Southwestern Black Bean Saute
  • 2 teaspoons olive oil
  • 1 can black beans drained
  • 1 cup frozen corn thawed
  • 2 teaspoons cumin
  • 1 cup cherry tomatoes sliced
  • pinch kosher salt
  • freshly ground black pepper
  • 2 tablespoons fresh cilantro chopped
  1. Heat olive oil in skillet over medium heat. Add black beans, corn and cumin. Saute, stirring, until heated through.
  2. Stir in tomatoes. Season with salt and pepper. Top with cilantro.
Recipe by Raisin & Fig at