CORN SALAD CILANTRO RECIPES

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COOL BEANS SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cool Beans Salad Recipe: How to Make It - Taste of Home image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

  • In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 659mg sodium, CarbohydrateContent 58g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 12g protein.

GRILLED MEXICAN STREET CORN SALAD RECIPE | JEFF MAURO - FOO…



Grilled Mexican Street Corn Salad Recipe | Jeff Mauro - Foo… image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Neutral oil, for the grill grates
6 ears corn, shucked
4 scallions
2 jalapenos 
1 red bell pepper 
1/3 cup sour cream 
1/4 cup mayonnaise
1 teaspoon chipotle chile powder 
Zest and juice from 1 lime 
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed 
1 cup grated Pecorino-Romano cheese 
Kosher salt and freshly cracked black pepper 
Hot sauce, as needed, optional 
1/4 cup chopped fresh cilantro 
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note) 

Steps:

  • Preheat a grill to high heat. Oil the grates well.
  • Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
  • In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
  • Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

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GRILLED MEXICAN STREET CORN SALAD RECIPE | JEFF MAURO - FOO…
From foodnetwork.com
Reviews 4.5
Total Time 30 minutes
Category side-dish
Cuisine mexican
  • Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.
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