SOUTHWESTERN CORN SALAD RECIPE RECIPES

Name: Southwestern Black Bean Salad
Prep time: 5 min
Total time: 35 min
Yield: 13
Cuisine: Tex Mex
Ingredients: 15.5 oz can black beans (rinsed and drained); 9 oz cooked corn (fresh or frozen (thawed if frozen)); 1 medium tomato (chopped); 1/3 cup red onion (chopped); 1 scallion (chopped); 1 1/2 - 2 limes (juice of); 1 tbsp olive oil; 2 tbsp fresh minced cilantro (or more to taste); salt and fresh pepper; 1 medium hass avocado (diced); 1 diced jalapeno (optional)

SOUTHWESTERN BLACK BEAN SALAD - SKINNYTASTE

Southwestern Black Bean Salad - Skinnytaste image

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Provided by Gina

Categories Appetizer Salad Side Dish

Total Time 35 minutes

Prep Time 5 minutes

Yield 13

Number Of Ingredients 11

Ingredients

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Steps:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado just before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, SodiumContent 127 mg, FiberContent 3 g, SugarContent 1 g

BLACK BEAN AND CORN SALAD RECIPE | RACHAEL RAY | FOOD NE…

Black Bean and Corn Salad Recipe | Rachael Ray | Food Ne… image

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

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

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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