This is one of my all-time favorite recipes, and while I wish I could take credit for it, I can’t! But Cooking Light can. It reminds me of the summer, something that it lately has felt like here in NYC!
I follow the recipe to a T and it can be found here. Since it’s not corn season yet, I used no salt added canned corn, but it’s even better when you have fresh corn on the cob.
Last night I served this as a side dish to beef tacos. Today I’m eating it on top of salad with guacamole and cheese for lunch. I’m sure it would be delicious made into quesadillas as well! I have a lot leftover so I’m sure I’ll be eating it in a few more variations as well!
Nutrition Tidbit: Black Beans
- Black beans are a nutrition powerhouse.
- They are full of fiber (1/2 cup = 8 grams).
- They’re brimming with disease fighting antioxidants – yes beans have a lot, they’re not only in your fruits & veggies!
- Black beans also contain folate (great during pregnancy!), manganese, protein, magnesium, vitamin B1, phosphorus and iron.
- The combination of fiber and protein gives you stable energy while preventing spikes in your blood sugar.
- And they’re inexpensive!
Do you cook or eat black beans? What is your favorite recipe?