BLACK BEAN CORN RECIPE RECIPES
CORN AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT
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
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 14
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, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 326mg sodium, CarbohydrateContent 21g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch
BLACK BEAN AND CORN SALSA RECIPE - FOOD.COM
This is a must for any extended family get-together when I double the recipe. I also like this as an accompaniment to grilled chicken or on top of a baked potato. Quick and tasty! (Can sizes are an estimate b/c I don't have them on hand.)
Total Time 10 minutes
Prep Time 10 minutes
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Except for one can of the Rotel tomatoes, drain canned vegetables.
- Mix together all ingredients, making sure spices are well blended in the veggies.
- Cover and refrigerate, allowing flavors to blend.
- Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!
Nutrition Facts : Calories 43.2, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 160.4, CarbohydrateContent 9.1, FiberContent 1.6, SugarContent 0.3, ProteinContent 2.2
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CORN AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT
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
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- 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.
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- Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!
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