Corn Black Bean Relish Recipes
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
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 AND CORN RELISH
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
Steps:
- Toss all the ingredients in bowl.
- Add lime juice.
- Add spices to taste.
- Chill and serve!
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
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
BLACK BEAN RELISH
This flavorful black bean relish is more like gourmet salsa! It's loaded with tomatoes, two kinds of peppers, onions and zesty seasonings.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 75, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 220 mg
BLACK-BEAN TOSTADAS WITH CORN RELISH
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
Provided by Martha Stewart
Categories Lunch Recipes
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 633 g, Fat 38 g, Fiber 11 g, Protein 25 g
BLACK BEAN, CORN, AND TOMATO RELISH
This relish (otherwise known as a salsa) has its roots all over Latin America and the Caribbean. Use freshly roasted sweet corn for best results, but canned or frozen corn can be used during those times when fresh corn is unavailable.
Provided by Vicki Butts (lazyme)
Categories Salsas
Time 35m
Number Of Ingredients 8
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.
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