Tomato, Corn, and Black Bean Saute
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Tomato, Corn, and Black Bean Saute
serves 4
This recipe is a quick summery meal that involves minimal chopping and a very short cook time. It’s also a pantry-friendly meal any time of the year because you can easily use frozen corn and canned black beans. Corn and black beans together actually make a complete vegetarian protein, so it’s a reason you’ll see these two often paired together culturally. Grape tomatoes are my favorite for texture and taste, but any kind of tomato would work here as long as it’s chopped smaller.
3 garlic cloves, minced
1 lb frozen corn (3 cups), fire-roasted if you can find it
1 pint grape tomatoes, halved (2 cups)
1 15-ounce can black beans, rinsed and drained (1.5 cups)
½ cup basil, finely chopped
Olive oil, salt, and pepper
Heat a drizzle of olive oil in a large skillet on medium heat. Add garlic and saute 30 seconds.
Add corn, grape tomatoes, and black beans and saute until warm, about 5 minutes.
Turn off heat and stir in basil. Season with salt and pepper and serve.
