Southwest Spicy Chipotle Corn and Black Bean Salad Salsa Recipe
This Southwest Spicy Chipotle Corn and Black Bean Salad recipe is easy to make and packed full of flavor. I used my spicy chipotle mayonnaise for the dressing. The spicy chipotle corn salad can be served as an appetizer, side dish or made into a meal. Enjoy.
#cornsalad #chipotlemayo #chipotlesalad #southwestsalad #freshcorn #cornrecipes #recipes #tesscooks4u
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How to Make Quick Spicy Chipotle Mayonnaise ~ Chipotle Mayo Sauce
Beef Empanadas Recipe ~ How To Make Homemade Beef Empanada
How To Make Mexican Style Street Corn ~ Elote Mexican Corn on & off Cob Recipe
How to Make Avocado Tomato Cucumber Salad ~ Summer Salad Recipe
Mexican Recipes by Tess Cooks4u
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Southwest Spicy Chipotle Corn and Black Bean Salad Salsa Recipe
INGREDIENTS:
2 cups fresh cooked corn or drained canned corn
1 small can black beans - rinsed and drained
1 cup diced tomatoes - I used halved cherry tomatoes
1/4 cup finely diced red onions - can use garden onions
1 cup finely diced bell peppers
1/2 finely diced seeded jalapeno
1/4 cup fresh chopped cilantro
juice half of lime
salt and black pepper to taste
1/4 cup sour cream
1/2 cup chipotle mayonnaise - see my previous video recipe
*Mix above ingredients together
Refrigerate for 1-2 hours before serving.
Enjoy
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
Stainless steel nesting bowls. A must for the kitchen.
Extra Large Bamboo Cutting Board
Pyrex 3-Piece Glass Measuring Cup Set
Greenbrier Mini Prep Bowls
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Ridiculously Easy Bean Salad - How to Make Bean Salad
This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Easy and delicious! Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
FOR THE SALAD
• 3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 1 medium cucumber, finely chopped (about 2 cups)
• 3 tablespoons drained capers
• 1/2 cup (60 grams) finely chopped fresh parsley, see notes
• 3/4 teaspoon dried oregano, see notes
FOR THE DRESSING
• 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup, optional
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper
✅ FULL RECIPE:
RELATED RECIPES
➡️ Black Bean and Quinoa Salad:
➡️ Herby Cauliflower Salad with Chickpeas:
➡️ Easy Chickpea Salad with Lemon and Dill:
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Spicy Black Bean Salad
Makes: 4-6
Ready in: 30 min
Ingredients:
(For the dressing:)
1 lime, zested and juiced
1 teaspoon dried cilantro
2 teaspoons olive oil
Salt and pepper
(For the salad:)
2 15-ounce cans black beans, rinsed and drained
1 cup frozen corn kernels, defrosted
1 red pepper, diced
1/2 red onion, diced
1 large tomato, diced
1 avocado, diced
1 small jalapeño, seeded and minced*
Instructions:
1. Combine lime zest, juice, cilantro, olive oil, salt, and pepper in a small bowl and set aside.
2. Cut all other vegetables before the jalapeno.
*To safely cut a jalapeño: Put on latex gloves and slice the pepper in half lengthwise. Pull out and discard the rib and seeds of the pepper—that’s the spiciest part! Slice the pepper into strips, then chop finely. Wash cutting board while wearing gloves, then throw out gloves. Wash hands thoroughly.
3. Combine beans and vegetables in a large bowl. Toss with dressing.
5 Black Bean Recipes for Breakfast, Lunch, Dinner & Dessert! Healthy, VEGAN & Delicious!
Black Beans 5 Ways! Today we're making 5 super easy vegan recipes using black beans. These recipes can be used for breakfast, lunch, dinner, snack & dessert (or for any time of day really!). All of the recipes are oil-free, WFPB-friendly (whole food plant based) and great for beginners. If you don't have black beans, you can sub other beans as well! ???? Hope you find some inspiration from these ideas.
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✨ Some items from this vid you might find helpful!
Black Beans!
Kala namak (aka black salt)
Instant Pot:
Vitamix V1200:
Vitamix Food Processor attachment:
????What to watch next!
Chickpeas 5 Ways!
???? Recipes!
Black Bean Breakfast Casserole:
1 c. oil-free hasbhrowns
1/3 c. chopped bell pepper
1/4 c. riced cauliflower
1/2 c. black beans (you can season these with some onion powder & paprika for more flavor if you prefer!)
1 container liquid JUST Egg*
1/4 tsp. kala namak (aka black salt)
1/4 tsp. garlic powder
+ green onions
Bake @ 375F for 45 mins.
*If you don't want to use JUST Egg, I would suggest using a recipe with tofu + chickpea flour such as this one: and add black beans to it!
Cilantro Lime Dressing
1/2 c. white beans
1/2 c. soaked cashews
1-2 cloves garlic (I used 1)
1/2 tsp. salt
1/2 tsp. garlic powder
Juice of 1 1/2 limes
Handful cilantro (use the stems too to avoid waste!)
1/2 - 3/4 c. water (start with less and add more as needed)
1 TBL chopped jalapeño (I subbed with pickled hot pepper rings)
Blend all & taste! Adjust seasoning as needed.
Black Bean Mango Salsa (I loosely followed this recipe)
I modified by using 1 tsp. lime zest + juice of 1 lime & omitted Frank's Red Hot sauce
I also subbed jalapeño with pickled hot pepper rings + added corn & tomato
You can serve this salsa with these oil-free tortilla chips!
Black Bean Taquitos:
I used the black bean filling from this video:
And baked at 375F for 30 minutes, flipping halfway through
Black Bean Brownies:
I modified this recipe by changing oil to almond butter, omitting baking powder & adding 1/3 cup walnuts.
-or try-
Black Bean Brownie Pops (no oven needed!)
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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.
QUINOA BLACK BEAN NOURISH BOWL | HIGH PROTEIN Vegetarian and Vegan Meals Idea
Wholesome Black Beans and Quinoa Nourish Bowl. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 4 to 5 servings)
???? To Cook Quinoa:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Garlic - finely chopped
1/2 Cup / 125ml Tomato puree or Passata/Strained tomatoes
1 Cup / 190g Quinoa (I have used tri-colour quinoa)
1+1/3 Cup / 325ml Water OR as required
1+1/2 Cup / 200g Frozen Corn
???? Other Ingredients:
1 Cup / 150g Red Bell Pepper - cut into 1/2 X 1/2 inch pieces
3/4 Cup / 140g Cherry/Grape Tomatoes - cut in half
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1+1/2 Cup / 250g / 398ml Can - Cooked Black Beans (Rinsed/Drained well)
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR to taste
1 Tablespoon Olive Oil (I have added Organic Cold Pressed Olive Oil)
2 Tablespoon Maple syrup OR to taste
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
Salt to Taste (I have added 1+1/8 teaspoon of pink Himalayan salt)
(For extra heat you could add 1/8 to 1/4 teaspoon of Cayenne pepper)
OPTIONAL - Top with Avocado
▶️ METHOD:
Start by chopping the vegetables and set it aside. Thoroughly rinse the quinoa until the water runs clear and set aside. Also, rinse the cooked black beans thoroughly in a strainer and set it aside to drain any excess water.
To a heated pan add olive oil, garlic, chili flakes and fry on medium-low heat until the garlic start's to sizzle. Be careful not to burn the garlic. Add the tomato puree/passata and cook on medium to medium-low heat for another 1 to 2 minutes to cook out the raw flavour of the puree.
Add the rinsed quinoa, water and mix well. Add the frozed corn and bring to a boil. Cover the lid and reduce the heat to low. Cook for about 20 minutes or until the quinoa is cooked. Don’t let the quinoa get mushy.
As soon as the quinoa is cooked, transfer it to a large mixing bowl. Spread it our evenly and ALLOW IT TO COOL DOWN COMPLETELY.
To prepare the dressing add lemon juice, olive oil, maple syrup, ground cumin, ground black pepper and salt to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the red bell pepper, Cherry/Grape tomatoes, red onion, green onion, cilantro and cooked black beans to the bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold. This salad is good just on it's own, but you can top with avocado just before serving
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 3 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Thoroughly rinse the cooked black beans in a strainer and set it aside to drain any excess water. We do not want any soggy beans
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook until the quinoa is cooked but still holds it's shape.
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 3 days - if stored well in an airtight container
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Welcome to YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#salad #saladrecipe #healthysalad #quinoa #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu