Print Recipe
Corn and Black Bean Salad
A nutritious, high fiber side dish that’s simple to prepare.
Course Side Dish
Prep Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
  • 1 TB canola oil
  • 3 TB sweet onion or red finely chopped
  • 1 TB chipotle peppers in adobe sauce canned, finely chopped
  • 1 can sweet corn 11 oz, rinsed, drained (or 1 cup frozen)
  • 2 TB cilantro fresh, chopped
  • 1 can Black Beans 15 oz, rinsed, drained
Course Side Dish
Prep Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
  • 1 TB canola oil
  • 3 TB sweet onion or red finely chopped
  • 1 TB chipotle peppers in adobe sauce canned, finely chopped
  • 1 can sweet corn 11 oz, rinsed, drained (or 1 cup frozen)
  • 2 TB cilantro fresh, chopped
  • 1 can Black Beans 15 oz, rinsed, drained
Instructions
  1. Heat oil over medium-low heat in nonstick skillet. Add onion, stir until onion is translucent.
  2. Add chopped chipotle peppers, and stir for one minute.
  3. Add drained corn, stir for 2-3 minutes until golden.
  4. Remove from heat and transfer to serving bowl. Stir in drained black beans, and mix in cilantro.
  5. Refrigerate for one hour or more. Enjoy!
Recipe Notes

You can also mix in 1-2 cups of rice for an even heartier dish.

If the heat of the chipotles are too much, substitute canned green chiles.

 

Share this Recipe