Black Bean Corn And Tomato Relish Recipes

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

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 AND CORN SALAD

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!

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
• Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
• Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

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.

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.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

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.

BLACK BEAN AND CORN RELISH

Steps:

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

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.

SPICY CORN AND BLACK BEAN RELISH

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.

ZESTY CORN AND BEANS

Steps:

• In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

CORN, TOMATO AND BLACK BEAN SALAD

Steps:

• Shuck the corn and scrape off the kernels with a knife. Combine with the black beans in a bowl.
• Cut the tomatoes into quarters, and add them to the beans with the onion. Add the oil, lime juice, salt and pepper, and mix well.
• Just before serving, snip the basil leaves with scissors and mix them into the salad. Correct seasoning.

BLACK BEAN RELISH

Steps:

• Mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.