I copied this recipe out of the old Quick Cooking magazine back in May of 2001. It was submitted by Lorna Nault in Chesterton, Indiana. I have since tinkered with it quite a bit (most recently in July) to make it my own to suit our tastes for a little more hot and spicy. Please feel free to adjust the "heat" to your own tastes. This is truly as "quuick and easy" as it gets.
Serves 4

1/4 cup finely chopped onions
1 clove garlic -- minced
2 teaspoons extra virgin olive oil
1 can pinto beans (14.5 oz.) -- drained
1 can Mexi Corn (10 oz.) -- drained
1/3 cup commercial or homemade salsa
1 teaspoon lime juice
Pinch kosher salt
1 tablespoon chopped fresh cilantro or 1 tsp. dried

In a small skillet, cook and stir onion, garlic and cilantro in oil 2-3 minutes or until just tender. Remove from the heat and set aside.

In a medium saute pan or skillet, combine the drains beans, corn, reserved cooked onions/garlic, salsa and lime juice. Season light with a pinch of kosher salt and heat through. Just before serving, garnish with chopped cilantro.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved