Corn Black Bean Relish Recipes

BLACK BEAN AND CORN RELISH

Steps:

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

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.

CORN AND BLACK BEAN SALSA

Steps:

• Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
• Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
• Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.

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.

CORN RELISH

Steps:

• Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
• Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
• Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

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 QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.