Corn, Tomatoes, and Black Beans

From The Culinary Couple


  • 6 ears of corn, cooked with kernels removed from the cob (or 1 bag of frozen corn)
  • 1/4 cup butter, melted
  • 1 tomato, chopped
  • 1 can of black beans, drained
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 bunch fresh cilantro, chopped
  • Salt and pepper to taste


  1. Melt butter in a skillet over medium-low heat. Add corn, tomatoes, black beans,  jalapeño, red onion, garlic, and cilantro. Season with salt and pepper. Serve either warm or chilled.