Black Bean Salad
This recipe could also be made with corn roasted on the grill.
Rachael Ray has a recipe for Black Bean and Corn Salad that calls for:
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 [and/or ground cumin]
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
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.
Black Bean Salad
From Food Network Kitchens
Dressing
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
4 - 6 servings
Black Bean Salad
from https://www.twopeasandtheirpod.com/
Cori has made a salad similar to this one and likes it.
This easy Black Bean Salad can be made in minutes and is a great appetizer or side dish to any meal. Serve it as a salad or dip with tortilla chips!
15 oz can black beans, rinsed and drained
1 cup corn, 1 large ear of sweet corn or 1 cup defrosted frozen corn
1 cup halved cherry or grape tomatoes
1 cup chopped red bell pepper
1/2 cup chopped red onion
1/2 cup chopped cilantro
Juice of 1 1/2 limes
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 large avocado, pitted, peeled, and chopped
In a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary. Serve.
Notes
Store the salad in the fridge for up to 2 days.
Servings 6
Nutrition Serving:
6g, Calories: 117kcal, Carbohydrates: 12g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 397mg, Potassium: 356mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1240IU, Vitamin C: 41.3mg, Calcium: 11mg, Iron: 0.5mg
