Best 7 Santa Fe Corn Black Bean Salad Recipes

Indulge in the vibrant flavors of the Southwest with our tantalizing Santa Fe corn and black bean salad! This refreshing and flavorful salad is a perfect blend of textures and tastes, featuring sweet corn, hearty black beans, crisp bell peppers, juicy tomatoes, and a zesty dressing made with tangy lime juice, aromatic cumin, and a touch of heat from chili powder. As a delightful complement to the salad, we've included two equally enticing recipes: a creamy avocado dressing for a luscious twist and a tangy tomatillo salsa for an extra burst of freshness. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

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

SANTA FE CORN & BLACK BEAN SALAD

Santa Fe Corn & Black Bean Salad image

Make and share this Santa Fe Corn & Black Bean Salad recipe from Food.com.

Provided by boy named Sous

Categories Black Beans

Time 45m

Yield 10 1/2 cup servings, 10 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup salsa (I use Rojo or Resers, uncooked not sauce style)
1/4 cup fresh cilantro, chopped
2 -3 jalapenos
1 garlic clove
1/2 teaspoon cumin
1 (15 1/2 ounce) can corn
1 (16 ounce) can black beans (S&W reduced salt is good)
1/2 cup green pepper, diced

Steps:

Mix all together.
Let stand 1/2 hour ("cooking time" is standing time).
Serve in lettice lined bowl if desired.
(For extra flavor you could sprinkle on some Taco Spice from a Spice Pack - like McCormick or Lawry's - adds a ton of sodium though!).

OUR BEST BLACK BEAN AND CORN SALAD

Our Best Black Bean and Corn Salad image

Prepare this black bean and corn salad for a real crowd pleaser. This colorful dish is perfect for cookouts, potlucks, dinner parties and more!

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 4 servings, 1/2 cup each

Number Of Ingredients 12

Ingredients

1/2 cup rinsed canned black beans
1/2 cup chopped red bell peppers
1/3 cup frozen corn
1/3 cup chopped red onions
1/3 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded, finely chopped
2-1/2 tsp. lime juice
2 tsp. KRAFT Lite Zesty Italian Dressing
1 tsp. hot pepper sauce
1/2 tsp. chili powder
1/8 tsp. black pepper

Steps:

Combine first 7 ingredients in large bowl.
Whisk remaining ingredients until blended. Pour over vegetable mixture; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 60, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SANTA FE CORN SALAD

Santa Fe Corn Salad image

Make and share this Santa Fe Corn Salad recipe from Food.com.

Provided by Brigitte

Categories Black Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
2 limes, juice of
1/4 cup cilantro
1 teaspoon cumin
1 pinch salt
1 pinch pepper
1 (15 ounce) can black beans
1 red pepper
1/3 cup red onion, chopped
2 cups frozen corn

Steps:

Whisk together oil, lime juice salt and pepper.
Rinse black beans.
Cook corn in microwave.
Add all ingredients in a bowl and mix.

Nutrition Facts : Calories 238.3, Fat 10, SaturatedFat 1.4, Sodium 30.4, Carbohydrate 32.8, Fiber 8.7, Sugar 1.6, Protein 8.4

Tips:

Use fresh and ripe ingredients. This will ensure the best flavor and texture for your salad.
Don't skimp on the spices. The spices are what give this salad its distinctive Santa Fe flavor.
Be sure to rinse and drain the black beans well before using. This will help to prevent the salad from becoming watery.
If you don't have any fresh corn, you can use frozen or canned corn instead. Just be sure to thaw the corn before using, if frozen.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This Santa Fe corn and black bean salad is a delicious and refreshing side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and flavorful salad, give this one a try. You won't be disappointed!