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A hot dish for a cold night

Black Beans and Corn with Green Chiles

 

1 can (15 oz) of black beans
1 cup (frozen or canned) corn kernels
1 small can (4 oz.) of chopped green chiles
1 tablespoon extra virgin olive oil
1 Tbsp (or more) fresh, chopped cilantro (coriander)
pinch of kosher salt
fresh ground black pepper
fresh lime or lemon juice (optional)

Pour can of beans into a strainer set over the sink; add frozen corn to the beans in the strainer. If necessary, run warm water over the beans and corn until the beans are well-rinsed and the corn is mostly thawed. Put beans, corn, and chiles into a microwave safe bowl and heat in the microwave on high, just until warmed through. Add olive oil, cilantro, and salt and pepper to taste. Mix well. Add a quick squeeze of lime or lemon juice, if desired. Stir again, and serve with cornbread.

Yield: four servings, as a side dish

 

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