Corn And Black Bean Medley
Servings 4 servings
Calories 155kcal
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