Black Beans and Corn


This is a quick and easy protein-packed side dish.


  • 1 ½ tablespoons olive oil

  • 1 large clove garlic, minced

  • 1 small onion, finely chopped

  • 1 can (15 ½ ounces) black beans

  • 2 tablespoons tomato puree

  • 1 teaspoon dried oregano

  • ¼ cup canned green chiles, cut into ¼-inch dice

  • 1 cup fresh corn kernels

  • Salt and freshly ground pepper to taste

  • 1 tablespoon coarsely chopped parsley leaves, for garnish


  1. Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.

  2. Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

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