Spicy Corn And Black Bean Relish Recipes

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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



Black Bean and Corn Salad image

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

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

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



Spicy Southwest Black Bean Corn Salad image

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

1/2 cup KRAFT Lite Ranch Dressing
1/4 tsp. hot pepper sauce
1 pkg. (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

BLACK BEAN, CORN, AND TOMATO RELISH

This relish (otherwise known as a salsa) has its roots all over Latin America and the Caribbean. Use freshly roasted sweet corn for best results, but canned or frozen corn can be used during those times when fresh corn is unavailable.

Provided by Vicki Butts (lazyme)

Categories     Salsas

Time 35m

Number Of Ingredients 8



Black Bean, Corn, and Tomato Relish image

Steps:

  • 1. Carefully peel back the corn husks and remove the "silk" from inside. Soak the corn in a large bowl of cold water for 30 minutes. Drain the corn and pat dry.
  • 2. Rub the butter over the corn kernels and fold the corn husks back into place around the cob.
  • 3. Grill over hot coals or under a preheated broiler for 15 to 20 minutes, turning about every 5 minutes.
  • 4. Allow to cool, peel the husks and cut the corn off the cobs. Combine with the remaining ingredients in a mixing bowl and toss to combine.
  • 5. Chill for at least 1 hour before serving.

3 ears fresh sweet corn (or 1 cup frozen corn)
2 Tbsp butter
1 15-oz can(s) black beans, drained
2 tomatoes, seeded and chopped
2 scallions, finely chopped
3 Tbsp olive oil
1 Tbsp red wine vinegar
salt and freshly ground pepper, to taste

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



Spicy Corn and Black Beans image

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.

1 tablespoon oil
1/2 cup chopped onion
1 (11 ounce) can corn
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped green chilies
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes (or more if you like it extra spicy)

CORN & BLACK BEAN RELISH

A lot of my friends who like my chow-chow, piccalilli and end-of-garden pickles seem to request this relish also. Every time I take it to a pot-luck dinner, I am asked for the recipe.

Provided by Jeanne Benavidez

Categories     Other Salads

Time 15m

Number Of Ingredients 14



Corn & Black Bean Relish image

Steps:

  • 1. Mix corn, black beans, peppers, onion and pimientos in a medium bowl with lid.
  • 2. Place vinegar, sugar, garlic, celery seed, salt and mustard seed in a small saucepan. Heat on medium low heat stirring occasionally. Bring to a slow boil and boil 2 minutes. Pour over corn mixture.
  • 3. Mix well, cover and refrigerate 3 or 4 hours. Should keep for @ a week if refrigerated well.
  • 4. Can be served as a dip with tortilla chips or as an embelishment to pinto beans, black-eyed peas, etc.

2 cans (15 1/4 oz) whole kernel corn, drained
1 can (15oz) black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1 red onion, chopped
1 tsp minced garlic
1 jar (2 oz) diced pimientos, drained
1/2 c sugar
3/4 c white vinegar
1/3 Tbsp canola oil
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp yellow mustard seed

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



Spicy Corn and Black Bean Relish image

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

2-1/2 cups fresh or frozen corn, cooked
1 can (15 ounces) black beans, rinsed and drained
3/4 to 1 cup chopped seeded anaheim chili peppers
1/8 to 1/4 cup chopped seeded jalapeno peppers
1/4 cup vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper

SPICY CORN AND BEAN RELISH

Colorful, tasty and easy. This versatile dish can be a side dish, a nice filling for tacos, topping for quesadillas, even a salsa to serve with chips. I use it to dress up a dinner of tacos or quesadillas made from left overs.

Provided by chris and her whisk

Categories     Black Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11



Spicy Corn and Bean Relish image

Steps:

  • Sautee garlic, onion and pepper in the olive oil until they are soft.
  • Add the corn and beans. fill a shot glass halfway with triple sec and the other half with tequila (mini margarita) and pour over the mix.
  • add in the red pepper flakes (you can adjust the amount depending on the heat you like).
  • When the liquid is reduced, squeeze the juice from one lime over the whole mix.
  • Turn off the flame and add in the cilantro.

Nutrition Facts : Calories 232.8, Fat 2.8, SaturatedFat 0.5, Sodium 17.2, Carbohydrate 46.5, Fiber 10.8, Sugar 4.4, Protein 10.9

2 garlic cloves, minced
1 small onion, chopped
1/2 red pepper, chopped
1/4 cup cilantro, chopped
1 (12 ounce) can corn, drained
1 (12 ounce) can black beans, drained
1/2 ounce triple sec
1/2 ounce tequila
1 lime
1 teaspoon olive oil
1/2 teaspoon red pepper flakes (optional)

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