Black Bean Salad with Sweet Potato
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⭐️ This black bean salad with roasted sweet potatoes, corn, green or red bell pepper, creamy avocado, jalapeños, and a cilantro lime dressing with fresh cilantro and lime juice is a winner.
⭐️ Ingredients
FOR THE SALAD
1 cup (180 grams) cooked black beans
1½ pound (680 grams) sweet potatoes peeled and chopped into 1-Inch cubes
1 cup (120 grams) green bell pepper diced
1 medium avocado diced
½ cup (100 grams) corn
½ red onion chopped
¼ cup pickled jalapeños chopped
FOR THE CILANTRO LIME DRESSING
1 cup packed (25 grams) cilantro
⅓ cup (72 grams) extra virgin olive oil
¼ cup (60 grams) lime juice
2 tablespoons (30 grams) maple syrup
½ clove garlic
½ teaspoon grated ginger
½ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Black Bean and Corn Salad - Lynn's Recipes
A great salad recipe for a cookout or picnic. This is a healthy salad that can be made ahead and refrigerated. If the chipotle chili powder is too spicy for your taste, substitute regular chili powder or reduce the amount of the chipotle chili powder.
Black Bean and Corn Salad
1 Tablespoon apple cider vinegar
1 Tablespoon lime juice
1 Tablespoon olive oil
1 Tablespoon chipotle chili powder
¼ teaspoon salt
¼ teaspoon ground pepper
1-15 ounce can black beans, drained and rinsed
1-1/2 cups corn kernels, frozen and defrosted, canned and drained or fresh off the cob
1 tomato, chopped
½ red onion, chopped
½ cup cilantro, chopped
Mix beans, corn, tomato, onion and cilantro in a bowl. Whisk remaining ingredients together and pour over. Toss well to coat.
Print Version:
How to Make Simple Black Bean and Corn Salad
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 cups frozen corn kernels
• 2 (15 ounce) cans black beans drained and rinsed
• 2 medium roma tomatoes diced
• 1 medium red bell pepper diced
• 1 large avocado diced
• 1/2 small red onion minced
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
✅Instructions
00:00:28 - How to dice roma tomatoes
00:00:42 - How to dice bell peppers
00:00:55 - How to dice red onion
00:01:22 - How to dice avocados
00:02:52 - Quick recap Simple Black Bean and Corn Salad recipe
1️⃣ 00:00:09 - Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
2️⃣ 00:00:28 - Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro.
3️⃣ 00:01:47 - In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
4️⃣ Pour dressing over salad and toss to combine.
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The Perfect Summer Dish ☀️???? Black Bean & Corn Salad ????????????????
You can make this salad a day in advance to bring to your weekend get together or perfect for a weeknight. It's vegan so you won't have to worry about keeping it under constant refrigeration while you're out enjoying the sunshine!
Black Bean & Corn Salad
2 15oz. cans Black Beans, rinsed & drained
1 16oz (1lb) package frozen Corn
1 bunch Green Onions, thinly sliced
½ Large Red Onion, small dice
1 Red Bell Pepper, small dice
2 Jalapenos, seeded, fine dice
1 bunch Cilantro, chopped
Dressing:
Juice of 2 Limes, approximately ¼ cup
½-2/3 cup Extra Virgin Olive Oil
1 ½ teaspoons Cumin Seed, toasted (dry frying pan on medium heat, until fragrant)
2 cloves Garlic, minced
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
Combine salad ingredients together in large bowl.
For dressing: Whisk together lime juice, garlic, cumin, salt & pepper. Slowly drizzle in EVOO while whisking until emulsified. Stop after you’ve added ½ cup of EVOO & taste. Adjust salt/pepper to taste & drizzle in the remaining EVOO as needed.
Add to salad & mix well. Cover & refrigerate at least 2 hours so flavors can marry. This salad is perfect to make a day in advance. Remove from fridge about 15 minutes before serving
*Check out my recipe for Mango Jicama Slaw here:
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10-Minute Black Bean and Corn Salad Recipe - Two Spoons
Say hello to this super easy black bean and corn salad, tossed in a homemade lime vinaigrette! It’s light and refreshing, crunchy, colourful, wholesome and ready in 10 minutes. It’s the perfect appetizer for a crowd, and a great side salad!
I made this 10-Minute Black Bean and Corn Salad Recipe to prove that vegan food doesn't need to be complicated. Made with fresh ingredients like corn and tomatoes, paired with black beans and a simple vinaigrette. Let's not make tasty food complicated.
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10-Minute Black Bean and Corn Salad:
#vegan #corn #blackbean #salad #recipe #blackbeanandcornsalad #blackbeanandcornsaladrecipe #nobake #easy #recipe #sidedish #vegansidedish #veganappetizer #appetizer #maindish #fallrecipe #autumnrecipe #easyrecipe #twospoons
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The Two Spoons Cookbook: More than 100 French-Inspired Vegan Recipes
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Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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CHAPTERS:
00:00 Introduction
01:01 Make the lime vinaigrette
01:32 Prepare the salad
02:08 Assemble the salad
02:23 Toss everything to combine
02:40 Taste test!
Black Bean and Corn Salsa | The Perfect Summer Salad!
This black bean and corn salsa with cherry tomatoes, red onions, lime juice and chillies is a real winner when it comes to adding serious flavour into your meals!
This simple summer salsa recipe is bursting with flavours, vitamins, and is out-of-this-world delicious. It's truly a flavour winner and packed with power foods like black beans and vegetables. My kids were scarfing it down, having completely forgotten that they can’t stand tomatoes!
We eat this recipe with tortilla chips, in tacos and burritos, or all on its own as a fresh, healthy salad. The perfect addition to Cinco de Mayo!
Print out this recipe at
INGREDIENTS
2 cups cherry tomatoes
1 red onion
1 clove garlic
1 cup cilantro
1 red chilli
Lime, juice only
1 cup black beans
1 cup canned corn
Salt to taste
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