Most corn and black bean dishes are served cold, as a type of salad. This one is served hot, and is the perfect side to any Mexican dish.
What you need:
1 (15.5 ounce) can of black beans, drained and rinsed
1 (15.5 ounce) can of corn
1/2 cup diced red pepper
1/2 cup diced onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 tablespoon olive oil
How to make it:
1. Add the oil to a heavy skillet, and cook the red pepper and onion over medium heat until soft.
2. Add in the beans, corn, and spices, stirring well.
3. Reduce the heat to low, and cook until heated through.
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