FIESTA CORN SALAD BLACK BEANS RECIPES

Name: Black Bean Fiesta Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (15 ounces) black beans, rinsed and drained; 1 cup frozen corn, thawed; 1 green pepper, diced; 1 sweet red pepper, diced; 1 cup diced red onion; 2 celery ribs, chopped; 3/4 cup cubed Monterey Jack cheese; 3 tablespoons lemon juice; 3 tablespoons red wine vinegar; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 tablespoon Italian seasoning; 1 teaspoon pepper; 1/2 teaspoon ground cumin

BLACK BEAN FIESTA SALAD RECIPE: HOW TO MAKE IT

Black Bean Fiesta Salad Recipe: How to Make It image

This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!—Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 green pepper, diced
1 sweet red pepper, diced
1 cup diced red onion
2 celery ribs, chopped
3/4 cup cubed Monterey Jack cheese
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.

Nutrition Facts : Calories 192 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 354mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 6g fiber), ProteinContent 9g protein. Diabetic Exchanges 1 starch

CORN AND BEAN FIESTA SALAD RECIPE - FOOD.COM

Corn and Bean Fiesta Salad Recipe - Food.com image

Warning! This makes a TON of salad. Then again, it's addictive and easy to make so it's a great one for your Summer cookout repertoire! Feel free to substitute some of the beans for other types if you prefer - the original emailed recipe I got had black-eyed peas in it. Mostly what you want is a pretty firm bean so it doesn't get mushy when you mix it together. You can also bump up the jalapenos if you like the heat! We love this with scoop corn chips or baked tortilla chips for dipping.

Total Time 2 hours

Prep Time 2 hours

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can chickpeas, drained and rinsed
2 (14 ounce) cans corn
1 (14 ounce) can white corn
1 (14 ounce) can diced tomatoes and green chilies (like Rotel)
1/2 bunch fresh cilantro, minced
1 large sweet onion, diced
3 jalapenos, minced (remove seeds and membranes)
1/2 cup fat-free Italian salad dressing
1/2 tablespoon cumin
salt and pepper

Steps:

In a large bowl, combine beans, corn and tomatoes. Mix gently. Add remaining ingredients and stir thoroughly to distribute seasonings. Taste and correct seasoning. Cover and refrigerate at least two hours to marry flavors. Enjoy.

Nutrition Facts : Calories 226.4, FatContent 2.3, SaturatedFatContent 0.3, CholesterolContent 0.2, SodiumContent 347.9, CarbohydrateContent 45.5, FiberContent 9.4, SugarContent 5.7, ProteinContent 10.6

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