Spicy Corn And Black Bean Relish Recipes

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BLACK BEAN AND CORN SALAD

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Black Bean and Corn Salad image

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!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

SPICY CORN AND BLACK BEAN RELISH

This relish can be served as a salad or garnish with a Southwestern meal-it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado

Provided by Taste of Home

Time 10m

Yield 6-8 servings.

Number Of Ingredients 11



Spicy Corn and Black Bean Relish image

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.

Nutrition Facts : Calories 128 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

2-1/2 cups fresh or frozen corn, cooked
1 can (15 ounces) black beans, rinsed and drained
3/4 to 1 cup chopped seeded anaheim chili peppers
1/8 to 1/4 cup chopped seeded jalapeno peppers
1/4 cup vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper

SPICY CORN AND BLACK BEANS

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



Spicy Corn and Black Beans image

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.

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)

CORN & BLACK BEAN RELISH

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



Corn & Black Bean Relish image

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.

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

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