Best 8 Bean Corn And Tortilla Salad Recipes

Welcome to the world of flavors and textures in a bowl! If you're looking for a delectable and easy-to-make salad that combines the goodness of beans, the sweetness of corn, and the crunchiness of tortilla chips, you've come to the right place. Get ready to embark on a culinary journey with our carefully curated collection of recipes for the perfect bean, corn, and tortilla salad. Whether you prefer a classic combination with a zesty dressing or a creative twist with unexpected ingredients, we have something for every palate. From light and refreshing to hearty and filling, these salads are perfect for lunch, dinner, or a potluck gathering. So, gather your ingredients, put on your apron, and let's dive into the delightful world of bean, corn, and tortilla salad.

Let's cook with our recipes!

CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES

Corn and Black Bean Salad with Tortilla Wedges image

Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

4 fat-free flour tortillas (8 to 10 inches in diameter)
2 teaspoons margarine or butter, softened
1 can (15 to 16 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium red bell pepper, chopped (1 cup)
1 small jicama, peeled and diced (2 cups)
1/2 cup fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon pepper
Red leaf lettuce
1/4 cup pine nuts, toasted

Steps:

Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Nutrition Facts : Calories 285, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 14 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1110 mg

BEAN, CORN, AND TORTILLA SALAD

Bean, Corn, and Tortilla Salad image

This dinner salad with warmed beans, corn, and salsa is a snap to put together.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese

Steps:

In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 11 g, Protein 14 g

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

BLACK BEAN AND CORN SALAD WITH HOMEMADE TORTILLA CHIPS

Black Bean and Corn Salad With Homemade Tortilla Chips image

This recipe is MUCH simpler than it sounds! It's very tasty and light. Originally, I came across this recipe on the WCHS NEWS web site, on which they said it was from a book by Bridgett Swinney (Copyright 1993 by Fall Rivers Press) called Eating Expectantly: The Essential Eating Guide and Cookbook For Pregnancy. It also doubles as a low-fat and generally healthy-eating recipe. I made some adjustments to the recipe myself, but I will post the original recipe and add my own personal suggestions here. I added 1/3 c. minced bell pepper, and 1/2 small jalapeño pepper, minced. I'd also recommend reducing the cooking time for the tortillas to 8 minutes per side, mine over-baked at 20 minutes. Also, I wouldn't personally recommend using the yogurt sauce as a dip for the tortillas, it's too spicy because of the cumin. It is VERY good as a dressing on the salad, though. I also served each with 4 eighths tomato instead of 2 quarters. The jalapeño won't add much (if any) heat, but it seems to eliminate or at least reduce the gastric distress suffered during the digestion of beans. Might as well stop a problem before it starts :)

Provided by Ginger_B

Categories Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1/2 cup fat-free Italian salad dressing (I used regular)
6 corn tortillas (More than that will be hard to fit onto one cookie sheet.)
4 ounces reduced-fat cheddar cheese or 4 ounces monterey jack cheese, shredded
1/2 cup plain nonfat yogurt (Fat-free alternative to sour cream)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 tomatoes
4 cups romaine lettuce
1/3 cup minced bell pepper
1/2 small jalapeno, minced (more to taste)

Steps:

Mix corn, beans and dressing in container with lid.
Marinate in refrigerator for at least 30 minutes.
Preheat oven to 350ºF.
Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side).
Spoon bean and corn mixture over lettuce.
Sprinkle 1 ounce of shredded cheese on each serving.
Garnish with 2 quarters (4 eighths) tomato.
Mix yogurt, cumin and garlic powder.
Serve with yogurt sauce and warm tortilla chips.
(Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.

Nutrition Facts : Calories 404.4, Fat 8.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 937.4, Carbohydrate 65.3, Fiber 13.4, Sugar 10.7, Protein 22.9

TORTILLA & BEAN SALAD

Tortilla & bean salad image

Try a sensational Latin salad

Provided by Emma Lewis

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 15m

Number Of Ingredients 8

Ingredients

1 tbsp vegetable oil
180g can sweetcorn , washed and well drained
180g can kidney bean , washed and drained
225ml bag mixed green salad leaves
handful plain tortilla chips
50ml sour cream
pinch sugar
zest and juice ½ lime

Steps:

Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.

Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

BLACK BEAN AND CORN SALAD ( DIP )

Black Bean and Corn Salad ( Dip ) image

Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.

Provided by Rita1652

Categories Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
salt, to taste (I having high blood pressure skip it totally)
1/4 teaspoon sugar
1/8 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, rinsed and drained (fresh grilled is best)
3/4 cup red onion, chopped
1/2 cup tomatoes, diced
1/2 cup sweet red pepper, chopped
2 jalapenos, seeded-and finely chopped
1/4 cup parsley (I like to mix all three) or 1/4 cup basil, finely chopped (I like to mix all three)

Steps:

In a large bowl, combine salad ingredients.
In a small bowl whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.

BEAN TOSSED SALAD

Bean Tossed Salad image

I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.-Tabitha Allen, Cypress, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/2 head iceberg lettuce, torn
1 cup shredded cheddar cheese
1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce)
1/2 medium tomato, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 to 1 cup tortilla or corn chips
1/3 cup Catalina salad dressing

Steps:

In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.

Nutrition Facts :

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the corn. You want it to be slightly crispy.
Use a variety of beans. This will give your salad more flavor and texture.
Don't be afraid to experiment with different dressings. There are many different ways to dress a salad, so find one that you like.
Make sure to season your salad well. Salt, pepper, and garlic powder are all good choices.
Serve your salad immediately. This is when it will be at its best.

Conclusion:

Bean, corn, and tortilla salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give this salad a try.