Zesty Beans and Corn

Zesty Beans and Corn

There's really quite a lot to love about this simple mix of Black Beans, Pinto Beans, Corn, and Chilis. Extremely straightforward to make, holds up in the fridge for a few days worth of meals, easy to double or triple recipe to feed more mouths.

As far as Meal Building goes, this is one of my all-time favorite Bases. I incorporate this into just about everything from Rice Bowls, to Salads, to Baked Potato Nacho Fries (obviously one of the best ways to eat beans). I've pretty much always got a big ol' jar of this in my fridge, and you should too!

The flavors are fresh, the mix is super filling, and it's all-around super nutritious.

Thanks, beans! 

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{ Difficulty: Level 1 } [ Makes ~ 32 oz mixture ]

Ingredients

1 can Black Beans

1 can Pinto Beans

1 can diced Green Chilis (hot or mild)

1 cup Frozen Corn

1-2 Limes, juiced

1 x Jalapeno* or Serrano Pepper, diced

Salt to taste

Instructions

1. Empty Black and Pinto Beans in a colander, rinse with cool water and drain as much as possible.

2. Transfer Bean combination into a large mixing bowl. 

3. Drain Green Chilis and add to mixing bowl, along with Corn, Lime Juice, and optional Jalapeno or Serrano Pepper.

4. Heat and serve (or refrigerate for later). Enjoy!

Store leftovers in the fridge for ~5 days. 

Notes

• * Feel free to use pickled Jalapeno, just as tasty!

• Not a fan of spice? Leave out the Pepper and opt for mild Green Chilis

• Let the Corn thaw before eating this cold. Frozen corn is no fun.

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Favorite Ways to Serve

• Over Rice with fresh Veggies

• Stuffed into a baked Sweet Potato

• Sprinkled through Baked Potato Nacho Fries with Cashew Nacho Cheeze

• Rolled into Cabbage Leaf Tacos