Summer Corn And Black Bean Medley Sbd Friendly Recipes

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.

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.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

SUMMERY BEAN SALAD

Steps:

• Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

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.

CORN AND BLACK BEAN SALAD

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

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.

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.

SLOW-COOKED BEAN MEDLEY

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

SUMMER CORN AND BLACK BEAN MEDLEY (SBD FRIENDLY)

Steps:

• Mix all ingredients together in medium sized bowl.
• Allow to chill at least one hour before serving -- toss one last time.