Over on my Instagram Stories, we've been chatting about how we will vow to leave boring side dishes in 2019! One thing I’ve learned in my years of playing around in the kitchen is, you can turn a boring dinner into a fiesta by amping up your side dish!
Most of my followers are tired of green beans, rice and broccoli. So my goal is to spruce things up a bit so we aren't pushing those sides to the edge of our plates and simply not eating them!
I’m excited to share one of my long-time favorites, Roasted Corn and Black Bean Salsa! A mouthful to say but trust, a mouthful of this and you’ll be adding it in rotation every week. Especially with the variations you can add depending on your mood and cuisine. And this is even delicious as an app with tortilla chips. Thank me later on that one.
It's super simple, the hardest part of this recipe is probably using the can opener to open the black beans. And that could just be me because I'm over due for a new one! Here's how it comes together.
In a medium size pan on medium/high heat, add 1 teaspoon of butter. Sauté corn until golden brown and charred. While corn is roasting, small dice bell pepper, onion, cilantro, drain the black beans and canned tomatoes.
Combine roasted corn, canned tomatoes and beans, green pepper, onion and cilantro in a shallow bowl. Season with salt and add lime juice. Adjust seasonings to taste and enjoy!
Roasted Corn and Black Bean Salsa
Instructions
- In a medium size pan on medium/high heat, add 1 teaspoon of butter.
- Sauté corn until golden brown and charred. Set aside.
- While corn is roasting, small dice bell pepper, onion, cilantro, drain the black beans and canned tomatoes.
- Combine roasted corn, canned tomatoes and beans, green pepper, onion and cilantro in a shallow bowl. Season with salt and add ½ lime juice.
- Adjust seasonings to taste and enjoy!
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