Best 4 Black Bean And Corn Relish Recipes
**Black Bean and Corn Relish: A Vibrant and Flavorful Addition to Your Meals**
Indulge in the tantalizing flavors of black bean and corn relish, a vibrant and versatile dish that adds a burst of freshness and zest to any culinary creation. This delectable relish is a symphony of textures and tastes, featuring plump black beans, sweet corn kernels, crisp bell peppers, and a zesty blend of spices.
Unleash your culinary creativity with our curated collection of black bean and corn relish recipes, each offering a unique twist on this classic dish. From a classic relish bursting with garden-fresh flavors to a spicy version infused with the heat of chili peppers, these recipes cater to a range of palates and preferences.
Embark on a culinary journey as we explore the tantalizing world of black bean and corn relish. Discover how to create the perfect balance of flavors, textures, and colors to elevate your meals to new heights. Whether you're looking for a refreshing side dish, a tangy condiment, or an ingredient to add depth and complexity to your favorite recipes, our black bean and corn relish recipes have you covered.
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 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!
CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH
This succulent, mahogany-skinned chicken has humble roots; the dish originated in simple roadside stands in Mexico's Sinaloa region and is truly road-food. Or it was...juicy yet crisp, at once earthy and acidic, this chicken deserves a spot on your table, too. Serve it with this healthy relish of hearty black beans, toothsome quinoa, sweet charred corn and the dish's traditional accompaniment, green onions.
Provided by Bobby Flay
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
- Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
- Remove the chicken from the vinegar mixture and place on a baking sheet.
- Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
- Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
- After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
- Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
- Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop.
- Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.
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.
Tips:
- Fresh Ingredients: For the best flavor and texture, use fresh, ripe corn and black beans. If using frozen corn, thaw it completely before using.
- Rinse and Drain: Before using, rinse and drain the black beans and corn to remove any excess starch or liquid.
- Chop Ingredients Evenly: Chop the vegetables and herbs evenly so that they cook evenly.
- Use a Sharp Knife: A sharp knife will make it easier to chop the vegetables and herbs evenly.
- Don't Overcook the Vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
- Taste and Adjust Seasoning: Taste the relish before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lime juice to taste.
Conclusion:
This black bean and corn relish is a delicious and versatile dish that can be used as a topping for tacos, burritos, nachos, and more. It is also a great addition to salads, sandwiches, and wraps. With its fresh, vibrant flavors, this relish is sure to be a hit at your next party or gathering. So, try this recipe and enjoy the amazing taste of this delightful dish!
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