Lime-Cilantro Pinto Beans with Charred Corn
Ingredients
- 2 cans (15 oz each)pinto beans (or 3 cups cooked)
- 2 cupscorn (fresh, frozen, or canned)
- 2lime
- ½ cupcilantro
- ½red onion
- 1jalapeño
- 2 clovesgarlic
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
Prep
- 01
Juice 2 limes.
- 02
Mince 2 cloves garlic.
- 03
Dice 1/2 red onion.
- 04
Mince 1 jalapeño, removing seeds if you prefer less heat.
- 05
Roughly chop 1/2 cup cilantro.
- 06
Drain and rinse 2 cans pinto beans.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, for 4–5 minutes until lightly charred. Transfer to a large bowl.
- 02
Add the drained pinto beans to the same skillet, stir, and warm through for 2 minutes. Transfer to the bowl with the corn.
- 03
Add the minced garlic, diced red onion, minced jalapeño, and 1/2 teaspoon cumin to the bean mixture. Squeeze the lime juice over everything and toss gently.
- 04
Taste and season with salt and black pepper. Stir in the cilantro just before serving. Serve warm or at room temperature.
Spice Tips
For more heat, leave the seeds in the jalapeño or add a pinch of cayenne. For smokier depth, use smoked paprika instead of cumin. A splash of hot sauce stirred in at the end adds brightness.
Keeps well in the refrigerator for 3 days and is delicious served cold as a salad or warm as a side. Doubles easily for meal prep.