Best Marinated Black Bean Salad Recipes

Marinated Corn and Black Bean Salad image

Provided by Aniap

Time 10m

Yield 1/2 cup servings, 7 serving(s)

Number Of Ingredients 6

1 (10 ounce) box frozen whole kernel corn
1 medium white onion (or 3-4 green onions)
1 (15 ounce) can black beans (drained and rinsed)
1 1/2 cups fresh tomatoes
1/2 cup mojo criollo
1 teaspoon honey

Steps:

Place corn in colander and rinse with cool water to thaw. Drain well and place in large bowl.
Chop (rinsed) green onions finely; add to corn.
Stir in remaining ingredients; chill until ready to serve.

Nutrition Facts : Calories 110.2, Fat 0.6, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 22.8, Fiber 5.5, Sugar 2.5, Protein 5.6

MARINATED BLACK BEAN SALAD image

Number Of Ingredients 12

2 (15 oz) cans black beans, drained
9 oz frozen yellow corn
1/4 cup sweet green peppers, raw, diced
1/4 cup sweet red peppers, raw, diced
1/8 cup onions, raw, diced
1 T lemon juice
1 t parsley, dried
½ t cumin, ground
¼ t garlic powder
5 oz salsa
2 t vegetable oil
Monterey Jack cheese (optional)

Steps:

Combine black beans, corn, green peppers, red peppers and onions in a large bowl. For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa and oil. Pour dressing over salad and toss lightly to combine. Refrigerate until service. Optional: sprinkle with shredded Monterey Jack cheese on top before serving.

Marinated Black Bean Salad image

Number Of Ingredients 12

1 pound dried black beans
2 bay leaves
1 teaspoon dried oregano (Mexican variety preferred), crumbled
2 medium tomatoes, seeded and chopped
3 , finely chopped green onions
2 to 3 , serrano chile kimmy, , finely chopped with seeds
1/4 cup olive oil
2 to 3 tablespoons white wine vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

Steps:

1. Sort the beans. Remove any dirt, straw, pebbles, etc. Put the beans in a fine-mesh strainer and rinse well, then put them into a large pot with water to cover by about 3 inches. Add the bay leaves and oregano. Bring to a boil, uncovered. Lower the heat and simmer, uncovered, 10 minutes. Turn off the heat. Cover and soak 30 minutes. 2. Bring to a boil again, and simmer slowly, partially covered, until the beans are tender, but not too soft, about 1 hour to 1 hour and 20 minutes. 3. Drain off the bean broth and save for soup, if desired, or discard. Put the beans into a large mixing bowl. Cool to room temperature. Add the remaining ingredients and mix gently. Cover and refrigerate at least 1 hour. Adjust seasoning. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves