Best 7 A Side Of Black Beans And Corn Recipes

Incorporating a side of black beans and corn into your meal is a delectable way to add flavor, texture, and essential nutrients to your plate. Whether you're looking for a quick and simple side dish for your weeknight dinners or a vibrant addition to your next gathering, there's a black bean and corn recipe out there to suit every taste and dietary preference. From zesty and spicy to smoky and savory, these dishes are sure to add a burst of color and flavor to your culinary repertoire. So, let's dive in and explore some of the best black beans and corn recipes that will tantalize your taste buds and make your next meal a memorable one!

Let's cook with our recipes!

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad 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

Time 25m

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, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEANS AND CORN

Black Beans and Corn image

This is a quick and easy protein-packed side dish.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 can (15 1/2 ounces) black beans
2 tablespoons tomato puree
1 teaspoon dried oregano
1/4 cup canned green chiles, cut into 1/4-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
1 tablespoon coarsely chopped parsley leaves, for garnish

Steps:

Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

A SIDE OF BLACK BEANS AND CORN

A Side of Black Beans and Corn image

I served this insanely easy side-dish with my mexican chicken, which is also posted. It was so fast and so easy, I STILL can't believe it. Use a can of niblets corn, in mexican if you can!

Provided by MrsMM

Categories Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) can black beans, rinsed and drained
1 (4 ounce) can corn, mexican if possible
1 teaspoon ground cumin
1 onion, diced
1 teaspoon olive oil
1 tablespoon taco seasoning, chipotle flavor
1 tablespoon hot sauce (optional)

Steps:

Heat oil in pan on medium heat.
Add onions, cumin powder, cooking til onions are soft.
Add beans, corn, taco seasoning.
Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
Add hot sauce, stir and heat for another minute.

Nutrition Facts : Calories 108.1, Fat 1.9, SaturatedFat 0.3, Sodium 7, Carbohydrate 19.8, Fiber 4.8, Sugar 2.1, Protein 4.9

BLACK BEANS & CORN

Black Beans & Corn image

Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.

Provided by rpgaymer

Categories Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 (14 1/2 ounce) can black beans, rinsed & drained
1 (10 ounce) can corn kernels, rinsed and drained
2 teaspoons paprika
1/2 teaspoon oregano (The Mexican kind is best)
1/2-1 teaspoon garlic salt
pico de gallo, to taste (optional)
1 avocado, peeled & diced (optional)

Steps:

Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Corn

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

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.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the black beans. They should be tender but still have a slight bite to them.
Use a variety of spices to flavor the black beans and corn. This will add depth and complexity to the dish.
Don't be afraid to experiment. There are many different ways to make black beans and corn, so feel free to adjust the recipe to your liking.
Serve black beans and corn as a side dish or main course. They're also great for adding to salads, tacos, and burritos.

Conclusion:

Black beans and corn are a delicious and versatile dish that can be enjoyed in many different ways. Whether you're looking for a healthy side dish or a flavorful main course, black beans and corn are a great option. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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