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Ingredients: (2-4 servings)
1 can of black beans or pinto beans
2 red bell peppers, diced
1 tbsp olive oil
1 cup frozen or canned corn
2 cups cooked instant rice
¼ tsp Salt
Seasoning: 1/2 tsp each of paprika, chili powder, cumin, garlic powder; pinch of black pepper
Cilantro lime dressing or salsa
1. Add ¼ tsp salt to black beans and heat by microwaving or simmering on the stove for 4-5 minutes, stirring often.
2. In a large pan heat oil on medium-low heat. Add diced peppers with a pinch of salt. Saute for 5 minutes until soft.
3. Add corn to the pan, stir and cook for another 2 minutes until corn is heated. Then add seasonings to the peppers and corn.
4. Serve black beans, and corn & peppers over cooked rice with sliced avocado and a drizzle of cilantro-lime dressing or salsa.