Warm Corn and Black Beans

Prep Time
Cook Time
Ready In

"This is an easy, delicious, and inexpensive side dish. It takes literally 15 minutes to make; and, it's ready to serve. A perfect side dish. It's a play off of the corn and black bean salad; but, served warmed. If you have any leftover ... add a bit of salsa, cheese, and wrap in a tortilla - makes an awesome lunch!"

Original recipe yields 4 servings


  • Serving Size: 1 (251.1 g)
  • Calories 482.9
  • Total Fat - 4.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 16.8 mg
  • Sodium - 179.5 mg
  • Total Carbohydrate - 82.8 g
  • Dietary Fiber - 20 g
  • Sugars - 3.8 g
  • Protein - 31.3 g
  • Calcium - 204.8 mg
  • Iron - 6.2 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 1 mg

Step 1

Onions, Garlic, and Jalapeno ... Add the olive oil to a saute pan; and, bring to medium heat. Next, add the onion, garlic, jalapeno, and a pinch of salt and pepper; saute for 3-4 minutes, stirring often.

Step 2

Beans and Corn ... Add the beans, corn, pimentos, 1/4 cup chicken broth; and, mix to combine. Simmer on medium low heat for 10 minutes until most of the liquid has evaporated. As it cooks, add more liquid if necessary. Depending on the pan that you use use; you may need to add more liquid, so the beans and corn do not get dry. Also, check for seasoning - add more salt or pepper if necessary.

Step 3

Finish and Serve ... Add the lime juice and cilantro right before serving. ENJOY!

Tips & Variations

No special items needed.