Black Beans with Corn and Cilantro

I’ve said it before– side dishes don’t tend to get much thought in my house.  They’re usually good, but not the star of the meal, and usually almost always something that doesn’t take a lot of time to make.  This started as a way to use up some black beans and take advantage of the abundance of fresh sweet corn that’s available.  Sides really don’t have to be complicated in order to be great, and here’s proof of that.  When fresh corn isn’t available, I recommend substituting frozen corn in its place.

In other news, stay tuned.  The Opening Ceremonies for the London 2012 Summer Olympics are Friday, and I’ve planned a fun nod to Summer Olympics past.  I’m pretty excited to cook (and bake) my way through previous Olympic Games, starting Friday with an easy recipe you can make for your own Olympics celebration.

Black Beans with Corn and Cilantro


  • 1 (15 oz.) can black beans
  • 2 ears fresh corn (or 1 C. frozen corn kernels)
  • 2 tsp. olive oil
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. canned green chiles (you can add more to taste)
  • 1 tsp. ground cumin


Pour beans into a colander and rinse under warm running water until no foam appears.

Put the beans in a medium saucepan, add the olive oil, corn, cilantro, cumin and green chiles.

Heat over medium-high heat until heated through.

Serve warm.

Makes 6 servings.

Source: Diana Dishes original


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