Best 5 South West Salad With Corn And Black Beans Recipes

SOUTHWEST BLACK BEAN CORN SALAD

Steps:

• Shuck 3-4 cobs of fresh sweet corn.
• Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
• Dice 1 large bell pepper.
• Drain and rinse 2 15 oz. cans of black beans.
• Cut 1-2 avocados in half. Dice the avocados into small pieces.

SOUTH-WEST SALAD WITH CORN AND BLACK BEANS

Steps:

• In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
• In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
• Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

BLACK BEAN AND CORN SALAD II

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.

SOUTHWEST SALAD WITH BLACK BEANS AND CORN

Steps:

• 1. in large bowl, combine beans, cooked corn, minced hardlic, red onion, bell pepper, salt, 1/2C olive oil and lime juice 2. roast the whole cumin seeds in a cast iron skillet over med heat, stirring for several minutes. Add the toasted seeds to the salad, along with the cilantro, parsley, and red and black peppers, and mix thoroughly but gently. 2. lightly brush both sides of each tortilla with olive oil and cut tortillas into strips appx. 1/4" wide and 1 1/2" long. Cook the strips lightly by toasting them in a 350 oven for 2 minutes, or heavy skillet over med. for 2-3 mins. Ideally, they should be partly crispy, partly chewy. Stir these into the salad shortly before serving, or if you prefer, scatter them on top as a garnish.