Best 8 Southwestern Corn Black Bean Salad Recipes
Southwestern corn black bean salad is an easy and flavorful side dish that is perfect for any occasion. Made with fresh corn, black beans, tomatoes, onions, cilantro, and a zesty dressing, this salad is packed with flavor and nutrition. It is also a great way to use up leftover corn on the cob. With just a few simple ingredients, you can have a delicious and healthy salad that the whole family will love.
Let's cook with our recipes!
SOUTHWESTERN BLACK BEAN SALAD
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
Provided by Gina
Categories Appetizer Salad Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
- Squeeze fresh lime juice to taste and stir in olive oil.
- Marinate in the refrigerator 30 minutes.
- Add avocado just before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g
COWBOY CAVIAR
Beautiful, easy, inexpensive, vegetarian, satisfying.
Provided by Katie Workman
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Make the dressing: In a small container, combine the lemon or lime juice, olive oil, salt and pepper, and chili pepper.
- Make the salad: In a large bowl, combine the beans, corn, onions, and peppers. Shake up the dressing, pour it over the salad and toss to combine.
- If you want to serve it right away, gently mix in the avocado. If you have time, this salad is better if you make it a day ahead, refrigerate it, and then just add the avocado right before serving.
Nutrition Facts : Calories 146 kcal, Carbohydrate 13 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 68 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SOUTHWEST BLACK BEAN AND CORN SALAD RECIPE
Steps:
- Gather the ingredients.
- In a large mixing bowl, combine beans, corn, pepper, tomatoes, onion, and cilantro, and gently toss.
- In a separate small bowl, whisk together lime juice, olive oil, sea salt, and cayenne pepper until well combined.
- Pour dressing over beans mixture and gently toss to combine well and coat all of the bean salad ingredients.
- Gently fold in diced avocado just until well dispersed. If avocado is too soft and fragile, you can also just place the avocado on top of individual portions. If you have some extra time, this black bean salad recipe is best prepared a few hours before servings so that you can chill it in the refrigerator (for at least an hour) to allow all those great Southwest flavors to mingle and fully develop.
Nutrition Facts : Calories 494 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 27 g, Protein 24 g, SaturatedFat 2 g, Sodium 1474 mg, Sugar 5 g, Fat 14 g, ServingSize about 6 servings, UnsaturatedFat 0 g
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
SOUTHWESTERN BEAN SALAD
My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SOUTHWESTERN BLACK BEAN AND CORN SALAD
A delicious salad of black beans and corn tossed in a tangy lime dressing. Great on its own or as a healthy side to your favorite mexican meal!
Provided by ashleya_day
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together first six ingredients in a medium size bowl. Toss in green chiles, bell pepper, corn, and black beans. Let sit for at least half an hour and add avocado before serving.
- Enjoy!
Nutrition Facts : Calories 401.7, Fat 19.3, SaturatedFat 2.7, Sodium 23.3, Carbohydrate 54.2, Fiber 13.3, Sugar 9.2, Protein 11.2
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
SOUTHWESTERN CORN & BLACK BEAN SALAD
Make and share this Southwestern Corn & Black Bean Salad recipe from Food.com.
Provided by BennyMade
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
- Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
- Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.
Nutrition Facts : Calories 359.8, Fat 11.3, SaturatedFat 1.3, Sodium 214.9, Carbohydrate 53.3, Fiber 15.6, Sugar 5, Protein 16.7
Tips:
- To save time, use pre-cooked corn and black beans. You can find them in the canned goods section of your grocery store.
- If you're using fresh corn, be sure to remove the kernels from the cob before cooking.
- To make the salad more flavorful, use a variety of bell peppers, such as red, yellow, and orange.
- Feel free to add other vegetables to the salad, such as chopped cucumber, zucchini, or tomatoes.
- For a more substantial salad, add some cooked chicken, shrimp, or tofu.
- Serve the salad immediately, or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
This Southwestern corn and black bean salad is a delicious and healthy side dish that's perfect for summer cookouts and potlucks. It's also a great way to use up leftover corn and black beans. With its bright flavors and refreshing crunch, this salad is sure to be a hit with your family and friends.
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