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Corn And Black Bean Medley

This festive Confetti Corn and Black Bean Medley features fresh sweet corn, bell peppers and black beans. It can be served as a salad or a topping for tacos and salads.

Confetti Corn And Black Bean Medley

Easy Corn and Black Bean Medley Recipe

Side dish recipes need to be simple for hectic days. This recipe fits the bill and it takes minutes to throw together. How to make Corn and Black Bean Medley: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Spray with cooking spray.
  • Remove Corn from Cob – Cut the corn from the cob and arrange on the baking sheet along with the diced peppers.
  • Cooking Spray – Spray with your choice of cooking spray or drizzle with melted butter or olive oil.
  • Season – Season with garlic salt and black pepper to your taste, stirring to combine then spread in a single layer on the pan.
  • Bake – Place into the oven and roast for 12-15 minutes or until golden.
  • Rinse the black beans.
  • Stovetop – Cook the diced onion over medium high heat in 2 teaspoons of butter until tender.
  • Beans – Add the black beans, ground cumin and a sprinkle of garlic salt and pepper to your taste. Heat through, then keep warm while the corn is roasting.
  • Combine – When the corn is finished add to the saucepan with the black beans and toss in a couple of tablespoons of fresh chopped cilantro. Remove from the heat.
  • Taste and adjust the seasonings and serve.
Confetti Corn And Black Bean Medley ingredients

How to Make the BEST Corn and Black Bean Medley Recipe

  • Ingredients you’ll need to make Corn and Black Bean Medley: Fresh or frozen corn, diced red pepper, green pepper, garlic salt and black pepper, black beans drained and rinsed, red onion, butter, ground cumin, cayenne and fresh cilantro.
  • Kitchen tools you’ll need: Large rimmed sheet pan, sharp knife and cutting boar,d measuring cups and spoons, small bowl.
  • You can use any variety of bell peppers that you enjoy.
  • You can use this as a topping for salads, tacos and beyond.
  • Store Corn and Black Bean Medley chilled in the refrigerator for up to 3 days. Reheat in the microwave.
  • You can freeze this for up to 2 months. Thaw and reheat in a nonstick skillet.
Confetti Corn And Black Bean Medley in a bowl

More Easy Corn Recipes to Make

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Corn And Black Bean Medley

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American, Southern, Southwestern Inspired
Keyword: confetti-corn-recipe, corn-black-bean-medley
Servings: 4 servings
Calories: 155kcal
Author: Melissa Sperka

Ingredients

  • 4 large ears of corn or 3 cups frozen corn, thawed
  • 1/2 cup diced red pepper
  • 1/2 cup green pepper
  • garlic salt & black pepper to taste
  • 1 15 oz can black beans drained and rinsed
  • 1/4 cup red onion finely diced
  • 2 tsp butter
  • 1/4 tsp ground cumin
  • Dash of cayenne [optional]
  • 2 Tbsp chopped fresh cilantro

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Spray with cooking spray. Cut the corn from the cob, and arrange on the baking sheet along with the diced peppers.
  • Spray with your choice of cooking spray, or drizzle with melted butter or olive oil.
  • Season with garlic salt and black pepper to your taste.
  • Place into the oven and roast for 12-15 minutes or until golden.
  • While the corn is roasting drain and rinse the black beans.
  • Cook the diced onion over medium high heat in 2 teaspoons of butter until tender.
  • Add the black beans, ground cumin and a sprinkle of garlic salt and pepper to your taste.
  • Heat through, then keep warm while the corn is roasting.
  • When the corn is finished, add to the saucepan with the black beans and toss in a couple of tablespoons of fresh chopped cilantro. Remove from the heat.
  • Taste and adjust the seasonings if needed and serve hot.

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 42mg | Potassium: 477mg | Fiber: 4g | Sugar: 11g | Vitamin A: 997IU | Vitamin C: 49mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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