Best White Bean And Corn Salad Recipes

BLACK BEAN AND WHITE CORN SALAD

Black Bean and White Corn Salad image

A favorite of our family. Excellent to accompany a Mexican-themed meal.

Provided by BirdLady

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1 (16 ounce) package frozen white corn, thawed
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, diced
½ red bell pepper, diced, or more to taste
⅓ red onion, diced, or more to taste
⅓ cup chopped fresh cilantro, or more to taste
¼ cup fresh lime juice
2 teaspoons white tequila
salt and ground black pepper to taste

Steps:

Mix white corn, black beans, tomatoes, red bell pepper, red onion, cilantro, lime juice, tequila, salt, and black pepper in a large salad bowl.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 47.3 g, Fat 1.4 g, Fiber 11.6 g, Protein 10.9 g, SaturatedFat 0.2 g, Sodium 418.2 mg, Sugar 3.2 g

BLACK BEAN WHITE CORN AND NECTARINE SALAD

Black Bean White Corn and Nectarine Salad image

Make and share this Black Bean White Corn and Nectarine Salad recipe from Food.com.

Provided by dicentra

Categories Low Cholesterol

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked black beans
2 cups roasted white corn
1/4 cup minced red onion
1/4 cup minced green onion
2 cups sliced nectarines
lime, juice and zest of
1/4 cup olive oil
2 teaspoons ground cumin
1/4 teaspoon chili powder

Steps:

In a large bowl combine beans, corn, onions, nectarines and lime zest.
Whisk in lime juice, oil, cumin, chile powder, and salt and pepper to taste. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 340.9, Fat 15.4, SaturatedFat 2.2, Sodium 18.6, Carbohydrate 44.5, Fiber 11.3, Sugar 8.7, Protein 11.3

WHITE BEAN AND CORN SALAD

White Bean and Corn Salad image

A nice way to use up leftover corn on the cob. This salad is light and refreshing. Can easily be a main course with a loaf of bread and a glass of white wine for a nice easy summer dinner.

Provided by ILefkowitz

Categories Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 1/2 ounce) can small white beans
1 small onion, chopped
2 celery ribs, chopped
1 -2 garlic clove, chopped
1 medium yellow squash, chopped
1 red pepper, chopped
1 steamed ear of corn, kernels removed from cob
1 tablespoon fresh basil, chopped
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil (divided)
salt and pepper

Steps:

Drain and rinse the beans. Place in large mixing bowl and set aside.
Heat 1 tablespoon extra virgin olive oil in medium saute pan. When heated, add the onions and garlic. Saute, stirring frequently until the onions are golden brown and are beginning to become translucent. Then add the celery and yellow squash. Continue sauteing, stirring frequently for an addition 5 - 8 minutes, until the squash is softened and browned. Set aside to cool.
To the beans add the red pepper, corn and basil. When the cooked vegetables are cooled add them as well. Mix well. Add the remaining olive oil and rice vinegar. Mix well to coat all the vegetables.
Season with salt and pepper to taste.

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