Black Bean And Corn Relish Recipes

BLACK BEANS & CORN

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 RELISH

Steps:

• Mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.

ZESTY CORN AND BEANS

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.

BLACK BEAN AND CORN SALAD

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!

BLACK BEAN AND CORN SALSA

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.

CORN & BLACK BEAN RELISH

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.

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Steps:

• Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

SPICY CORN AND BLACK BEAN RELISH

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.

BLACK-BEAN TOSTADAS WITH CORN RELISH

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.

BLACK BEAN AND CORN RELISH

Steps:

• Toss all the ingredients in bowl.
• Add lime juice.
• Add spices to taste.
• Chill and serve!

BLACK BEAN, CORN, AND TOMATO RELISH

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.