Best Black Bean Corn And Tomato Salad With Feta Cheese Recipes

BLACK BEAN, CORN AND TOMATO SALAD

Black Bean, Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 2h10m

Number Of Ingredients 10

Ingredients

1 pound dried black beans
4 plum tomatoes, chopped
Salt
2 cups corn kernels
1/2 red onion, chopped
1 bunch cilantro, chopped
Juice of 1 lime
1/4 cup olive oil
Pepper
Cayenne

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

Black Bean, Corn and Tomato Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 24m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper, optional
4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
2 tomatoes, chopped
6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
1/4 cup chopped fresh cilantro leaves
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

CORN SALAD WITH TOMATOES, FETA AND MINT

Corn Salad With Tomatoes, Feta and Mint image

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

Provided by Mark Bittman

Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
Season to taste with salt and pepper. Serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams

BLACK BEAN, CORN, AND TOMATO SALAD

Black Bean, Corn, and Tomato Salad image

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

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 cup fresh corn kernels, cooked (from about 2 ears)
1 plum tomato, seeded and chopped
1 scallion, minced
2 tablespoons fresh parsley leaves, minced
1 pinch cayenne
4 large boston lettuce leaves, rinsed and spun dry

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

BLACK BEAN SALAD WITH FETA

Black Bean Salad with Feta image

This is my my hippie college roommate's famous salad. I'll admit it looks gross but it really tastes VERY good! Cook time is marination.

Provided by stacylu

Categories Black Beans

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cooked black beans, rinsed and drained
1/4 cup olive oil
3 -4 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
2 -4 scallions, thinly sliced
1 small green pepper, in chunks
1/4 lb feta cheese, crumbled
2 medium tomatoes, diced

Steps:

Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.
(Overnight is best) Before serving add feta, tomatoes and green peppers.

HEIRLOOM TOMATO, CORN, AND FETA SALAD

Heirloom Tomato, Corn, and Feta Salad image

Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.

Provided by wolfnet

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic
½ teaspoon white sugar
½ teaspoon kosher salt
ground black pepper to taste
2 ears fresh corn, shucked
4 large heirloom tomatoes
1 cup crumbled feta cheese
1 cup thinly sliced red onion
¼ cup fresh basil leaves
3 tablespoons minced fresh chives

Steps:

Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
Let marinate at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g