Best 8 Corn Fritters With Black Bean Salad Recipes

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Calling all corn and black bean enthusiasts! Get ready to embark on a culinary journey that brings together the vibrant flavors of sweet corn and hearty black beans in two delectable recipes. Our first recipe showcases the golden goodness of corn fritters, where sweet corn kernels are transformed into crispy, savory bites. These fritters are not just any ordinary side dish; they are elevated with the addition of aromatic herbs, piquant spices, and a touch of tangy lemon zest.

Our second recipe is a refreshing and vibrant black bean salad, a perfect accompaniment to the corn fritters. Black beans, known for their rich, earthy flavor, are combined with a medley of crisp vegetables, tangy dressing, and a hint of zesty lime. This salad is a symphony of textures and flavors, offering a delightful contrast to the crispy corn fritters.

Whether you're hosting a brunch, planning a potluck, or simply craving a satisfying meal, these corn fritters and black bean salad are sure to impress. So gather your ingredients, fire up your stove, and let's get cooking!

Let's cook with our recipes!

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

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

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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, CORN, AND CHEDDAR FRITTERS



Black Bean, Corn, and Cheddar Fritters image

Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!

Provided by Lizzymommy

Categories     Lunch/Snacks

Time 40m

Yield 15 fritters

Number Of Ingredients 17

1/2 cup yellow cornmeal
1/2 cup unbleached white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 dash cayenne
1/2 cup 1% low-fat milk
1 egg yolk (save the white!)
1 cup cooked black beans
1 cup grated sharp cheddar cheese
1/2 cup corn kernel (fresh or frozen)
2 tablespoons minced fresh cilantro
3/4 cup chopped red bell pepper (1 medium pepper)
2 tablespoons diced roasted green chili peppers (canned or fresh)
2 egg whites (that includes the one from the egg yolk earlier)
1/4 cup canola oil (start frying with 1/2 cup - 1/4 cup is what is absorbed)

Steps:

  • Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
  • Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
  • Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
  • In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
  • Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
  • Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
  • Serve immediately with sour cream and salsa on the side.

Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9

CORN FRITTERS WITH BLACK BEAN SALAD



Corn Fritters with Black Bean Salad image

Recipe is from Good Housekeeping Magazine. Perfect for a light lunch or brunch.

Provided by Daily Inspiration S

Categories     Salads

Time 40m

Number Of Ingredients 11

2 can(s) 15-oz. cans black beans, rinsed and drained well
1 large avocado, cut into small cubes
1/2 c fresh cilantro leaves, packed
1/4 c red onion, very thinly sliced
3 Tbsp fresh lime juice
4 c fresh corn kernels
1/2 c all-purpose flour
2 large eggs, beaten
2 garlic cloves, finely chopped
1 tsp ground cumin
3/4 c vegetable oil

Steps:

  • 1. In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 tsp. salt - toss well.
  • 2. In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 tsp. salt until well mixed.
  • 3. In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful, oil will splatter. Transfer to a cookie sheet in a 225 degree oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

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

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

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 SALAD WITH FRESH CORN



Black Bean Salad with Fresh Corn image

Provided by Food Network

Categories     side-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups black beans, cooked, rinsed
1 ear corn, boiled, kernels removed from the cob
1/2 medium red onion, diced
1/2 medium red bell pepper, diced
1/2 medium poblano pepper, diced
1/4 cup chopped cilantro (leaves and stems)
1/2 cup lime juice
1/4 cup olive oil
1/2 tablespoon ground cumin
1/2 tablespoon black pepper
1 tablespoon salt

Steps:

  • Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

CORN FRITTERS WITH BLACK BEAN SALAD



Corn Fritters With Black Bean Salad image

Make and share this Corn Fritters With Black Bean Salad recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 (15 ounce) cans black beans, rinsed and drained well
1 large avocado, cut into small cubes
1/2 cup fresh cilantro leaves, packed
1/4 small red onion, very thinly sliced
3 tablespoons fresh lime juice
4 cups fresh corn kernels
1/2 cup all-purpose flour
2 large eggs, beaten
2 garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 cup vegetable oil

Steps:

  • In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 teaspoons salt - toss well.
  • In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 teaspoons salt until well mixed.
  • In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful; oil will splatter. Transfer to cookie sheet in 225 degree F. oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.

Nutrition Facts : Calories 887, Fat 55.2, SaturatedFat 8.1, Cholesterol 93, Sodium 65.8, Carbohydrate 82.9, Fiber 21, Sugar 10, Protein 24.6

SWEETCORN FRITTERS WITH EGGS & BLACK BEAN SALSA



Sweetcorn fritters with eggs & black bean salsa image

Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings - save half for another day if you're following our Healthy Diet Plan

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 14

1 tsp rapeseed oil
1 small red onion (85g), finely chopped
1 red pepper , deseeded and finely diced
100g wholemeal self-raising flour
1 tsp smoked paprika
1 tsp ground coriander
1 tsp baking powder
325g can sweetcorn , drained
6 large eggs
1 small red onion (85g), finely chopped
4 tomatoes (320g), chopped
2 x 400g cans black beans , drained
1 lime , zested and juiced
½ x 30g pack coriander , chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.
  • Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.
  • Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.
  • Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.

Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

BLACK BEAN AND CORN SALAD II



Black Bean and Corn Salad II image

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

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

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

Tips:

  • For crispy fritters, use fresh or frozen corn kernels. Thaw frozen kernels before using.
  • Add a tablespoon of finely chopped jalapeño pepper to the batter for a spicy kick.
  • Serve the fritters hot with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
  • For a vegan version of the fritters, use plant-based milk and yogurt.
  • The black bean salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Corn fritters with black bean salad are a delicious and easy-to-make dish that is perfect for a summer cookout or party. The fritters are crispy on the outside and tender on the inside, and the black bean salad is a refreshing and flavorful complement. This recipe is sure to be a hit with your friends and family.

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