Spicy Corn And Black Bean Relish Recipes

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TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

4 flour tortillas (10 inches)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
  • Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Nutrition Facts : Calories 448 g, Fat 18 g, Protein 20 g

CORN & BLACK BEAN RELISH



Corn & Black Bean Relish image

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

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

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.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET



Southwestern Corn and Black Bean Skillet image

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

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

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 BEAN AND CORN RELISH



Black Bean and Corn Relish image

Made this as part of the "pickies" I had out for Mother's Day this year, mostly from ingredients I had on hand. This is delicious with tortilla or pita chips. I have also been taking the leftover with me to work, served over a bed of greens. All spice measurements are approx. I did them all "to taste".

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 13

1 (14 1/2 ounce) can white corn
1 (14 1/2 ounce) can black beans, drained and rinsed
4 scallions, chopped
1 orange bell pepper, minced
1 jalapeno pepper, seeded and minced
1 lime, juice of
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon adobo seasoning
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon agave nectar
fresh black pepper, to taste

Steps:

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

SPICY CORN AND BLACK BEANS



Spicy Corn and Black Beans image

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

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)

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.

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