About

A Simple Home Cook

Simple Food. Good Ideas. Great Fun.

You are here: Home / Recipes / Sides / Vegetables / Versatile Black Beans and Corn
post

Versatile Black Beans and Corn

by

What do you serve as a side dish for tacos?

On the rare occasion when we make them at home, I would end up serving just the tacos and some fruit. However, I needed to make a side for a taco dinner at a church, so I came up with my own variation of the classic, black beans and corn. It was a big hit.

One of the keys to the success was using Adobo seasoning. Adobo is a Mexican spice mixture that come in several varieties. The one I use does have a little salt, but no pepper, saffron or citrus peel. I bought mine at a bulk food store.

This dish has now become a family favorite. It is versatile in that it can be served hot or cold. It can also be served on the side or as a topping.

The dish is inexpensive to make. I like to use dried black beans that I cook myself. I have a lot of beans left over, so I can also make other entrees later in the week with them like black bean burgers and chili. For about two dollars, I have enough organic black beans for more than three different meals…not bad in my book.

: Black Beans and Corn

  1. 1 Tbsp. olive oil
  2. 1 onion, diced
  3. 1 sweet pepper
  4. 2 cans corn, drained or equivalent frozen
  5. 2 cans black beans, drained and rinsed or equivalent cooked dried black beans
  6. Adobo seasoning, to taste
  7. Squeeze of fresh lemon or lime juice, optional

  1. Coat the bottom of skillet with oil.
  2. Add onion and peppers and cook until tender (sweat not caramelize).
  3. Add corn, beans and Adobo seasoning.
  4. Cook until heated through.
  5. Add citrus juice (if desired) and serve warm or cold.
  6. Store leftovers in refrigerator.

Cooking time: 7 – 10

Number of servings (yield): 12

I like to omit the citrus juice when serving it warm and add it if serving it cold.