How To make Spicy Corn and Black Bean Salad
-Robbie Shelton ******SALAD****** 2 cn Mexicorn; (corn and red and
-green peppers), 11oz, -drained 15 oz Black beans; drained, rinsed
4 1/2 oz Sliced Mushrooms; drained
1/2 c Green Onions; sliced
1/2 c Cucumbers; peeled, slice
-thin 2 tb Fresh Jalapeno Pepper;
-finely chopped ******DRESSING****** 1/3 c Oil
1/4 c Rice Wine Vinegar or White
-Vinegar 1/4 c Orange Juice
1 ts Garlic; minced
1/2 ts Salt
*****BEFORE SERVING***** 1/4 c Fresh Cilantro; chopped
1 tb Orange Peel; grated
2 ts Cumin seed (or 1 ts)
Lettuce Leaves In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, drain salad. Stir in cilantro, orange peel and cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store in refrigerator. Makes 11 (1/2-cup) serving. Pillsbury bake-off recipes - Green Giant Mushroom Edition.
How To make Spicy Corn and Black Bean Salad's Videos
Spicy Corn and Black Bean Salad
A healthy, spicy corn and black bean salad that's perfect to serve with just about any Mexican meal.
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Easy Black Bean and Corn Salad
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If you're looking for a beautiful and amazingly delicious side dish to bring to your next outing, then this is the salad for you! So fresh and deep in flavor! And so easy to make!
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Black Bean Salad with Corn, Red Pepper and Cilantro Healthy Salads / DEPSEYIMBIN
#blackbean salad are one of my favorites simply because it is highly nutritious and tasty.
INGREDIENTS
1 1/2 cup Black beans
1 cup corn
1 cup chopped red pepper
1/4 cup chopped cilantro
3 tablespoon olive oil
2 tablespoon balsamic vinegar
salt to taste
1/2 teaspoon black pepper
In these video we used canned black beans and canned #corn.( It is better to cook your own black beans and sweet corn when making this salad.) for the reason that my employers( aged 76 and 79) cannot find dried black beans in our nearest supermarkets and they don't like fresh corn too.
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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Mexican Corn Salad
The giant salad form of the Mexican Street Food Esquites, a corn dish sold in cups on the streets of Mexico.
This corn dish is outrageously delicious. My friends are mad for it!