BEAN SALAD RECIPE HEALTHY RECIPES

Name: Black Bean Salad
Prep time: 10 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 2 cans black beans, drained, about 30 ounces; 1 (15-ounce) can corn, drained; 2 Roma tomatoes, diced; 1/4 cup diced red bell pepper; 1/4 cup diced red onion; 1/4 cup diced green onions; 1/4 cup diced pineapple; 1 tablespoon chopped cilantro leaves; 1 jalapeno, seeded and minced; 4 tablespoons sherry vinegar; Juice of 1/2 lime; 3 tablespoons honey; 1 tablespoons salt; 1 teaspoon black pepper; Pinch ground cumin

BLACK BEAN SALAD RECIPE | GUY FIERI | FOOD NETWORK

Black Bean Salad Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Steps:

Mix all ingredients in a bowl and refrigerate for 1 hour.

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

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

See details

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See details

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2. Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavours will be muted and boring. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.

See details

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See details

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