Best Black Bean And Corn Relish Recipes

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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

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

CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH



Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish image

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

1/2 cup rice vinegar
1/4 cup canola oil
Juice of 1 lime
Juice of 1 orange
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon chile de arbol or cayenne
1/4 teaspoon ground cloves
6 cloves garlic, finely chopped
Two 3-pound chickens, each cut into 8 pieces
Kosher salt and freshly ground black pepper
Grilled Corn, Black Bean and Quinoa Relish, recipe follows
Kosher salt and freshly ground black pepper
1/2 cup quinoa
8 green onions
2 tablespoons canola oil
8 ears grilled corn, kernels removed
1 can black beans, drained, rinsed well and drained again
1/4 cup extra-virgin olive oil
Juice of 1 lime
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano

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 AND CORN RELISH



Black Bean and Corn Relish image

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

1 (14 1/2 ounce) can white corn
1 (14 1/2 ounce) can black beans, drained and rinsed
4 scallions, chopped
1 orange bell pepper, minced
1 jalapeno pepper, seeded and minced
1 lime, juice of
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon adobo seasoning
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon agave nectar
fresh black pepper, to taste

Steps:

  • Toss all the ingredients in bowl.
  • Add lime juice.
  • Add spices to taste.
  • Chill and serve!

BLACK BEAN, CORN, AND TOMATO RELISH



Black Bean, Corn, and Tomato Relish image

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

3 ears fresh sweet corn (or 1 cup frozen corn)
2 Tbsp butter
1 15-oz can(s) black beans, drained
2 tomatoes, seeded and chopped
2 scallions, finely chopped
3 Tbsp olive oil
1 Tbsp red wine vinegar
salt and freshly ground pepper, to taste

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.

CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH



Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish image

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 @MakeItYours

Number Of Ingredients 25

1/2 cup rice vinegar
1/4 cup canola oil
Juice of 1 lime
Juice of 1 orange
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon chile de arbol or cayenne
1/4 teaspoon ground cloves
6 cloves garlic, finely chopped
Two 3-pound chickens, each cut into 8 pieces
Kosher salt and freshly ground black pepper
Grilled Corn, Black Bean and Quinoa Relish, recipe follows
Special equipment: 1 cup wood chips, soaked for at least 2 hours
Kosher salt and freshly ground black pepper
1/2 cup quinoa
8 green onions
2 tablespoons canola oil
8 ears grilled corn, kernels removed
1 can black beans, drained, rinsed well and drained again
1/4 cup extra-virgin olive oil
Juice of 1 lime
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano

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.

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