Corn And Bean Medley Recipes

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

CORN AND LIMA BEAN MEDLEY

Steps:

• In a heavy saucepan whisk together cornstarch, sugar and pepper until blended and smooth. Gradually whisk in evaporated milk. Add corn, lima beans and shallots and stir to combine.
• Place over high heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and sauce has reduced by about half and coats the vegetables lightly (about 10 - 12 minutes).
• stir in parsley and serve or refrigerate (up to 2 days) and serve later.
• Can be reheated in a double boiler.

CORN AND BEAN MEDLEY

Steps:

• In a large nonstick skillet, saute green pepper and onion in butter and oil until tender. Add the remaining ingredients. Cook and stir over medium heat for 4-5 minutes or until heated through.

BLACK BEAN AND CORN SALAD MEDLEY

Steps:

• In a small bowl, whisk all of the vinaigrette ingredientsuntil well combined, even a bit frothy.
• Set it aside with a lid or cling wrap and begin to make thesalad.
• On your cutting board, have all the vegetables washed andpeeled, ready to go.
• This is always the time-consuming part of making any saladwith lots of vegetables.
• Chop the peppers into small squares and add them to the bowl
• Dice the spring onion and add it to the mixing bowl
• Include the chickpeas whole and hydrated along with the corn into the bowl
• Add the thinly sliced carrots along with chopped fresh parsley
• If you want to add sliced black olives or feta cheese crumble, you can addthem now.
• They are both optional, and I'm a huge fan of feta or a goat cheese crumble on salads.
• Once all of the vegetables are chopped and inside the bowl, add thevinaigrette and gently stir.
• The vinaigrette should cover the corn and bean salad.

CORN AND BEAN MEDLEY

Steps:

• In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.