Best Corn And Bean Salad With Curtis Chili Dressing Recipes

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BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING



Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing image

This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.

Provided by Kendra

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1 pinch cayenne
6 tablespoons lime juice
4 tablespoons olive oil
salt (to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can corn
1 red bell pepper, diced
1/2 cup red onion, finely minced
1/4 cup cilantro, Chopped
3 green onions, very thinly sliced

Steps:

  • In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
  • In a medium bowl, mix the beans, corn, red pepper and red onion.
  • Pour the dressing over the salad and mix well.
  • Chill if desired.
  • Just before serving, top with cilantro and green onion.

Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5

GRILLED CORN AND BEAN SALAD (VALERIE BERTINELLI) RECIPE - (4.5/5)



Grilled Corn and Bean Salad (Valerie Bertinelli) Recipe - (4.5/5) image

Provided by peridot728

Number Of Ingredients 20

Dressing:
4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly. Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss. For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce. Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/grilled-corn-and-bean-salad.html?oc=linkback

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
  • For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
  • Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This one bowl, easy-mix bean salad comes together in just 15 minutes, and pairs well with grilled entrees and Tex-Mex menus.

Categories     Side Dish

Time 1h15m

Yield 10

Number Of Ingredients 10

1/2 cup balsamic vinaigrette dressing
1/4 teaspoon black pepper
1 tablespoon chopped fresh cilantro
1/8 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground cumin
2 cans (15 oz each) black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn
1 small onion, chopped (1/2 cup)
8 medium green onions, chopped (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)

Steps:

  • In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
  • In large bowl, mix remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Just before serving, stir mixture to coat beans and corn with dressing.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 4 g, TransFat 0 g

SUNNY'S SHRIMP, CORN AND BEAN SALAD



Sunny's Shrimp, Corn and Bean Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound large shrimp, shelled and deveined
5 tablespoons olive oil
Juice of 3 limes
2 tablespoons minced garlic
Pink Himalayan salt
Freshly ground black pepper
6 ears corn, shucked
Two 14-ounce cans black beans, drained and rinsed
1 small bunch cilantro, chopped

Steps:

  • Skewer the shrimp onto metal skewers and place on a baking sheet.
  • Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
  • Preheat a grill to medium-high heat.
  • Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
  • Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
  • Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.

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