Bbqblackbeansandcorn Recipes

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BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

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

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

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

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

BARBECUE BLACK BEANS



Barbecue Black Beans image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 2

1 pound can black beans
4 to 5 ounces of your favorite barbecue sauce

Steps:

  • In a saucepan cook black beans and barbecue sauce for about 5 to 7 minutes then season with salt and pepper.

CREAMED CORN AND BLACK BEANS



Creamed Corn and Black Beans image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

4 ears corn (about 4 cups kernels)
1/3 cup skim milk
16 ounces canned no-salt-added black beans
6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups)
1 jalapeno
1 small clove garlic
1 tablespoon rice vinegar
2 whole wheat flour tortillas
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.
  • Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.
  • Wash and drain beans, add to corn and cook 1 minute.
  • Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
  • Heat tortillas in toaster oven.
  • Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 6 grams, Carbohydrate 125 grams, Fat 9 grams, Fiber 25 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 891 milligrams, Sugar 26 grams, TransFat 0 grams

BBQ BLACK BEANS AND CORN



BBQ Black Beans and Corn image

I found this recipe on Food network and I love it...my family was so in love with it. Great Hot or Cold...Great for kids also. Enjoy it...

Provided by Tylers Mom

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14 ounce) can black beans, rinsed and drained
1 (10 ounce) box frozen corn
salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons parsley or 2 tablespoons cilantro leaves, for garnish

Steps:

  • Heat oil on a medium skillet over medium high heat.
  • Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper.
  • When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Nutrition Facts : Calories 212.8, Fat 4.7, SaturatedFat 0.7, Sodium 131.2, Carbohydrate 37, Fiber 8.9, Sugar 2.5, Protein 9.2

BLACK BEANS AND CORN



Black Beans and Corn image

This is a quick and easy protein-packed side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 10

1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 can (15 1/2 ounces) black beans
2 tablespoons tomato puree
1 teaspoon dried oregano
1/4 cup canned green chiles, cut into 1/4-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
1 tablespoon coarsely chopped parsley leaves, for garnish

Steps:

  • Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
  • Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

TASTY BBQ CORN ON THE COB



Tasty BBQ Corn on the Cob image

This is corn on the cob cooked on the grill with spices and butter. It makes for a yummy side dish to any meal! Try it with fresh garlic and onion.

Provided by Deann

Categories     Side Dish     Vegetables     Corn

Time 45m

Yield 6

Number Of Ingredients 8

1 teaspoon chili powder
⅛ teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
½ cup butter, softened
6 ears corn, husked and cleaned

Steps:

  • Preheat grill for medium-high heat.
  • In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
  • Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 17.7 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 127.1 mg, Sugar 3 g

BBQ BLACK BEANS AND RICE



BBQ Black Beans and Rice image

One of my favorite recipes from 1,001 Vegetarian Recipes. Also one of the first recipes I tried to cook when I first became a vegetarian. Sounds funny, tastes great! Even my carnivorous roommate from college loved this one.

Provided by I Cook Therefore I

Categories     Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 small white onion, diced
1 small green bell pepper, diced
1 1/4 cups water
1/2 cup white rice
1 cup frozen corn kernels, thawed
1 cup black beans
1/2 cup barbecue sauce

Steps:

  • Heat oil over medium heat
  • Add onions and bell peppers and cook until softened.
  • Stir in the water and bring it to a boil.
  • Stir in the rice and return to boil.
  • Cover and simmer for 20 minutes or until rice is tender.
  • Stir in the corn beans and BBQ sauce and heat through.
  • Enjoy!

Nutrition Facts : Calories 245.4, Fat 4.7, SaturatedFat 0.7, Sodium 260.9, Carbohydrate 44.9, Fiber 6.2, Sugar 2.4, Protein 7.5

BBQ BLACK BEAN-CORN SALSA



BBQ Black Bean-Corn Salsa image

Hearty black beans, colorful veggies, tasty seasonings, a surprise ingredient-and voila! A new BBQ star is born.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 8

1 can (15 oz.) black beans, rinsed
2 large tomatoes, seeded, finely chopped
1 pkg. (9 oz.) frozen corn, thawed, drained
1 onion, finely chopped
3/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. chopped fresh cilantro
1 jalapeño pepper, chopped
2 cloves garlic, minced

Steps:

  • Combine ingredients.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

BLACK BEAN & CORN BURGERS RECIPE BY TASTY



Black Bean & Corn Burgers Recipe by Tasty image

Here's what you need: black beans, brown rice, corn, garlic powder, chili powder, egg, salt, black pepper, seasoned bread crumbs, canola oil, pepper jack cheese, tomato, red onion, avocado, pico de gallo

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

15 oz black beans, 1 can, drained, rinsed
½ cup brown rice, cooked
1 cup corn
½ teaspoon garlic powder
1 teaspoon chili powder
1 egg
salt, to taste
black pepper, to taste
⅓ cup seasoned bread crumbs
canola oil
4 slices pepper jack cheese
tomato
red onion
avocado
pico de gallo

Steps:

  • In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
  • Once mashed, add the bread crumbs and mix to combine.
  • Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
  • In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
  • Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 61 grams, Fat 17 grams, Fiber 10 grams, Protein 19 grams, Sugar 3 grams

More about "bbqblackbeansandcorn recipes"

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.


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