270 beans corn recipes

A hearty vegetarian chili loaded with chickpeas, kidney beans, and sweet corn, simmered with tomatoes, carrots, green pepper, and jalapeno. A satisfying, meat-free one-pot dinner that even chili skeptics love.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

Last Wednesday we took this colourful and delicious salad to a pot-luck, everyone loved it and a few of them even asked for the recipe. It was such a refreshing salad that's also packed with goodness.

A delicious, filling, and nutritious stew is an ideal dish on a chilly winter day. Serve it with some warm corn tortilla or a few slices of good bread.

Black beans and fresh veggies make a delicious, refreshing yet whole some salad. Serve it as a side dish or a simply delicious main dish with some good quality bread.

Smoky chipotle pepper in adobo sauce adds delicious smokiness and slightly heat to the cheesy and tasty quesadillas. Easy to make, and these warm quesadillas are great for a quick lunch or supper.

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Vegetarian kidney bean and corn chili thickened with mashed beans and tomato paste. A hearty, no-meat chili with cumin, oregano, and chili powder ready in one hour.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Quick no-cook corn and kidney bean salad tossed with cilantro, onion, balsamic vinegar, and lemon juice. Ready in 10 minutes, this flexible, budget-friendly side is built for potlucks and meal prep.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.