Go Back
Confetti Corn And Black Bean Medley Recipe

Confetti Corn And Black Bean Medley

Servings 4
Author Melissa Sperka


  • 4 large ears of corn or 3 cups frozen corn thawed
  • ½ cup diced red pepper
  • ½ cup green pepper
  • garlic salt & black pepper to taste
  • 1 [15 oz] can black beans drained & rinsed
  • ¼ cup red onion finely diced
  • 2 tsp butter
  • ¼ tsp ground cumin
  • Dash of cayenne [optional]
  • 2 Tbsp chopped fresh cilantro


  • 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.