BLACK BEAN SALAD DRESSING RECIPES

Name: Corn and Black Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (15 ounces) black beans, rinsed and drained; 2 large tomatoes, finely chopped; 1 large red onion, finely chopped; 1/4 cup minced fresh cilantro; 2 garlic cloves, minced; DRESSING:; 2 tablespoons sugar; 2 tablespoons white vinegar; 2 tablespoons canola oil; 1-1/2 teaspoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper

CORN AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT

Corn and Black Bean Salad Recipe: How to Make It image

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

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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 SALAD RECIPE - FOOD NETWORK

Black Bean Salad Recipe - 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.

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