RECIPE BLACK BEAN AND CORN SALSA RECIPES

Name: Black Bean and Corn Salad
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 can, 14 ounces, black beans, rinsed and drained; 2 cups frozen corn kernels; 1 small red bell pepper, seeded and chopped; 1/2 red onion, chopped; 1 1/2 teaspoons ground cumin, half a palm full; 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco); 1 lime, juiced; 2 tablespoons vegetable or olive oil, eyeball it; Salt and pepper

BLACK BEAN AND CORN SALAD RECIPE | RACHAEL RAY | FOOD NE…

Black Bean and Corn Salad Recipe | Rachael Ray | Food Ne… image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 25 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

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!

Nutrition Facts : Calories 257 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 477 milligrams, CarbohydrateContent 37 grams, FiberContent 10 grams, ProteinContent 9 grams, SugarContent 4 grams

BLACK BEAN AND CORN QUESADILLAS | ALLRECIPES

Black Bean and Corn Quesadillas | Allrecipes image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories Mexican Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 small quesadillas

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

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.

Nutrition Facts : Calories 363 calories, CarbohydrateContent 45.6 g, CholesterolContent 26.5 mg, FatContent 14.5 g, FiberContent 6.3 g, ProteinContent 13.9 g, SaturatedFatContent 7 g, SodiumContent 732.5 mg, SugarContent 3.2 g

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