Confetti Corn & Black Bean Medley

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I don't know about you all, but, I often put a lot of time into creating the entree for our meals, and sometimes end up twiddling my thumbs when it comes to the side dish.   I meticulously plan most of our meals, not all...but, most....And, when it comes to what I'm going to going to serve up along with it, well, it sometimes gets brushed aside.  Until, panic sets in, and I realize, I'm missing the complimentary side dish!   That's how this veggie medley was born.  I had fresh corn on hand, which would have been perfectly fine all on it's own, but, I decided to roast it, with diced red and green peppers, and then toss it with black beans, shallots, and seasonings.  There you have it, a festive side dish in a snap!



You'll need:

4 medium/large ears of corn/3 cups frozen corn thawed
1/2 cup each diced red and green pepper
1 15 oz. can of black beans drained and rinsed
2 Tbs. chopped fresh cilantro
1 medium shallot/1/4 cup red onion finely diced
2 tsp. butter/margarine
1/4 tsp, ground cumin
sprinkle of cayenne [optional]
garlic salt & black pepper to taste

Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.  Spray with butter flavored cooking spray.  Remove the corn from the cob, and arrange the corn on the baking sheet along with the diced peppers.  You can spray with cooking spray, or drizzle with melted butter/margarine, or olive oil.  Season with garlic salt and black pepper to your taste.


Place into the oven and roast for 12-15 minutes or until golden.  While the corn is roasting, drain and rinse the black beans.  Dice the shallot and cook in a medium saucepan over medium high heat in 2 teaspoons of butter/margarine until tender.  Add the beans,  ground cumin and a sprinkle of garlic salt and pepper to your taste.  Heat through, then keep warm while the corn is roasting.  When the corn is finished, add to the saucepan with the black beans and toss in a couple of tablespoons of fresh chopped cilantro.  Remove from the heat.


 Taste and adjust the seasonings if needed and serve hot.  Yield: 4-6 servings.