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–+ servings
5 from 1 vote
Print Recipe

Mexican Corn and Black Beans

Fresh corn and black beans with spice and a touch of heat
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish, Salad
Cuisine: Mexican
Keyword: beans, corn
Servings: 6 people
Calories: 140kcal

Ingredients

  • ½ cup chopped onion
  • 1½ cups corn cut off cob or frozen
  • 1½ cups black beans low sodium
  • 1½ tsp chili powder
  • 1 tsp cumin
  • ¼ tsp tumeric optional
  • ½ tsp salt kosher or sea salt
  • 1 tbsp butter
  • 1 tbsp cilantro chopped
  • ½ cup cotija cheese crumbled
  • 1 lime

Instructions

  • melt butter in pan and add chopped onion
  • saute until soft. Around 5 minutes
  • add corn and black beans
  • Stir in chili powder, cumin, tumeric and salt. Cook for 2 minutes
  • Place corn and beans on platter, top with crumbled cotija cheese, chopped cilantro and lime wedges

Nutrition

Serving: 1serving | Sodium: 346mg | Calcium: 89mg | Vitamin C: 6mg | Vitamin A: 324IU | Sugar: 3g | Fiber: 5g | Potassium: 297mg | Cholesterol: 11mg | Calories: 140kcal | Saturated Fat: 2g | Fat: 4g | Protein: 7g | Carbohydrates: 22g | Iron: 2mg