Best Black Bean Corn Salsa Salad Recipes

MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE image

Yield 4 people

Number Of Ingredients 11

One 6 oz. package Farmhouse® Mexican Rice
One 15.5 oz. can black beans, drained and rinsed
1 cup frozen corn, cooked and cooled
1 red bell pepper, diced
1 cup shredded jack and cheddar cheese blend
Salsa Vinaigrette:
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/4 cup salad oil
1 tomato, chopped
1/4 cup cilantro, chopped

Steps:

Prepare rice according to package directions. Let cool. In medium bowl, combine all salsa ingredients and mix well. Combine all remaining ingredients with cooled rice then toss with vinaigrette. Chill for 2 hours before serving.

Black Bean & Corn Salsa Salad image

Provided by youngdovefarm

Categories Sauces

Time 20m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/3-1/2 cup diced onion (I used white)
1 (10 ounce) can ro-tel mild diced tomatoes and green chilies
3 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1/4 teaspoon sugar, in the raw
chopped fresh cilantro

Steps:

Mix all ingredients and let marinate for at least 30 minutes. Serve with tortilla chips or eat all by itself.

Nutrition Facts : Calories 215.4, Fat 3.7, SaturatedFat 0.6, Sodium 203.6, Carbohydrate 40.4, Fiber 8.9, Sugar 3.1, Protein 9.7

Black Bean & Corn Salsa Salad Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 8

2 cups black beans, drained and rinsed
2 cups corn kernels, (fresh or frozen, thawed)
1 cup red onion, chopped
1/2 red bell pepper, chopped
1 jalapeño*, seeds removed, finely chopped
1 cup cilantro, finely chopped
Juice of two limes
3/4 teaspoon coarse salt

Steps:

Depending on how much chili heat you can tolerate, start with about 1/3 of the jalapeño. Once the salsa/salad has been mixed and has sat for a few minutes, give it a taste. Slowly add a bit more jalapeño, until it has the spice level to your taste. For me, I use 1/2 of the jalapeño. My measurements makes enough to serve about 8 people. You can easily improvise and increase the amount of the salad, and it will turn out great. Combine all of the ingredients and gently toss until combined. Taste for seasoning, and add more salt-- to your taste. Optional additions to this salad: chopped tomatoes. Store in a sealed bowled for up to 3 days.