If you like spicy then I think you’ll get a kick out of this. You can eat this side warm or cold. And luckily, whether you’re looking to get SHREDDED or bulk, you can add this spicy dish to your menu. For the purposes of this recipe I will be providing instructions to cook it.
- ½ cup black beans
- 1 cup corn
- 1 teaspoon extra virgin olive oil
- 1 teaspoon fresh cilantro
- 1 teaspoon fresh parsley
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- *pinch of black pepper, freshly ground
First I get out a resealable plastic container and a medium sized cooking pot. I open the can of black beans, drain them and rinse them thoroughly. I add ½ cup of black beans to my pot on the stove top. The remainder of the beans I dump into the plastic container.
Fresh corn is not in season, so today I am using a box of frozen corn. I let the box of corn thaw out. After it has thawed, I open the box and pour 1 cup of it into the pot on the stove top. The remaining corn I add to the plastic container with the black beans. I seal the plastic container and place this in the refrigerator to use at a later date.
Back to the stove top, I add 1 teaspoon of extra virgin olive oil to the pot and combine the mixture. Next I add the fresh cilantro, parsley, cayenne pepper and a pinch of black pepper to the pot.
Finally, I combine all of the ingredients with a large wooden spoon. I set the stove top to a medium-high temperature until it is warmed up. This usually takes 6-8 minutes.
While it is on the stove I stir occasionally with the wooden spoon. Once it is warmed up, I remove it from the stove top and serve it up into two glass bowls.
Beastly breakdown per serving
- 155 calories
- 6 grams of protein
- 25 grams of carbohydrates
- 4 grams of fat
Beastly Recipe Notes
You can use black beans that are in a bag, but they must be cooked ahead of time. You could also use fresh corn if it is in season or canned corn. If you use canned corn, just be sure to rinse and drain it.
You could also try adding other spices to this recipe. You’ll have to try it out to see what you like. I have used both oregano and rosemary for this recipe. You might want to add a stalk or two of celery for extra crunch. Be sure to chop the celery up.
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