Roasted Corn And Black Beans Recipe

Name: Roasted Corn And Black Beans
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 c. olive oil; 2 tsp. garlic, minced; 1 1/2 tsp. jalapeno pepper, seeded and minced; 2 Tbsp. red onion, diced; 1 lb. corn kernels, roasted; 1 lb. black beans; 1/4 tsp. salt; 1 Tbsp. cilantro, chopped; 1 tsp. lime juice; 2 medium red tomatoes, diced small (canned tomatoes can be substituted)

Servings: persons

1/3 c. olive oil
2 tsp. garlic, minced
1 1/2 tsp. jalapeno pepper, seeded and minced
2 Tbsp. red onion, diced
1 lb. corn kernels, roasted
1 lb. black beans
1/4 tsp. salt
1 Tbsp. cilantro, chopped
1 tsp. lime juice
2 medium red tomatoes, diced small (canned tomatoes can be substituted)

1
Cook black beans until tender; do not overcook.
2
Drain.
3
Pour olive oil in a frying pan and heat.
4
Place garlic, jalapeno pepper and onions in pan.
5
Saute until the onions are tender, translucent and start to take on some color.
6
Add corn, black beans, cilantro, tomatoes and lime juice.
7
Stir well and toss this mixture over high heat, until all ingredients are very hot.
8
Serve at once.
9
Yields 10 portions.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 c. olive oil, 2 tsp. garlic, minced, 1 1/2 tsp. jalapeno pepper, seeded and minced, 2 Tbsp. red onion, diced, and more.

Yes, Roasted Corn And Black Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn And Black Beans

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