Best Two Bean And Corn Salad Recipes

TWO-BEAN, CORN AND ARTICHOKE SALAD

Two-Bean, Corn and Artichoke Salad image

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

Provided by SweetySJD

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can chickpeas, drained
1 (15 ounce) can red kidney beans, drained
1 (14 ounce) can artichoke hearts, drained and chopped coarse
4 scallions, chopped
2 large tomatoes, diced
1 (11 ounce) can corn, drained
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

Combine all ingredients in a large mixing bowl.
Refrigerate at least 30 minutes.
This salad can be made a day ahead of time.

TWO-BEAN AND CORN SALAD

Two-Bean and Corn Salad image

Categories Salad Bean Side No-Cook Corn Bell Pepper Summer Jalapeño Cilantro Bon Appétit Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

Steps:

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

TWO BEAN AND CORN SALAD

Two Bean and Corn Salad image

Make and share this Two Bean and Corn Salad recipe from Food.com.

Provided by MsKittyKat

Categories Black Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 (15 1/2 ounce) can great northern beans, rinsed,drained
1 (15 1/2 ounce) can black beans, rinsed,drained
3 stalks celery, chopped
2 cups frozen corn kernels, thawed
1 medium red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeno chiles, seeded,chopped

Steps:

Whisk oil, vinegar, and cumin in large bowl to blend.
Add remaining ingredients and toss to coat.
Season salad with salt and pepper.
Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Nutrition Facts : Calories 279.6, Fat 10.2, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 40.9, Fiber 9.1, Sugar 2.4, Protein 10.2

TWO BEAN AND CORN SALAD

Two Bean and Corn Salad image

This bean salad is great as a side dish. You can add anything to this salad that you think you would like in it. When I am serving a dinner or sandwiches it has always been a big hit.

Provided by Mary-Ann D'Antonio

Categories Vegetables

Time 25m

Number Of Ingredients 10

Ingredients

1 can(s) black beans, canned
1 can(s) red beans
1 can(s) corn
1/2 chopped onion
pepper
salt
parsley
garlic powder
olive oil
vinegar, red balsamic

Steps:

1. Open, drain and rinse the beans and corn.
2. Make sure the cans of beans and corn are drained well.
3. Add all of the above ingredients to a bowl and add all of the seasonings, oil and vinegar.
4. Mix well and refrigerate over night.

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