Best 7 Black Bean And Sweet Corn Salad With Lime Cilantro Vinaigrette Recipes
Indulge in a vibrant and refreshing Black Bean and Sweet Corn Salad, a symphony of flavors and textures that will tantalize your taste buds. This delightful salad features a medley of tender black beans, crisp sweet corn, juicy tomatoes, crunchy bell peppers, and red onions, all tossed in a tangy and aromatic lime-cilantro vinaigrette. The harmonious blend of fresh ingredients, complemented by the zesty dressing, creates a salad that is both satisfying and invigorating. As a bonus, this recipe also includes variations for a creamy avocado dressing and a spicy chipotle dressing, allowing you to customize the salad to your desired taste preferences. Get ready to embark on a culinary journey with this versatile and flavorful Black Bean and Sweet Corn Salad.
Here are our top 7 tried and tested recipes!
BLACK BEAN SALAD WITH CORN, CILANTRO, AND CHILI-LIME VINAIGRETTE RECIPE
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
SWEET CORN AND BLACK BEAN SALAD
This is an incredibly delicious version of a black bean and corn salad that is low in cal/fat and contains fiber and protein. The black pepper and lime juice really finish it off. This recipe actually came from Whole Foods but was tasty enough to take the time to post it here! This is definitely best served cold with raw ingredients.
Provided by Zielle
Categories Black Beans
Time 12m
Yield 54 oz., 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil.
- Add corn and cook for 1 minute, then drain well, rinse in cold water, and drain again. (If using frozen and thawed corn, skip this step).
- Rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
- In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing.
- Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours.
- Add cilantro and toss again before serving.
Nutrition Facts : Calories 280.9, Fat 3.8, SaturatedFat 0.6, Sodium 103.2, Carbohydrate 52.9, Fiber 13.3, Sugar 1.4, Protein 13.9
BLACK BEAN AND CORN SALAD I
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
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 CORN, AVOCADO & LIME VINAIGRETTE
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
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 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
GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE
I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.
Provided by Danielle Alex
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
- Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
- Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
- Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
- When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
- For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
- Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.
BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE
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
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:
- Utilize Canned or Frozen Ingredients: Canned or frozen black beans and sweet corn can serve as excellent alternatives, making this salad convenient and accessible all year round.
- Adapt to Your Taste: Feel free to adjust the quantity of ingredients, such as cilantro or jalapeno, to suit your personal preferences and desired level of spiciness.
- Enhance with Additional Ingredients: To further customize the salad, consider adding chopped red onion, bell pepper, or avocado for extra flavor and texture.
- Make it a Meal: Transform this salad into a complete meal by adding some grilled or roasted chicken, shrimp, or tofu for a protein boost.
- Storage and Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is excellent for meal prepping as it retains its freshness well.
Conclusion:
This vibrant black bean and sweet corn salad, brimming with fresh flavors and textures, is a delightful culinary creation. Its zesty lime-cilantro vinaigrette adds a refreshing tang that perfectly complements the sweetness of the corn and the heartiness of the black beans. As a versatile dish, it can serve as a refreshing side salad, a light lunch option, or even as a flavorful addition to tacos or burritos. So, gather your ingredients, experiment with the tips provided, and indulge in this delectable salad that promises to tantalize your taste buds.
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