Spicy Black Beans and Corn


Serves 8


1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, mostly drained
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
2 jalapeno, deseeded and chopped
8 cherry tomatoes, quartered
1 T cilantro, chopped
Fresh cracked black pepper to taste

Spoon Mage™ Note:

For even fresher flavor, substitute 1 3/4 cups of your own cooked black beans and scrape sweet corn from two cobs.


Prep all the ingredients and mix it all together in a large bowl. Whew, that was hard.

Now you have a decision to make – serve it hot or cold? It’s great both ways.

For hot, place in a medium sized pot and bring to steaming hot over medium heat. The little bit of corn liquid and juices from the tomato provide all the necessary liquid. Serve as a side dish or topping for burritos and tacos.

For cold, put the covered bowl in the refrigerator for 1 hour. Serve as you would any salad.

Enjoy this beautiful and healthy salad… I mean side dish… or is it a main dish… or is it a corn chip dip?

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