Summer Black Beans with Tomatoes and Corn Recipe

Summer Black Beans with Tomatoes and Corn Recipe

  • Makes: 4 Servings
  • Ready In: 12 mins
  • Prep Time: 10 mins
  • Cook Time: 2-3 mins

Ripe tomatoes, corn, green onions, and basil put summer on your plate with this delicious bean dish. The exact proportions aren’t important as long as you get the mix of flavors. Serve hot over rice or quinoa as a main dish or on its own as a salad. Great choice for a locavore or vegan.

    Nutritional Information (per serving)

  • Calories: 235
  • Fat: 4g
  • Protein: 12g
  • Sodium: 230mg
  • Carbohydrates: 43g
  • Fiber: 12g
  • Sugar: 6g


  1. 2 cups cooked, drained black beans (see Cuban Black Beans recipe)
    2 teaspoons olive oil
    3 green or spring onions, about 1 cup chopped
    2 large ripe tomatoes, about 2 cups chopped
    2 ears fresh corn
    1/4 cup fresh basil leaves, about 1/4 cup, sliced into ribbons


    1. Heat olive oil in medium skillet.
    2. Add chopped spring onion and cook until softened and fragrant, about 1 minute.
    3. Stir in beans and tomatoes.
    4. Cut corn kernels off cobs and add to skillet.
    5. Cook just until all ingredients are warm.
    6. Taste, adding salt if needed.
    7. Serve warm, at room temperature, or chilled, topped with basil ribbons.

Linda Watson

Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on Facebook..

Leave a comment

Your email address will not be published. Required fields are marked *