspoons; Juice 1 1/2 limes (about 3 tablespoons); 2 teaspoons kosher salt; 1/4 teaspoon chili powder; 1/4 cup extra-virgin olive oil; 1 cup fresh corn kernels (from about 2 ears); 1 orange bell pepper, diced; 1/2 small red onion, finely chopped (about 1/4 cup); 1 tablespoon extra-virgin olive oil; 1 (15-ounce) can black beans, drained and rinsed; Kosher salt; Freshly ground black pepper; 1 cup cherry tomatoes, halved; 1 small hass avocado, halved, seeded and diced; 1/4 cup chopped fresh cilantro, leaves and stems

BLACK BEAN SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Black Bean Salad Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Steps:

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

BLACK BEAN AND CORN SALAD RECIPE | RACHAEL RAY - FOOD NE…

Black Bean and Corn Salad Recipe | Rachael Ray - Food Ne… 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

Total Time 25 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

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, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 477 milligrams, CarbohydrateContent 37 grams, FiberContent 10 grams, ProteinContent 9 grams, SugarContent 4 grams

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