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 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 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.
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 DISH
My children like this dish, one likes more hot sauce to his serving. I had that at the table. They ask for this dish.
Provided by JulieDRD
Categories Black Beans
Time 38m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and pepper in butter.
- Brown the onion for about 3 minutes, then add rest of ingredients.
- Simmer for about 20 minutes or until well-blended and onion is translucent.
- Serve warm, with rice or pita bread.
Nutrition Facts : Calories 274.5, Fat 4.1, SaturatedFat 2.1, Cholesterol 7.6, Sodium 438.9, Carbohydrate 53.2, Fiber 11, Sugar 6.3, Protein 11.7
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.
SALSA RICE WITH BLACK BEANS AND CORN
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.
BLACK BEAN AND ROASTED CORN SALAD
Provided by Robert Irvine : Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the roasted corn and black beans:
- Preheat oven to 375 degrees F.
- In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
- For the mango salsa:
- Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
- For the vinaigrette:
- Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
- To make the tomato salsa:
- Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
- Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.
OUR BEST BLACK BEAN AND CORN SALAD
Prepare this black bean and corn salad for a real crowd pleaser. This colorful dish is perfect for cookouts, potlucks, dinner parties and more!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in large bowl.
- Whisk remaining ingredients until blended. Pour over vegetable mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 60, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
CHICKEN WITH BLACK BEANS AND CORN
Make and share this Chicken With Black Beans and Corn recipe from Food.com.
Provided by Kayelem
Categories Stew
Time 6h5m
Yield 9 cup, 9 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in crock pot.
- Cook on low for 6-8 hours until chicken easily shreds.
- Mix together.
- Serve with salsa verde, shredded cheese, avocado, various mexican food toppings.
- Use Rotel diced tomatos for a bit more spice.
- Use reduced sodium black beans or fresh black beans to reduce sodium content.
Nutrition Facts : Calories 367.7, Fat 8.8, SaturatedFat 2.3, Cholesterol 48.4, Sodium 145.3, Carbohydrate 48.6, Fiber 11.4, Sugar 4.6, Protein 27.8
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
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
BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE
Categories Salad Bean Side Vegetarian Family Reunion Chill Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.
BLACK BEAN AND SWEET CORN TACOS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
- Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
- Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
- When the taco shells are warm, remove them from the oven.
- Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.
BLACK BEAN AND CORN SALAD II
This salad is very colorful and includes a very tasty lime dressing.
Provided by Jen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g
BLACK BEAN & CORN BURGERS RECIPE BY TASTY
Here's what you need: black beans, brown rice, corn, garlic powder, chili powder, egg, salt, black pepper, seasoned bread crumbs, canola oil, pepper jack cheese, tomato, red onion, avocado, pico de gallo
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
- Once mashed, add the bread crumbs and mix to combine.
- Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
- In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
- Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 61 grams, Fat 17 grams, Fiber 10 grams, Protein 19 grams, Sugar 3 grams
CREAMED CORN AND BLACK BEANS
Steps:
- Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.
- Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.
- Wash and drain beans, add to corn and cook 1 minute.
- Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
- Heat tortillas in toaster oven.
- Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 6 grams, Carbohydrate 125 grams, Fat 9 grams, Fiber 25 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 891 milligrams, Sugar 26 grams, TransFat 0 grams
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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