Indulge in a vibrant and flavorful culinary experience with our roasted corn and black bean salad, a delightful fusion of fresh, wholesome ingredients that will tantalize your taste buds. This vibrant salad showcases the savory sweetness of roasted corn, the hearty texture of black beans, and the crisp crunch of red bell peppers, all tossed in a tangy and zesty dressing. Accompanying this main recipe are variations that cater to different dietary preferences and add unique twists to the classic combination. Embark on a culinary journey with our roasted corn and black bean salad, and discover a symphony of flavors that will leave you craving more.
Let's cook with our recipes!
ROASTED CORN AND BLACK BEAN SALAD
This recipe is healthy, simple, and delicious. It goes great with fish, chicken, or meat. I got this recipe from a magazine called inland empire and It has been a favorite ever since.
Provided by mamadelogan
Categories Black Beans
Time 14m
Yield 1/2 salad, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
- Transfer corn to large bowl and stir in remaining ingredients.
TRADER JOES BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA
Steps:
- Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.
MEXICAN BLACK BEAN AND ROASTED CORN SALAD
Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.
Provided by healthycook26
Categories Vegan
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
- Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
- In a small bowl, whisk the lime juice, oil and cumin together and set aside.
- When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
- Add the dressing and mix well.
- Add salt and pepper to taste.
- The salad is best when allowed to sit for an hour.
Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6
BLACK BEAN AND ROASTED CORN SALAD
Provided by Robert Irvine : Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the roasted corn and black beans:
- Preheat oven to 375 degrees F.
- In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
- For the mango salsa:
- Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
- For the vinaigrette:
- Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
- To make the tomato salsa:
- Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
- Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.
ROASTED CORN, BLACK BEAN, AND MANGO SALAD
Make and share this Roasted Corn, Black Bean, and Mango Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Black Beans
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large non stick skillet over medium-high heat.
- Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
- Transfer the corn mixture to a large bowl.
- Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
- Serve at room temperature.
- TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
- MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Nutrition Facts : Calories 168, Fat 2.1, SaturatedFat 0.3, Sodium 76.7, Carbohydrate 34.1, Fiber 6.9, Sugar 7.8, Protein 6.9
ROASTED CORN, BLACK BEAN AND MANGO SALAD
Steps:
- Heat oil in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.
BLACK BEAN AND ROASTED CORN SALAD
Steps:
- Make the dressing, whisking the ingredients. For the salad: place bell pepper and onion in the olive oil in fry pan and cook over medium-high heat just until it starts to brown. Husk corn, directly on BBQ until roasted. Cut off cobbs Remove from heat and toss in remaining ingredients, along with dressing. Chill and serve.
Tips:
- When choosing corn for this salad, look for fresh, plump ears with tightly packed kernels. Avoid ears with dry or missing kernels.
- To roast the corn, you can use a grill, oven, or stovetop. For the best results, roast the corn over high heat until the kernels are charred and slightly blackened.
- If you don't have fresh corn on hand, you can use frozen corn kernels. Just thaw them before using.
- Black beans are a great source of protein and fiber. You can use canned or dried black beans for this salad. If using dried beans, be sure to soak them overnight before cooking.
- For a more flavorful salad, use a variety of bell peppers. Red, orange, and yellow bell peppers all add different flavors and colors to the dish.
- Fresh cilantro adds a bright, citrusy flavor to the salad. If you don't have cilantro on hand, you can use parsley or basil.
- Lime juice is a key ingredient in this salad. It adds a bright, acidic flavor that balances out the sweetness of the corn and the smokiness of the roasted peppers.
- Serve this salad immediately or chill it for later. It's a great side dish for grilled meats or fish, or it can be served as a main course with a side of rice or quinoa.
Conclusion:
This roasted corn and black bean salad is a delicious and healthy dish that's perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So fire up the grill or oven and give this salad a try!
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