Cilantro-Lime Kidney Beans with Charred Corn
Ingredients
- 2 tablespoonolive oil
- 1 mediumred onion
- 3 clovegarlic
- 2 cupfrozen corn
- 2 can (15 oz each)kidney beans (drained and rinsed)
- 2lime
- ½ cupcilantro
- 1 cupcherry tomatoes
- 1 mediumjalapeño
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 medium red onion.
- 02
Mince 3 cloves garlic.
- 03
Juice 2 limes.
- 04
Roughly chop 1/2 cup cilantro.
- 05
Halve 1 cup cherry tomatoes.
- 06
Mince 1 medium jalapeño, removing seeds for less heat if preferred.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced red onion and cook for 3 minutes until it starts to soften.
- 02
Add the minced garlic and stir for 30 seconds until fragrant.
- 03
Add the frozen corn and cook for 4 minutes, stirring occasionally, until charred at the edges.
- 04
Stir in the drained kidney beans and cook for 2 minutes to warm through.
- 05
Remove from heat. Squeeze the lime juice over the bean mixture, add the chopped cilantro, halved cherry tomatoes, and minced jalapeño. Season with salt and pepper. Toss gently and taste, adjusting lime and salt as needed.
- 06
Serve warm or at room temperature, with extra cilantro and lime wedges on the side.
Spice Tips
For more heat, keep the jalapeño seeds and add a pinch of cayenne pepper. For a smoky depth, stir in 1/4 teaspoon smoked paprika in step 4. A dash of cumin works beautifully if you have it on hand.