Black Bean And Corn Medley Recipes

BLACK BEANS AND CORN

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.

BLACK BEANS & CORN

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

CORN AND BEAN MEDLEY

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.

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!

CORN AND BEAN MEDLEY

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

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.

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 QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

A SIDE OF BLACK BEANS AND CORN

Steps:

• Heat oil in pan on medium heat.
• Add onions, cumin powder, cooking til onions are soft.
• Add beans, corn, taco seasoning.
• Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
• Add hot sauce, stir and heat for another minute.

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.