Best Fiesta Black Bean Salad Recipes

FIESTA BLACK BEAN SALAD

Fiesta Black Bean Salad image

After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions
DRESSING:
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Dash pepper

Steps:

In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

BLACK BEAN FIESTA SALAD

Black Bean Fiesta Salad image

This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!-Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 green pepper, diced
1 sweet red pepper, diced
1 cup diced red onion
2 celery ribs, chopped
3/4 cup cubed Monterey Jack cheese
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 354mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

FIESTA BLACK BEAN SALAD

Fiesta Black Bean Salad image

This is an easy, and colorful, side dish. I like to make this as an alternative to a salad. It can also be served as dip with tortilla chips.

Provided by shelshel0110

Categories Black Beans

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups corn (canned and drained or frozen and thawed)
1/2 red onion, diced
1 red bell pepper, diced
2 (15 ounce) cans black beans, rinsed and drained
1 tablespoon chili powder
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons lemon juice or 2 tablespoons lime juice
1/2 cup fresh cilantro, minced
black pepper

Steps:

Gently toss together corn, red onion, red bell pepper, and black beans.
Stir in chili powder and allow to sit at room temperature.
Wisk together olive oil, garlic powder, salt, balsamic vinegar, and lemon/lime juice.
Pour dressing over vegetables.
Stir minced cilantro and black pepper to taste.

Nutrition Facts : Calories 225.6, Fat 4.7, SaturatedFat 0.7, Sodium 54.9, Carbohydrate 38, Fiber 11.2, Sugar 2.4, Protein 11.2

FIESTA BLACK BEAN SALAD

Fiesta Black Bean Salad image

I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.

Provided by PalatablePastime

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 1/2 ounce) can black beans, rinsed and drained
1/2 red bell pepper, chopped fine
1/2 cup chopped red onions or 1/2 cup scallion
1/4 cup frozen sweet corn, thawed
1 -2 fresh jalapenos or 1 -2 other hot pepper, sliced into rings
1 lime (juiced)
1/4 cup minced fresh cilantro (coriander)
3 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1 ripe avocado, diced (but on the firm side)
1 -2 clove garlic, chopped
salt (to taste)
fresh ground black pepper (to taste)

Steps:

Combine ingredients, mixing well.
Cover and refrigerate for several hours before serving.
Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.

Nutrition Facts : Calories 321.8, Fat 18.2, SaturatedFat 2.6, Sodium 7.5, Carbohydrate 34.8, Fiber 11.9, Sugar 5.8, Protein 9.1

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