BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
- Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
- Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE
Categories Salad Bean Side Vegetarian Family Reunion Chill Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.
BLACK BEAN, CORN, AND TOMATO SALAD
Categories Salad Bean Leafy Green Tomato Side No-Cook Vegetarian Quick & Easy High Fiber Corn Vegan Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.
BIG BEANS AND TOMATO VINAIGRETTE
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break apart in the process.
Provided by Kelly Mariani
Categories Bon Appétit Summer Side Salad Bean Tomato Basil Onion Carrot Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Herb Tree Nut Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Beans:
- Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
- Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
- Vinaigrette and assembly:
- Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
- Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
- Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.
CORN AND BLACK BEAN SALAD
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
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
BLACK BEAN, CORN, AND TOMATO SALAD
This is easy, delicious, colorful, delicious, uses currently-in-season fresh corn and tomatoes, and, oh yes, is really good. I made a double batch of this yesterday for two of us, and we just polished off the rest of it this evening. BTW, Ordinary tomato is fine instead of plum tomato (and we happen to use more of it); I highly recommend flat-leaf parsley, if you can find it, because the curly stuff is not nearly as flavorful; You can use radicchio or any other kind of lettuce (if you choose to use any at all); The salad tastes even better the second day!; Flavor is better when served closer to room temp as opposed to ice cold.
Provided by Dave Miner
Categories Black Beans
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk together lemon juice, oil, and salt to taste.
- Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
- Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
- Line 2 plates with lettuce and divide salad between them.
Nutrition Facts : Calories 407.8, Fat 15.4, SaturatedFat 2.3, Sodium 20, Carbohydrate 55.8, Fiber 16.6, Sugar 4.3, Protein 17.1
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