Best 6 Black Bean Salad Santa Fe Recipes

Black bean salad Santa Fe is a vibrant and flavor-packed recipe that adds a Tex-Mex twist to the classic black bean salad. With its combination of black beans, corn, tomatoes, bell peppers, avocado, and a tangy dressing, this salad is a perfect blend of textures and flavors. Served chilled, it makes a refreshing side dish or even a light main course that can be enjoyed for lunch or dinner.

Let's cook with our recipes!

FRESH BLACK BEAN SALAD

Fresh Black Bean Salad image

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 15

Ingredients

3 cans of black beans (15 ounces each) or 4 1/2 cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you'd like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
1/2 teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Steps:

In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Nutrition Facts : ServingSize 1 cup, Calories 245 calories, Sugar 4.1 g, Sodium 769.2 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 12.8 g, Protein 10.9 g, Cholesterol 0 mg

SANTA FE SALAD

Santa Fe Salad image

Crisp colourful veggies and beans are tossed together with some serious flavour from Jalapeño peppers, lime, cilantro and cumin!

Provided by Laureen King

Categories Salad Side Dish

Time 15m

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
2 juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
1/4 tsp salt and pepper (about 1/4 tsp each, or to taste)
1 can (19oz) can black beans (rinsed and drained)
1 red bell pepper (diced)
1/2 cup chopped red onion
1 can (12oz) kernel corn (I used fresh cooked corn from cob)
1 jalapeño pepper (seeded and finely diced)

Steps:

In small jar mix together oil and lime juice.
Add cilantro, cumin, salt and pepper and shake well.
Mix together black beans, red pepper, onion, corn and jalapeño pepper.
Toss together dressing and salad ingredients.

Nutrition Facts : Calories 101 kcal, Carbohydrate 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 125 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

BLACK BEAN SALAD SANTA FE

Black Bean Salad Santa Fe image

I served this warm on tortillas with smoked cheddar cheese. It is good cold after sitting over night too. This might be good over rice too. Be generous with the chili powder!

Provided by dicentra

Categories Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) can black beans, drained and rinsed
1 cup corn
1/2 onion, finely diced
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon lemon juice
1 tablespoon chopped cilantro
1/2 teaspoon salt
1 ripe avocado, cut into 1/2 inch dice
1/2 cup tomatoes, diced

Steps:

In a serving bowl, place the beans and corn.
Add onion, garlic, spices, lemon juice, cilantro and salt.
Toss to combine.
Shortly before serving, add the avocado and diced tomato.

Nutrition Facts : Calories 235.4, Fat 8.5, SaturatedFat 1.3, Sodium 310.8, Carbohydrate 35.1, Fiber 11.5, Sugar 3, Protein 9.3

SANTA FE CORN & BLACK BEAN SALAD

Santa Fe Corn & Black Bean Salad image

Make and share this Santa Fe Corn & Black Bean Salad recipe from Food.com.

Provided by boy named Sous

Categories Black Beans

Time 45m

Yield 10 1/2 cup servings, 10 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup salsa (I use Rojo or Resers, uncooked not sauce style)
1/4 cup fresh cilantro, chopped
2 -3 jalapenos
1 garlic clove
1/2 teaspoon cumin
1 (15 1/2 ounce) can corn
1 (16 ounce) can black beans (S&W reduced salt is good)
1/2 cup green pepper, diced

Steps:

Mix all together.
Let stand 1/2 hour ("cooking time" is standing time).
Serve in lettice lined bowl if desired.
(For extra flavor you could sprinkle on some Taco Spice from a Spice Pack - like McCormick or Lawry's - adds a ton of sodium though!).

Tips:

Canned black beans can be used for convenience, but cooking dried black beans from scratch will yield a more flavorful result.
Use fresh, ripe vegetables for the best flavor. If possible, buy organic produce.
Add some chopped cilantro or parsley to the salad for a pop of freshness.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Garnish the salad with a dollop of sour cream or Greek yogurt, if desired.

Conclusion:

Black bean salad is a healthy, flavorful, and versatile side dish that can be enjoyed as part of a main meal or as a snack. It is packed with protein, fiber, and vitamins, and can be easily customized to suit your taste. Whether you are looking for a light lunch option or a hearty side dish, black bean salad is a great choice. Serve it with grilled chicken, fish, or steak, or enjoy it on its own as a vegetarian meal. With its bold flavors and colorful ingredients, black bean salad is sure to be a hit at your next gathering.

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