|The Bean Book|
|by Rose Elliot|
The Bean Book gives the low-down on beans of every flavor, color and variety.
1 - 10 of 49 for black bean corn salad
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Combine ingredients, mix well. Refrigerate for 1-2 hours before serving.
Rinse corn and black beans well and pour ... Jack cheese. Mix well. Refrigerate until ready to eat. This salad improves with time as the flavors blend.
Preheat oven to ... minutes. Stir in corn and cook, stirring ... corn mixture, cilantro, beans, and tomatoes. ... and adjust to taste. Makes 8 Servings.
In a a ... thickened. Add tomatoes, beans, corn, and onion. Toss to coat. Cover, refrigerate for at least 1 hour. Just before serving, gently stir in basil.
This high-protein salad is refreshing and ... the ham and corn, and cook ... Stir in the beans, green chilies, ... carbohydrate; 10 g fiber; 11 g protein.
Roast corn, peppers, tomatoes ... bowl, mix drained beans with roasted corn ... vinegar and salt and pepper. Cover and chill 1 hour or until the next day. .
Rinse beans and corn. Add remaining ingredients and refrigerate.
In a bowl, mix beans with corn, bell pepper, ... pepper. Cover and chill 1 hour or up until next day. Pour into a bowl lined with lettuce leaves. Serves 6.
In a bowl, whisk together the lime, lemon, cumin, chili powder and salt. Add the oil in a stream, whisking and whisk until emulsified. Combine all of ...
In large bowl, combine corn, beans, bell pepper, ... lid, combine Italian salad dressing, hot pepper ... sprigs of cilantro or a thin wedge of red onion.
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