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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My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Black Bean Corn Salad | Mason Jar Salad
Corn Black Bean Mason Jar Salads! Plant-based, quick + easy prep, budget-friendly, and 22 g. protein per serving!
RECIPE:
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Southwestern Black Bean and Corn Salad: On the Side #26
Great with grilled fish or chicken, this salad is loaded with the amazing flavors of the southwest!
Black Bean & Corn Salad - Recipe
Looking for a simple side dish to your BBQ, this one hits the mark. It only takes a few minutes to make and utilizes many ingredients you already have. It is a great vegetarian dish also. Give it a try for your next cookout.
+++++++++
Ingredients
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1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen, canned, or fresh corn kernels
1 small bell pepper, seeded and chopped
½ red onion, chopped
1 ½ teaspoons ground cumin
2 teaspoons hot sauce
1 lime, juiced
2 tablespoons olive oil
Salt and pepper
Music:
Intro
by Apple Garage Band
Everyday
By: Jason Farnham
YouTube Audio Library
Licensed under the terms of a Creative Commons Attribution License 3.0
Corn & Black Bean Salad Recipe | Cowboy Caviar
I love the versatility of this Corn & Black Bean Salad recipe. It’s tasty and healthy and so easy to make.
???????????? CORN AND BLACK BEAN SALAD
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 (4 oz) can diced green chilies
½ cup of your favorite salsa
¼ cup diced onion
¼ cup chopped cilantro
Juice from ½ of a lime
Mix all ingredients well then chill in refrigerator.
Serve as a side or with tortilla chips.
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