Mexican Black Beans & Corn

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Fun side dish and super economical and easy. I like to serve mine over guacamole-that’s optional. One 15.5 ounce can Black beans, drained, rinsed, one 15 ounce can niblet corn, drained, one 1/2 diced white onion, 1/2 red bell pepper sliced finely, salt and pepper, to taste.

Optional Guacamole. You can slice an avocado on the side too. Saute black beans, onions, corn in canola oil ( 1 tablespoon ) on low heat for 8 minutes, add salt, pepper, and toss gently.

Easy-delicious side dish to any main course. Or a great lunch option.


cheffie cooks easy 123.


6 thoughts on “Mexican Black Beans & Corn

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