Best 10 Corn And Black Bean Macaroni Salad Tex Mex Recipes

MEXICAN PASTA SALAD

Steps:

• Make the dressing by whisking all of the ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
• Place the cooked pasta and the rinsed black beans in a very large bowl. Thaw the corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add the tomatoes, jalapeños, and cilantro to the bowl, and pour about two-thirds of the dressing over top. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, stir in the remainder of the dressing and garnish with additional cilantro, if desired.

CORN AND BLACK BEAN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain in a colander and let dry on a sheet pan or platter.
• Add pasta to a large bowl. Toss with olive oil. Add drained corn, drained and rinsed black beans, cut cherry tomatoes, and chopped jalepeno.
• Pour dressing over pasta salad, mixing gently to combine.
• Sprinkle cheese over salad.
• Top with black olives, avocado, cilantro leaves and lime wedges, if desired.
• Mix all ingredients together until well combined.
• Store any leftovers in the refrigerator.

MEXICAN MACARONI SALAD

Steps:

• For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
• Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
• Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
• For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
• Serve chilled.

BLACK BEAN AND CORN SALAD

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!

BLACK BEAN AND CORN SALAD

Steps:

• Preheat the grill to medium.
• Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
• In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

CORN AND BLACK BEAN SALAD

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.

TEX MEX BLACK BEAN & CORN SALAD

Steps:

• Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
• In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.

BLACK BEAN AND CORN SALAD

Steps:

• Mix together black beans, corn, bell peppers, onion and jalepeno.
• Mix dressing ingredients together and toss with salad.
• Refrigerate 2-3 hours to allow flavors to mingle.

ROASTED MEXICAN CORN SALAD WITH BLACK BEANS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
• Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
• Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
• Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.

MEXICAN-STYLE BLACK BEAN AND CORN SALAD

Steps:

• Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
• Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.