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Black Beans and Corn Recipe

Black Beans and Corn Recipe: A Quick Side Dish

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish / Vegetarian
Cuisine Mexican / Latin-inspired
Servings 4 servings
Calories 180 kcal

Ingredients
  

  • 2 cups Black beans cooked; canned, drained and rinsed
  • 1 cup Corn kernels fresh, frozen, or canned
  • 1 Red bell pepper diced
  • 1 small Onion chopped finely
  • 2 cloves Garlic minced
  • 2 tbsp Olive oil
  • 2 tbsp Lime juice freshly squeezed
  • 1 tsp Ground cumin
  • 1 tsp Paprika optional
  • Salt & pepper to taste
  • 2 tbsp Fresh cilantro chopped for garnish

Instructions
 

  • Prepare ingredients: Chop onion, bell pepper, and garlic. Drain and rinse canned beans and corn if using.
    Sauté aromatics: Heat olive oil in a skillet over medium heat. Cook onion and garlic until translucent and fragrant.
    Add bell pepper: Stir in diced red bell pepper and cook 2–3 minutes until slightly softened.
    Add beans and corn: Combine black beans and corn with the sautéed vegetables. Cook 5 minutes, allowing flavors to meld.
    Season: Sprinkle cumin, paprika, salt, and pepper. Drizzle with lime juice and stir well. Taste and adjust seasoning.
    Garnish and serve: Remove from heat, sprinkle fresh cilantro on top, and serve as a side dish or filling.