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
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CORN 'N' BLACK BEAN SALSA
I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 11 cups.
Number Of Ingredients 9
Steps:
- In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BLACK BEANS AND CORN
This is a quick and easy protein-packed side dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
- Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.
A SIDE OF BLACK BEANS AND CORN
I served this insanely easy side-dish with my mexican chicken, which is also posted. It was so fast and so easy, I STILL can't believe it. Use a can of niblets corn, in mexican if you can!
Provided by MrsMM
Categories Black Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in pan on medium heat.
- Add onions, cumin powder, cooking til onions are soft.
- Add beans, corn, taco seasoning.
- Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
- Add hot sauce, stir and heat for another minute.
Nutrition Facts : Calories 108.1, Fat 1.9, SaturatedFat 0.3, Sodium 7, Carbohydrate 19.8, Fiber 4.8, Sugar 2.1, Protein 4.9
BLACK BEAN RELISH
This flavorful black bean relish is more like gourmet salsa! It's loaded with tomatoes, two kinds of peppers, onions and zesty seasonings.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 75, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 220 mg
BLACK BEAN AND CORN SALAD ( DIP )
Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine salad ingredients.
- In a small bowl whisk together dressing ingredients.
- Pour over the bean mixture and toss until all ingredients are coated.
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.
BLACK BEAN AND CORN SALSA
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
Provided by Erinn Danna
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h25m
Yield 16
Number Of Ingredients 15
Steps:
- Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g
BLACK BEAN AND CORN RELISH
Made this as part of the "pickies" I had out for Mother's Day this year, mostly from ingredients I had on hand. This is delicious with tortilla or pita chips. I have also been taking the leftover with me to work, served over a bed of greens. All spice measurements are approx. I did them all "to taste".
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss all the ingredients in bowl.
- Add lime juice.
- Add spices to taste.
- Chill and serve!
SPICY CORN AND BLACK BEAN RELISH
This relish can be served as a salad or garnish with a Southwestern meal-it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado
Provided by Taste of Home
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.
Nutrition Facts : Calories 128 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
BLACK BEAN PATTIES WITH CORN RELISH AND AVOCADO CREAM
I've come a loooong way from my regular of red beans & rice and gumbo. From the Elly loves Opa blogster.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 16 patties
Number Of Ingredients 22
Steps:
- To make the bean patties: Place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, eggs, oregano, cumin and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion and smooth bean mixture. Season to taste with salt and pepper.
- Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more cornmeal.) Chill the mixture for 30 minutes.
- While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and saute briefly until lightly browned, about 2-3 minutes. Stir in the garlic and jalapeno and cook just until fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.
- To make the avocado cream sauce: Combine all ingredients in the bowl of a food processor or blender. Process until completely smooth.
- Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.
Nutrition Facts : Calories 141.4, Fat 3.7, SaturatedFat 0.6, Cholesterol 23.2, Sodium 13.8, Carbohydrate 23.3, Fiber 5.7, Sugar 0.8, Protein 6.2
BLACK-BEAN TOSTADAS WITH CORN RELISH
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
Provided by Martha Stewart
Categories Lunch Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
- Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
- Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
- Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
- Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
- Serve: Top tostadas with corn relish, and, if desired, sour cream.
Nutrition Facts : Calories 633 g, Fat 38 g, Fiber 11 g, Protein 25 g
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