Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool. …
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Cook for about 5 minute s, until the peppers and onions are soft. Add the chicken broth, black beans, smoked paprika, cumin, and chili powder. Stir until combined. Bring to a …
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1) Cook the ground beef together with 1 tablespoon of olive oil in a large skillet until cooked through. Drain any fat or liquids. 2) Add spices - chili powder, cumin, smoked …
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2 tablespoon fresh lemon juice. 1 tablespoon sherry (or balsamic) vinegar. 1 tablespoon olive oil. Combine turkey, beans, corn, tomatoes, bell peppers and onion in a …
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Add the cauliflower and cut baby corn to the skillet. Cook without stirring for 3-4 minutes until slightly charred on the bottom. Remove cauliflower from the heat and add to a …
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This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip! Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
This Low Cholesterol Black Bean Salad is quick and simple recipe for a traditional Southern addition to your menu. A combination of black beans, avocado, tomato, red onion and corn, tossed and marinated in olive oil and lime juice, giving you this fresh salad.
This low carb bean salad makes a perfect keto side dish for meat, fish or poultry. It’s also a great bring along dish for a potluck or picnic. We eat this salad fresh from the garden all summer long! I love keeping a bowl of this bean salad in the fridge. The flavors only get better the longer it’s in the fridge.
In a large bowl, combine the salad ingredients with the beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze the fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Diced and add avocado just before serving.