Confetti Corn And Black Bean Medley

Confetti Corn and Black Bean Medley

I often put a lot of time into creating the entrée for our meals, and sometimes end up twiddling my thumbs when it comes to the side dish.   I meticulously plan most of our meals, not all…but, most….And, when it comes to what I’m going to going to serve up along with it, well, it sometimes gets brushed aside. Then panic sets in, and I realize, I’m missing the complementary side dish.

Confetti Corn and Black Beans as a Side Dish or Topping

On this day, I just happened to have fresh corn on hand, which would have been perfectly fine all on it’s own, but, I decided to roast it, with diced red and green peppers, and then toss it with black beans, onion and seasonings.  There you have it, a festive side dish in a snap.  See it used in my Layered Southwestern Cornbread Salad here.

Other Corn Recipes to Add to the Menu

• Roasted Mexican Corn
• Mom’s Corn Pudding Soufflé
• Oven Roasted Corn on the Cob,
• Southern Style Creamed Corn
• Slow Cooker Creamed Corn from The Slow Roasted Italian

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Confetti Corn And Black Bean Medley

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Salad, Side Dish

Cuisine: American

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

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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 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

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