How To make Black Bean & Corn Salad
2 handfuls of black beans, cleaned, soaked and cooked for 8 hours 1 bag frozen corn 1 medium onion 1 red bell pepper 5 cloves garlic 1/4 c. fresh cilantro 1/4 t. salt juice of one lemon, one lime, one orange
Roast pepper and garlic in a 350 oven for about 30 minutes, place pepper in paper bag for 20 mintes to steam. Peel pepper and squeeze meat out of garlic cloves. Mix *drained* beans, cooked corn, chopped onion, cut up pepper (I use scissors to cut my pepper and my cilantro), chopped roasted garlic, cut up cilantro.
Add salt to taste and the juices. Let sit overnight.
How To make Black Bean & Corn Salad's Videos
How to Make Giada's Black Bean, Corn and Tomato Salad | Food Network
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This salad is a smooth mix of Tex-Mex flavors with an unexpected crunch.
This video is part of Giada at Home show hosted by Giada De Laurentiis . SHOW DESCRIPTION :On her new show, Giada at Home, Giada De Laurentiis shares her love for entertaining California-style. Be Giada's guest as she puts together unique meals for gatherings with friends and family. Whether it's a festive bash or an intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
Cucumber, Tomato, Black Bean, & Corn Salad
Click on the link for the full recipe and more at coffeetablegourmet.com.
Black Bean and Corn Salad
Ingredients:
1 bag frozen corn thawed
2 15 ounce cans black beans drained and rinsed
scallions (or dice onion or both)
cilantro
garlic, cumin, salt, fresh lime juice, hot sauce to taste
2 tbsp oil
optional variations include sweet peppers, jalapeno peppers, avocado
BLACK BEAN AND CORN SALAD RECIPE | SUMMER BBQ SALAD | HOW TO MAKE A SIMPLE BLACK BEAN AND CORN SALAD
THIS EASY AND HEALTHY RECIPE IS A SUMMER ESSENTIAL! SUPER EASY TO THROW TOGETHER AND ABSOLUTELY DELICIOUS!
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Creamy Mexican Inspired Street Corn Salad with a DRESSING I can CHUG ???? #shorts #corn #salad
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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This Mexican corn salad (Esquites) will be your new favorite summertime side. Although this recipe is not traditional, I tried to use similar ingredients that are prominent in Mexican culture. This recipe is also inspired by Elotes’ also known as Mexican Street Corn that’s smothered in mayo, topped with chili powder, Cotija cheese and lime. This salad (or salsa) is refreshing, creamy, and the smell of the charred corn makes me feel like I am on vacation. This salad is the perfect side to seafood, topped on tacos, or even enjoyed with tortilla chips.
If this dish is native to your culture, please be kind enough to share your recipes and traditions with me in the comments. I love bringing awareness to different cultures so I hope you enjoy this delicious dish!
INGREDIENTS
4 ears of corn, husks removed
drizzle of avocado oil for the corn
1 large seeded jalapeno, or to taste
1 finely chopped scallion (green onion)
finely diced parsley or cilantro, to taste
¼ cup sour cream
¼ cup mayo
juice of one lime
Tajin seasoning, to taste
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for MEXICAN CORN SALAD in the search tab on the website and it will pop right up.
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