Summer Corn And Black Bean Medley Sbd Friendly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORN AND BEAN MEDLEY



Corn and Bean Medley image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 2 quarts, about 8 servings

Number Of Ingredients 12

6 slices thick-cut bacon, diced
1 large red onion, chopped
2 teaspoons minced garlic
4 ears of corn, kernels and milk scraped from cobs (about 3 cups)
1 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 cups cooked pinto beans, drained (cooked until just tender)*
2 cups cooked navy or cannellini beans, drained (cooked until just tender)*
2 cups cooked black beans, drained (cooked until just tender)*
2 cups chicken stock or canned low-sodium chicken broth
1/3 cup thinly sliced green onions

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.

BLACK BEAN AND CORN SALAD MEDLEY



Black Bean And Corn Salad Medley image

An absolutely colourful and healthy salad that can be made any time of the year. It's perfect for pot-lucks and picnics or a family dinner.

Time 20m

Number Of Ingredients 20

Two small cans of corn or two cobbs of corn from boiling, air fryer, or BBQ as long as you can make two cups of corn.
2 cups of cooked chickpeas
2 cups black beans
Four celery stalks were washed and cut into small pieces
Two large carrots were cleaned and sliced thin
One red pepper cubed small
One yellow pepper cubed small
One orange pepper cubed small
1 cup chopped fresh parsley
1 Chopped spring onion
One can of sliced black olives (optional)
Added cherry tomatoes (optional)
Crumbled feta cheese (optional)
Vinaigrette
One tablespoon lime juice
1/2 cup extra virgin olive oil
One tablespoon lemon juice
Two cloves of garlic minced
1 tsp salt
1 tsp ground pepper

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



Corn and Bean Medley image

Its tasty and colorful. Packed with nutrition and still tastes great! A pretty hearty side dish that can be served as a main course if you want a meatless meal.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small green pepper, chopped
1/3 cup chopped onion
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1-3/4 cups frozen corn, thawed
1-1/2 cups frozen shelled edamame, thawed
3/4 cup black beans, rinsed and drained
1/4 teaspoon garlic salt
1/8 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 137 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 148mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

SUMMER CORN AND BLACK BEAN MEDLEY (SBD FRIENDLY)



Summer Corn and Black Bean Medley (Sbd Friendly) image

Threw this together for a 4th of July get together quick dish...very tasty and a big hit with everyone....even those opposed to avacado. Measurements are estimates...so feel free to play with according to your tastes.

Provided by DogAndCatDoc

Categories     Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can corn, drained
2 medium roma tomatoes, diced
2 tablespoons lime juice (more if desired)
2 garlic cloves, minced fine
1 teaspoon dried cilantro
1/2 teaspoon dried parsley flakes
1/2 teaspoon cumin
1 medium avocado, diced
1/4 teaspoon onion salt
1/4 teaspoon salt
1 dash black pepper
1 pinch cayenne pepper (more if desired)
1/2 red bell pepper, diced (optional)

Steps:

  • Mix all ingredients together in medium sized bowl.
  • Allow to chill at least one hour before serving -- toss one last time.

Nutrition Facts : Calories 308, Fat 9.3, SaturatedFat 1.4, Sodium 170.6, Carbohydrate 51.8, Fiber 13.5, Sugar 4.7, Protein 11.8

More about "summer corn and black bean medley sbd friendly recipes"

CORN AND BLACK BEAN SALAD RECIPE - STAYING CLOSE TO …
corn-and-black-bean-salad-recipe-staying-close-to image
Simply dampen a paper towel and roll it around a shucked ear of corn. Place on a microwave-safe plate and cook for 5 minutes. Allow the ears of corn to cool in the microwave for a few minutes (the steam continues to cook the corn). …
From stayingclosetohome.com


BEAN MEDLEY SALAD – SUMMER FRESH
bean-medley-salad-summer-fresh image
Bean Medley Salad. Chickpeas, black beans, black eyed peas, red kidney beans, navy beans, red peppers and celery lightly tossed with parsley in a garlic dressing. Vegetarian. No Gluten. Lactose-Free.
From summerfresh.com


CONFETTI CORN AND BLACK BEAN MEDLEY
confetti-corn-and-black-bean-medley image
2012-09-03 Season with garlic salt and black pepper to your taste. Place into the oven and roast for 12-15 minutes or until golden. While the corn is roasting, drain and rinse the black beans. Cook the diced onion over medium high heat …
From melissassouthernstylekitchen.com


15 BLACK BEAN AND CORN RECIPES PERFECT FOR SUMMER!

From onegreenplanet.org
  • Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters. The ultimate vegan Mexican burgers! This Mexican-inspired burger packs a punch of flavor with a chorizo-flavored black bean patty, topped with crispy cilantro-lime corn fritters, smothered in a refreshing ranch dressing!
  • Three Bean and Green Lentil Chili. Completely plant-based and good for you, this Three Bean and Green Lentil Chili by Julie Zimmer will be your new favorite dish!
  • Spicy Black Bean Patties with Sriracha Aioli. These Spicy Black Bean Patties with Sriracha Aiol i by Natalie Martin MS, RD and Lexie Staten MS, RD have tons of flavor and can be served with your favorite toppings.
  • Cowboy Caviar. Serve this Cowboy Caviar by Wholesome LLC as your next gathering or when you need to bring a dish to pass. It would be delish served with chips, as “salsa” for a baked potato, on top of a toasted English muffin, or another other avenue you can think of.
  • Black Bean Empanadas. Spelt Empanadas, stuffed with Black Beans, Corn & Red pepper, served with Fresh Salsa & Cashew Sour Cream! Lena Novak‘s Black Bean Empanadas are so good!
  • Butternut Squash Black Bean Corn Stew. This Butternut Squash Black Bean Corn Stew by Melissa Tedesco is a beautiful stew. It is packed full of fresh flavors like coriander and red pepper and bold spices like cumin and chili.
  • Roasted Tomato, Black Bean and Corn Salsa. This easy recipe for Roasted Tomato, Black Bean and Corn Salsa by Ashley Smyczek will be your new staple salsa!
  • Black Beans with Corn and Tomato Relish. You can serve this hearty bean salad at room temperature or chilled. It tastes better if it’s allowed to sit overnight so the flavors can develop, but if you are short on time, you can eat it right away and it will still taste amazing.
  • Corn and Black Bean Chips. The inspiration for these Corn and Black Bean Chips by Annie Oliverio comes from a bag of Garden of Eatin’ Black Bean Corn Tortilla Chips but mine are (mostly) raw, contain no oil, and no ingredient shenanigans.
  • Mexican Quinoa Wraps. These Mexican Quinoa Wraps by Florian Nouh are lovely fresh gems. There is no big secret here – all you need to make this on-the-go lunch or after-workout snack is gluten-free tortilla wraps, a bunch of vegetables, beans, and some cooked quinoa.


SPICY ZUCCHINI, CORN & BLACK BEAN MEDLEY RECIPE | RECIPE
May 18, 2015 - Easy, delicious and healthy Spicy Zucchini, Corn & Black Bean Medley recipe from SparkRecipes. See our top-rated recipes for Spicy Zucchini, Corn & Black Bean Medley.
From pinterest.com


SUMMER CORN, AVOCADO & BLACK BEAN SALAD — PRODUCE ON PARADE
2014-06-12 In a small bowl or measuring cup, whisk together the oil through the black pepper and pour over the veggie mixture. Toss gently to coat evenly and allow to rest for at least 10 minutes. Store in the fridge and serve alone, with chips, or in a pita! Prep time: 10 minutes. Cook time: 0 minutes. Total time: 10 minutes.
From produceonparade.com


10 BEST BEAN MEDLEY RECIPES | YUMMLY
2022-08-10 ketchup, lima beans, pinto beans, brown sugar, white beans, Dijon mustard and 1 more Turkey and Asparagus Rice Medley Honeysuckle White whole milk, coarse ground black pepper, white rice, vegetable oil and 3 more
From yummly.com


CORN AND BEAN MEDLEY | MYPLATE
Drain the canned corn, but reserve the liquid from the can. 2. Heat 3 tablespoons of liquid from canned corn in saucepan. 3. Cook onion in liquid until soft, about 2 minutes. 4. Add corn, kidney beans, chili powder, and hot red pepper flakes to onion mixture. 5. …
From myplate.gov


SUMMER CORN AND BLACK BEAN MEDLEY SBD FRIENDLY RECIPES
2014-06-27 In a large skillet, heat coconut oil over medium high heat. Add kernels to the pan, season with salt and pepper and quickly saute, just for about 1-2 minutes. Place corn into a large bowl and set aside to cool. Once corn is completely cooled, add your Bush’s Black Beans, red onion, jalapeno and avocado.
From tfrecipes.com


Related Search