Corn and Black Bean Side Dish

Low Sodium

This easy low-sodium side dish is loaded with fiber and healthy fat. You can cut the sodium level further by starting with dried beans.


4 cups water, divided
1/2 cup low-sodium canned black beans, rinsed and drained
3 tablespoons vegetable oil
1 1/2 cups corn kernels (fresh, or frozen and thawed and drained)
1/2 medium onion, diced
1 medium bell pepper, any color, diced
1/4 cup chipilín
1 medium avocado, diced

Optional: diced hot peppers, hot sauce*


1. In a large skillet, heat oil over medium-high heat. Add corn, onion and bell pepper.
2. Cook 5 to 7 minutes, stirring occasionally.
3. Add drained beans to corn mixture.
4. Add chipilín. Stir. Cook 3 to 5 minutes, until heated through.
5. Remove from heat. Add avocado and mix. Serve warm.

Makes 6 servings

Carb choices per serving: 1 ½

This recipe is Low Sodium

*Option not included in nutrition facts.

Print recipe card.


First Published: 01/18/2021
Last Reviewed: 01/15/2021

corn and black bean side dish 966736344

Chipilín is a leafy green native to Central America and southern Mexico. It is used in cooked dishes such as tamales and soups. It is never eaten raw. If you can’t find chipilín substitute another cooked green such as spinach.*

corn and black bean side dish nutrition label