Best Southwestern Black Bean Salad Recipes

SOUTHWESTERN BLACK BEAN PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse in cold water; drain. In a large salad bowl, combine the pasta, black beans, peppers and onion. Combine the salad dressing, salsa and cayenne. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Steps:

• Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Steps:

• Combine first 7 ingredients in large bowl. Add 1 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

SOUTHWESTERN BLACK BEAN & CHICKPEA SALAD - WW SIMPLY FILLING

Steps:

• Combine all ingredients. Marinate in the refrigerator at least 30 minutes to allow flavors to develop.
• "Cooking Time" = Chill time.

SOUTHWESTERN BLACK BEAN SALAD WTH BARLEY

Steps:

• • In medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover, and simmer for about 30 min, until the barley is tender. Drain well. • In large bowl, combine the barley, beans, pepper, tomato, corn, scallion, spices and lime juice. Stir with a fort. Season to taste with pepper and top with shredded cheese. Serve.

SOUTHWESTERN CORN & BLACK BEAN SALAD

Steps:

• Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
• Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
• Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

SOUTHWESTERN CORN AND BLACK BEAN SALAD RECIPE BY PAULA DEEN

Steps:

• Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350°F to 400°F.
• Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.
• In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve

SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. Season to taste with salt and black pepper.
• In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, onion and cheese. Add the dressing and toss well. Season with salt and pepper, to taste and serve.

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• In a medium skillet, heat 1 tablespoon of the oil over medium heat then add the corn and cook for 6-8 minutes, or until golden brown, stirring frequently. Transfer the corn to a large bowl and combine with the beans, tomato and parsley. In a small bowl, whisk together the scallions, lime juice, chipotle, honey, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the salad and gently mix to coat. Add the avocado, folding gently to incorporate, then season to taste with salt and pepper before serving.

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• Cook barley in 2 cups of water for about 45 minutes or until tender.
• When barley is finished cooking, drain and return to cooking pot. Mix in frozen corn. The heat from the barley will thaw the corn.
• Combine, beans, tomatoes, cilantro and green onions in a large bowl. Add barley and corn.
• Blend the dressing ingredients in a high-powered blender and pour desired amount over salad.
• Serve at room temperature over a bed of romaine lettuce with lime slices on the side.
• Note: Hulled and hullless barley are two different varieties of barley and both are considered whole grains. Quicker cooking pearl barley has been refined and is not a whole grain.

SOUTHWESTERN CHICKEN & BLACK BEAN SALAD

Steps:

• BEAN SALAD: In a large glass bowl combine the first 12 ingredients. Toss to combine. Cover and let stand for at least a hour.
• Mix oil and southwest seasoning in a small bowl. Brush mixture on one side of chicken. Heat a skillet or non-stick pan to medium heat. Add chicken seasoned side down and cook for 4-5 minutes. Meanwhile brush the rest of the seasoning/oil mixture on the other side of chicken. Cook until chicken is done. Cool and slice into bite size pieces.
• Assembly: On individual plates or bowls add a layer of salad greens, 1/4 cup of bean salad, and chicken. Add guacamole, salsa, sour cream and cheese.

SOUTHWESTERN BLACK BEAN SALAD (SKINNYTASTE.COM)

Steps:

• In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.