Monday, February 1, 2010

Black Beans with Corn and Tomatoes

This is one of those super-easy side dishes that I love not only for it's clean taste and ease of preparation (because I generally have the ingredients at hand), but also because it is so good for you! Tasty and healthy?! You bet!

1 tbsp EVOO
1/2 a yellow onion, finely diced
1 - 28oz can of black beans, drained and rinsed
1 tsp finely chopped green chilis
1 cup chopped tomatoes
1 small can of corn, drained and rinsed
Pinch of salt
Fresh cilantro, roughly chopped
  • Heat the oil in a large skillet and add the onion. Saute for approximately 5 minutes (or until the onion is translucent).
  • Add the black beans, chilis, tomatoes, cilantro and corn. Simmer 15 minutes over medium heat. If the mixture becomes too dry, you can add a touch of water or fresh lime juice (my personal favourite as it makes the flavour of the chilis and cilantro just pop!) Taste and add salt if required.
  • Serve with lime wedges and ENJOY!


  1. Made this for a potluck, all I can say is yummers! I didn't have two cans of black beans, so I used one can of kidney beans. I had no idea that the green chilies in Qatar were so hot, my mouth was burning as I was eating this. But the browness in me telling me to suck it up:)

  2. Absolutely!!! I think the kidney beans sound really great too! Glad you love it and made it your own, Asma.