- 1 teaspoon olive oil
- 1 onion, chopped
- 1 sweet red bell pepper, seeded and diced
- 2 cloves garlic
- 1 (15 ounce) can black beans
- 1 (15 ounce) can low-sodium corn
- 1/2 cup reduced-fat chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- Cilantro sprigs for garnish
- In a nonstick skillet, heat oil, then add onions, peppers, and garlic. Cook, stirring often, until tender, about 5 minutes.
- Add beans, corn, broth, juice, and cumin. Cook, stirring often, until liquid is reduced by half, 8 to 10 minutes. Garnish with cilantro.