Best 10 New Mexico Corn And Black Bean Salad Recipes

Savor the vibrant flavors of New Mexico with this delightful corn and black bean salad, a refreshing and healthy dish that captures the essence of Southwestern cuisine. This flavorful salad combines the sweetness of corn, the heartiness of black beans, the crunch of red onion, and the tangy zip of a zesty dressing. With variations like a creamy avocado dressing and a spicy chipotle dressing, this salad offers a customizable experience that caters to diverse palates. Whether you're seeking a light lunch, a vibrant side dish, or a flavorful addition to your next potluck, this New Mexico corn and black bean salad is sure to impress with its vibrant colors and irresistible taste. Join us on a culinary journey to explore the deliciousness of this Southwestern gem.

Let's cook with our recipes!

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa.

Provided by Jaclyn

Categories Side Dish

Time 20m

Number Of Ingredients 14

Ingredients

1 (14.5 oz) can black beans, (rinsed and drained well)
1 cup fresh or frozen corn, (thawed according to package instructions)
1 cup chopped tomato ((Roma, cocktail, grape, etc.))
1 cup seeded and chopped orange bell pepper
1/3 cup diced red onion, (rinsed and drained)
1 medium avocado, (diced (fairly firm but ripe))
1 small jalapeno, (seeded and minced (optional))
3 Tbsp olive oil
2 1/2 Tbsp fresh lime juice
1/3 cup chopped fresh cilantro
1 clove garlic, (minced (1 tsp))
1 tsp honey
1/4 tsp each ground cumin and chili powder
Salt and freshly ground black pepper

Steps:

Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
Pour dressing over and toss gently to coat with dressing. Serve right away.

Nutrition Facts : Calories 228 kcal, Carbohydrate 25 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

MEXICAN BEAN SALAD

Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

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

Ingredients

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

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

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

Ingredients

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

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

Black Bean and Corn Salad image

Bright and colorful. Delicious. This goes well with just about any Mexican meal, and is a great take-along for pot lucks too. Cook time is refrigeration time.

Provided by Linorama

Categories Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 can black beans, drained & rinsed
1 (11 ounce) can corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 red onion, thinly sliced and quartered
1/4 cup pickled jalapeno pepper, slices,chopped
1/4 cup vegetable oil
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar

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.

Nutrition Facts : Calories 143.2, Fat 10, SaturatedFat 1.3, Sodium 290.8, Carbohydrate 13.5, Fiber 2.1, Sugar 3.7, Protein 2.2

COUSCOUS CORN AND BLACK BEAN SALAD

Couscous Corn and Black Bean Salad image

This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

Provided by Charmie777

Categories Black Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups vegetable broth (or chicken)
1 (10 ounce) box couscous
1/3 cup extra virgin olive oil
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh corn kernel, roasted (or use frozen, or canned)
2 tomatoes, diced
1 (15 ounce) can black beans, drained and rinsed
1/3 cup thinly sliced green onion

Steps:

In 2 quart saucepan, bring broth to boil.
Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
Place couscous in a large bowl.
Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
Gently fold into couscous.
Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
Refrigerate, covered, for at least one hour, or overnight.

Nutrition Facts : Calories 389.1, Fat 12.9, SaturatedFat 1.8, Sodium 106.9, Carbohydrate 57.8, Fiber 8.2, Sugar 1.4, Protein 12

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

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

Ingredients

4 cups cooked black beans
2 cups cooked corn kernels
2 large, ripe tomatoes, roughly chopped
1 large red or yellow bell pepper, finely diced
1/2 jalapeno pepper, seeds removed, finely chopped
1 large red onion, finely chopped
3/4 cup finely chopped fresh coriander
1 teaspoon minced garlic or minced garlic in oil
2 teaspoons ground cumin
1 teaspoon ground coriander
Juice of 1 lime
2 tablespoons olive oil
Freshly ground black pepper to taste

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

Tips:

To save time, use canned or frozen corn and black beans. Just be sure to drain and rinse them well before using.
If you have fresh corn, you can cook it by boiling, roasting, or grilling it.
To add a smoky flavor to the salad, roast the corn and poblano pepper before adding them to the salad.
If you don't have a poblano pepper, you can substitute a green bell pepper.
Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or onions.
For a vegan salad, omit the cheese.
Serve the salad immediately or chill it for later.

Conclusion:

This New Mexico Corn and Black Bean Salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try!

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