BBQ BLACK BEAN-CORN SALSA
Hearty black beans, colorful veggies, tasty seasonings, a surprise ingredient-and voila! A new BBQ star is born.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Combine ingredients.
- Refrigerate 2 hours.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
GRILLED CORN & BLACK BEAN SALAD
This easy grilled corn and black bean salad is a fabulous summer side dish!
Provided by This Healthy Table
Categories Salads
Time 24m
Number Of Ingredients 14
Steps:
- Heat a grill to medium-high heat.
- Toss the corn with 1 tablespoon of oil. Then sprinkle on the adobo seasoning and paprika and rub the corn so the seasoning is evenly spread.
- Cook the corn on the grill for 2 to 3 minutes per side until it's charred and tender.
- Remove the corn and allow it to cool for a few minutes before cutting the kernels off each ear.
- In a large serving bowl, mix together the greens, corn, black beans, bell pepper, avocado, and feta.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, salt, and pepper. Drizzle the over the salad and toss to combine.
- Top the salad with chopped green onions and cilantro.
- Serve immediately and enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 13 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 600 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
BLACK BEAN AND CORN SALAD
Steps:
- Preheat the grill to medium.
- Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
- In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.
GRILLED CORN AND BLACK BEAN SALSA
Steps:
- Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
- To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.
BLACK BEAN AND CORN SALAD
For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams
GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE
I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.
Provided by Danielle Alex
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
- Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
- Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
- Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
- When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
- For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
- Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.
BLACK BEANS & CORN
Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.
Provided by rpgaymer
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
- Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
- Serve this over brown rice if you like, or top with pico de gallo and/or avocados.
BBQ BLACK BEANS AND RICE
One of my favorite recipes from 1,001 Vegetarian Recipes. Also one of the first recipes I tried to cook when I first became a vegetarian. Sounds funny, tastes great! Even my carnivorous roommate from college loved this one.
Provided by I Cook Therefore I
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium heat
- Add onions and bell peppers and cook until softened.
- Stir in the water and bring it to a boil.
- Stir in the rice and return to boil.
- Cover and simmer for 20 minutes or until rice is tender.
- Stir in the corn beans and BBQ sauce and heat through.
- Enjoy!
Nutrition Facts : Calories 245.4, Fat 4.7, SaturatedFat 0.7, Sodium 260.9, Carbohydrate 44.9, Fiber 6.2, Sugar 2.4, Protein 7.5
BBQ BLACK BEAN SALSA RECIPE
Give this black bean salsa recipe some kick with tangy BBQ sauce. This BBQ Black Bean Salsa Recipe is the perfect addition to a summer cookout spread.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Combine ingredients.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
BBQ BLACK BEANS AND CORN
I found this recipe on Food network and I love it...my family was so in love with it. Great Hot or Cold...Great for kids also. Enjoy it...
Provided by Tylers Mom
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil on a medium skillet over medium high heat.
- Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper.
- When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
Nutrition Facts : Calories 212.8, Fat 4.7, SaturatedFat 0.7, Sodium 131.2, Carbohydrate 37, Fiber 8.9, Sugar 2.5, Protein 9.2
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