BLACK BEAN SALAD RECIPE | GUY FIERI | FOOD NETWORK
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
Steps:
- Mix all ingredients in a bowl and refrigerate for 1 hour.
BLACK BEAN AND CORN SALAD RECIPE | RACHAEL RAY | FOOD NE…
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
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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BLACK BEAN SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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Reviews 4.7
Total Time 16 minutes
Category side-dish
Reviews 4.7
Total Time 16 minutes
Category side-dish
- 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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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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Reviews 5.0
Total Time 15 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 142 calories per serving
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Reviews 5.0
Total Time 15 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 142 calories per serving
- 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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Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
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Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 375 calories per serving
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Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 375 calories per serving
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
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