Thursday, December 9, 2010

Black Beans and Corn with Green Chiles

We had tacos last week and Kathleen wanted to make a corn and bean salsa. This was very good. We did add onions to it because we like them!


Black Beans and Corn with Green Chilies
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1 can (15 oz) of black beans
1 cup of frozen corn kernels
1 small can (4 oz.) of chopped green chilies
1 tablespoon extra virgin olive oil
1 tablespoon (or more) fresh, chopped cilantro
pinch of kosher salt
fresh ground black pepper
fresh lime or lemon juice (optional)
green onions, sliced fine***Beth's addition

Pour can of beans into a strainer set over the sink; add frozen corn to the beans in the strainer. Run warm water over the beans and corn until the beans are well-rinsed and the corn is mostly thawed. Put beans, corn, and chilies into a microwave safe bowl and heat in the microwave on high, just until warmed through. Add olive oil, cilantro, and salt and pepper to taste. Mix well. Add a quick squeeze of lime or lemon juice, if desired. Stir again, and serve.

Yield: four servings, as a side dish

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