Best 9 Corn And Black Bean Salad With Tortilla Wedges Recipes
Corn and black bean salad is a vibrant and flavorful dish that combines the sweetness of corn with the earthy flavor of black beans. This salad is a perfect side dish for summer barbecues or potlucks, and can also be enjoyed as a light lunch or dinner. The combination of corn, black beans, tomatoes, onions, and cilantro creates a colorful and inviting dish that is sure to please everyone at the table. Serve this salad with tortilla wedges for a complete and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
BEAN, CORN, AND TORTILLA SALAD
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
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 WITH TORTILLA WEDGES
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
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
BLACK BEAN AND CORN SALAD
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
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
BLACK BEAN AND CORN SALAD II
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
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
CORN AND BLACK BEAN SALAD
If you like 'southwest cuisine' you will love this.
Provided by Jodi T.
Categories Salad Beans Black Bean Salad Recipes
Time 13h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
- In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g
CORN AND BLACK BEAN SALAD
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
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
This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)
- Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 20 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 6 grams
BLACK BEAN AND CORN SALAD WITH HOMEMADE TORTILLA CHIPS
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
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
BLACK BEAN AND CORN SALAD
Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.-Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.
Nutrition Facts :
Tips:
- Use fresh ingredients: The fresher the corn and black beans, the better the salad will taste. If you can, use corn on the cob and fresh black beans from your garden or local farmer's market.
- Choose the right type of corn: You can use sweet corn or field corn for this salad. Sweet corn is more common, but field corn has a chewier texture that some people prefer.
- Don't overcook the corn: Corn should be cooked until it is tender but still has a slight crunch. Overcooked corn will be mushy and flavorless.
- Use a variety of toppings: This salad is a great opportunity to use up leftover ingredients. Some good options include chopped tomatoes, onions, cilantro, or crumbled queso fresco.
- Make it a main course: This salad is hearty enough to be served as a main course. Add some grilled chicken or shrimp to make it a complete meal.
Conclusion:
Corn and black bean salad is a refreshing and flavorful dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious side dish, give this salad a try.
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