Summer Corn and Black Bean Salad

One of my favorite summer activities is attending a great summertime barbecue. The grill, the sun, the sides…it all makes for the perfect day. Here is one of my all time favorite barbecue recipes, and the best part about it is…dump and go! No cooking required. This summer corn and black bean salsa is the perfect side dish or dip to bring along with you!

Ingredients

2 can black beans, rinsed and drained

2 cans corn, rinsed and drained

1 small container of grape tomatoes (or tomatoes of your choice), diced

1 small red onion, diced

1 avocado, cubed

3 tbsp lime juice

2 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cilantro (optional)

Directions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!

Weight Watchers Freestyle SP: 2 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Summer Corn and Black Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizer, Side Dish

Yield: 12

Summer Corn and Black Bean Salad

Ingredients

  • 2 can black beans, rinsed and drained
  • 2 cans corn, rinsed and drained
  • 1 small container of grape tomatoes (or tomatoes of your choice), diced
  • 1 small red onion, diced
  • 1 avocado, cubed
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup cilantro (optional)

Instructions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!
https://aspoonfulofsimple.com/2019/06/30/summer-corn-and-black-bean-salad/
Advertisements

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

With this easy combination of corns, beans, shallots, jalapeños, and tomatoes, you can top just about anything and make it taste great. Paired with a homemade avocado yogurt vinaigrette and a crisp tortilla shell served over lettuce, this is the ultimate salad! Large and filling too!

Ingredients

For the topping:

10.5 oz container cherry tomatoes

1 can of black beans

1 can of yellow corn

1 jalapeno, diced

2 shallots, diced

1/2 tbsp canola oil

Salt and pepper to taste

For the dressing:

1/2 avocado

2 tbsp plain Greek yogurt

2 tsp sherry vinegar

2 limes

Salt and pepper to taste

For the salad:

1 head of romaine lettuce

1/2 of remaining avocado, diced for topping

Sprinkle of shredded Mexican cheese

2 flour tortillas

Directions

For the topping:

  1. Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
  2. Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
  3. Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
Add tomatoes once off the heat!

For the dressing:

  1. Slice avocado in half. Mash up in a bowl.
  2. Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.

For the salad:

  1. Chop the romaine lettuce.
  2. Toss in the dressing
  3. Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
  4. Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
  5. Enjoy!

Weight Watchers Freestyle SP: 11 points for one serving (about 2 large servings total). 8 points if you ditch the tortilla! Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder:

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Salad, Lunch, Dinner

Cuisine: Mexican

Yield: 2

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

Ingredients

    For the topping:
  • 10.5 oz container cherry tomatoes
  • 1 can of black beans
  • 1 can of yellow corn
  • 1 jalapeno, diced
  • 2 shallots, diced
  • 1/2 tbsp canola oil
  • Salt and pepper to taste
    For the dressing:
  • 1/2 avocado
  • 2 tbsp plain Greek yogurt
  • 2 tsp sherry vinegar
  • 2 limes
  • Salt and pepper to taste
    For the salad:
  • 1 head of romaine lettuce
  • 1/2 of remaining avocado, diced for topping
  • Sprinkle of shredded Mexican cheese
  • 2 flour tortillas

Instructions

    For the topping:
  1. Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
  2. Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
  3. Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
    For the dressing:
  1. Slice avocado in half. Mash up in a bowl.
  2. Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.
    For the salad:
  1. Chop the romaine lettuce.
  2. Toss in the dressing
  3. Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
  4. Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
https://aspoonfulofsimple.com/2019/04/25/vegetarian-mexican-taco-salad-with-avocado-vinaigrette/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.