Prep time: 10 minutes
Cook time: 20 minutes
2 Tablespoons extra virgin olive oil
1 red onion, cut into quarters and thinly sliced
1 red pepper, cut into small dice
1 cup frozen corn kernels (thawed)
1 15 oz. canned pinto beans, drained and rinsed
1/3 cup cilantro, minced
2 teaspoons lemon juice
2 Tablespoons chopped green onion
1/2 teaspoon ground black pepper
1. In a large saut? pan, saut? onion and red pepper in olive oil over high heat until softened (about 8 minutes).
2. Add corn and pinto beans. Continue cooking until the corn and beans are hot (about 4 minutes).
3. Remove from heat and add remaining ingredients.