Best 9 Black Bean Corn And Red Pepper Salad With Chile Lime Dressing Recipes

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For a healthy and refreshing meal, look no further than this delicious black bean, corn, and red pepper salad with a tangy chile lime dressing. Packed with flavor and bursting with vibrant colors, this salad is a perfect blend of sweet, tangy, and smoky flavors. It is an easy-to-make dish that is sure to impress your family and friends. Enjoy it as a light lunch, a flavorful side dish, or a topping for your favorite tacos or burritos. With its crunchy textures and bold flavors, this salad is sure to become a favorite in your kitchen. So gather your ingredients, put on your apron, and let's dive into the simple steps to create this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 SALAD WITH CORN, CILANTRO, AND CHILI-LIME VINAIGRETTE RECIPE



Black Bean Salad With Corn, Cilantro, and Chili-Lime Vinaigrette Recipe image

Black beans are pitch-perfect in this Southwestern-style bean salad, which is finished with sweet nubs of corn, cilantro, jalapeño, and a crumble of corn chips.

Provided by Jennifer Olvera

Categories     Entree     Salads     Salad

Time 1h

Yield 6

Number Of Ingredients 12

1 (14.5-ounce) can black beans, drained and rinsed
2 tablespoons minced yellow onion
1 ear of corn, boiled and shucked, kernels sliced off
1 jalapeño, finely chopped
Kosher salt and freshly ground black pepper
1 tablespoon lime juice from 1 lime
1 tablespoon extra-virgin olive oil
1/2 tablespoon white wine vinegar
1/4 teaspoon ancho chile powder
1/8 teaspoon cumin
1/4 cup crumbled corn chips
1 1/2 tablespoons minced cilantro leaves and tender stems

Steps:

  • Combine beans, onion, corn, and jalapeño in a medium bowl. Season with salt and pepper.
  • In a small bowl, whisk together lime juice, oil, vinegar, chili powder, and cumin. Season with salt and pepper and whisk again.
  • Toss vinaigrette with black bean mixture. Refrigerate for at least 1 hour or overnight. When you're ready to serve the salad, add corn chips and cilantro and stir to combine. Serve cold or at room temperature. This Recipe Appears In Summer Bean Salads: Black Beans With Corn, Cilantro, and Chili-Lime Vinaigrette

Nutrition Facts : Calories 159 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 420 mg, Sugar 1 g, Fat 7 g, ServingSize Serves 6, UnsaturatedFat 0 g

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE



Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories     Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Steps:

  • Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING



Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing image

This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.

Provided by Kendra

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1 pinch cayenne
6 tablespoons lime juice
4 tablespoons olive oil
salt (to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can corn
1 red bell pepper, diced
1/2 cup red onion, finely minced
1/4 cup cilantro, Chopped
3 green onions, very thinly sliced

Steps:

  • In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
  • In a medium bowl, mix the beans, corn, red pepper and red onion.
  • Pour the dressing over the salad and mix well.
  • Chill if desired.
  • Just before serving, top with cilantro and green onion.

Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

  • Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE



Corn and Black Bean Salad with Basil-Lime Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
  • For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

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

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 I



Black Bean and Corn Salad I image

This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.

Provided by Bonnie Moore

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 12h15m

Yield 6

Number Of Ingredients 10

½ cup balsamic vinaigrette salad dressing
¼ teaspoon seasoned pepper
¼ teaspoon dried cilantro
⅛ teaspoon ground cayenne pepper
¼ teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
½ cup chopped onion
½ cup chopped green onions
½ cup red bell pepper, chopped

Steps:

  • In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  • In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 49.5 g, Fat 8.5 g, Fiber 10.9 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 1083.9 mg, Sugar 6.2 g

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE



Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories     Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

  • Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
  • Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
  • Serve at room temperature.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the salad will taste. If possible, use organic vegetables and fruits.

  • Don't overcook the beans: Black beans should be cooked until they are tender, but not mushy. Overcooked beans will make the salad less flavorful.

  • Use a variety of colors and textures: The more colorful and varied the salad, the more appealing it will be to eat. Try to include a mix of vegetables, fruits, and nuts.

  • Don't be afraid to experiment: There are many different ways to make black bean salad. Try adding different vegetables, fruits, and dressings to find your favorite combination.

  • Make it ahead of time: Black bean salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for meal prepping or potlucks.

Conclusion:

Black bean salad is a delicious and healthy dish that is perfect for any occasion. It is packed with nutrients and can be customized to your liking. With its vibrant colors and refreshing flavors, black bean salad is sure to be a hit at your next gathering.

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