Hot And Spicy Beans And Corn Food
ZESTY CORN AND BEANS
When you're in the mood for Mexican food, reach for this recipe. The tomato, corn and bean mixture can also be refrigerated and eaten as a relish without the rice.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
SPICY SOUTHWEST BLACK BEAN CORN SALAD
Add a Tex-Mex flavor kick to this smart black bean corn salad with light ranch plus hot pepper sauce. Spicy Southwest Black Bean Corn Salad tastes great with cheddar sprinkled on top.
Provided by My Food and Family
Categories Vegetable Recipes
Time 10m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Mix dressing and hot pepper sauce.
- Toss salad greens with beans and vegetables in large bowl.
- Add dressing mixture; toss to coat. Top with cheese.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 13 g
SPICY CORN AND BLACK BEANS
Sometimes I want to serve something other than Mexican rice with Mexican food. This is what I usually turn to. I like the color contrast, especially when served with red enchiladas.
Provided by Ginny Sue
Categories Black Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan.
- Add onion and cook until onion is softened.
- Add remaining ingredients and cook until thoroughly heated, stirring frequently.
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
HOT AND SPICY BEANS AND CORN
Very quick, high in protein and fibre, spicy and hot, with a comforting cheesy topping, this is a standard for our family!
Provided by Elise and family
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Empty corn and beans in their juice into a pot and mix together.
- Warm on meduim-low until heated through, about 7 minutes - if the liquid starts to boil and the corn begins to smell like popcorn, it is overcooked and will not taste as good.
- If using chili peppers, add at the end of cooking time and stir to spread flavor evenly.
- If using Aurora hot peppers, chop and add as topping to beans and corn once served. (Add a drizzle of oil from the pepper jar for extra spice.).
- Divide beans and corn between two plates, add Aurora hot peppers and sprinkle cheese as topping.
- Top with freshly ground black pepper. Enjoy!
Nutrition Facts : Calories 628.1, Fat 10.9, SaturatedFat 5.3, Cholesterol 23.1, Sodium 168.2, Carbohydrate 106.9, Fiber 28.2, Sugar 5.5, Protein 35
BETTY'S 3-BEAN HOT DISH (A LA MINNESOTA)
My dearest 80-something friend Betty gave me this sensational, hearty recipe for a 3-bean hot dish. She's Finnish, I believe this has roots to home, and it's really tasty! My hubby, who hates beans, demanded I get the recipe. We first devoured it at Betty and Jim's 60th wedding anniversary! Perfect for potlucks.
Provided by MrsWifey/Mommy
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel.
- Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more.
- Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 44.7 g, Cholesterol 43.6 mg, Fat 11.9 g, Fiber 7.5 g, Protein 19.7 g, SaturatedFat 4.4 g, Sodium 810 mg, Sugar 22.3 g
BAJA BLACK BEANS, CORN AND RICE
A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.
Provided by Barb G.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook brown rice.
- In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
- To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
- Stir together before eating.
Nutrition Facts : Calories 396.4, Fat 5.4, SaturatedFat 0.9, Sodium 203, Carbohydrate 78, Fiber 11, Sugar 6.1, Protein 12.4
SPICY MEXICAN RICE AND CORN WITH BEANS
Make and share this Spicy Mexican Rice and Corn With Beans recipe from Food.com.
Provided by GingerBelle
Categories Vegetable
Time 23m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a rice cooker or pot, cook all the rice, beans and corn in water until done.
- Add in tomato, cayenne, flakes, paprika, salt and pepper and stir once or twice.
- Serve with butter and enjoy!
Nutrition Facts : Calories 423.9, Fat 1.9, SaturatedFat 0.3, Sodium 26, Carbohydrate 93.7, Fiber 5.7, Sugar 3.1, Protein 10.3
SPICY CORN AND BEAN SALAD
This is a refreshing summer salad that is a great side dish to serve with chicken on the grill or with Mexican food. Sometimes I make it for a light supper or for lunch. You can make it as spicy as you like. I buy the jalapenos labeled HOT and add a little extra chili powder so mine is usually very spicy. This doesn't store very well (gets soggy), so you might want to cut the recipe in half if you don't have a big crowd.
Provided by Musical Joy
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix salad ingredients together.
- In a small bowl, mix dressing ingredients.
- Toss with salad ingredients.
- Chill about 30 minutes before serving.
Nutrition Facts : Calories 608.9, Fat 8.4, SaturatedFat 1.3, Sodium 2441.1, Carbohydrate 129.9, Fiber 21.4, Sugar 26.1, Protein 21.9
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