Spicy Corn And Bean Relish Recipes

SPICY BEAN AND CORN SALSA SIDE

Spicy Bean and Corn Salsa Side image

Our whole family loves this quick and easy side dish. I serve it with tacos, sloppy joes, or picnic meals... Great for potlucks because you serve it cold. Easily adjusted to your individual taste by using your favorite salsa. I often double this for church potlucks or company - it makes a lot to serve as a side and stretch a meal. I usually skip the onions and peppers when making it for guests. I rated this myself for ease and because it is a go-to recipe in my house.

Provided by cindylee

Categories Side Dish Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 5

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 cup hot salsa
2 cups corn kernels
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper

Steps:

Combine black beans, salsa, corn, onion, and bell pepper in a large bowl. Cover and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.7 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 404.4 mg, Sugar 2.6 g

OLD-FASHIONED CORN RELISH

Old-Fashioned Corn Relish image

This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Time 30m

Yield 6-1/2 cups.

Number Of Ingredients 11

Ingredients

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Steps:

In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SPICY CORN AND BLACK BEAN RELISH

Spicy Corn and Black Bean Relish image

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

Ingredients

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

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

CORN RELISH

Corn Relish image

This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Makes about 8 cups

Number Of Ingredients 13

Ingredients

2 1/2 cups apple-cider, or distilled white vinegar
1 1/4 cups sugar
4 teaspoons coarse salt
1 1/2 teaspoons mustard seed
1 teaspoon fresh thyme, leaves
1/2 teaspoon celery seed
1/2 teaspoon crushed red-pepper flakes
2 to 3 bay leaves (optional)
8 to 10 black peppercorns (optional)
1 to 2 pieces whole allspice (optional)
Kernels from 10 ears corn (about 8 cups)
2 small red bell peppers, stemmed, seeded, and cut into 1/4-inch dice
2 small white onions, thinly sliced

Steps:

In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.

SPICY CORN RELISH

Spicy Corn Relish image

Provided by Barbara Kafka

Categories quick, condiments

Time 28m

Yield 4 cups

Number Of Ingredients 12

Ingredients

4 ounces onion (1 small onion), peeled and cut into chunks
2 hot peppers, seeded
6 cloves garlic, mashed and peeled
1/2 cup tightly packed fresh coriander leaves
1 tablespoon tightly packed oregano leaves
1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice
3 ribs celery, peeled and chopped (about 3/4 cup chopped)
1 tablespoon kosher salt
1 1/2 teaspoons cumin
3/4 cup white vinegar
1/2 cup dark Mexican beer

Steps:

Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams