Quick and Easy Corn and Bean toast

Quick and Easy Corn and Bean toast

What snack can I cook up in 20 minutes? It’s a common question which sizzles through every mind on a busy weekday. Well here is a simple recipe that is very tasty and full of great flavor. Had frozen corn and some sourdough bread in my fridge. Cooked up a fast, easy and delicious snack under 20 minutes. Corn and bean toast – Crunchiness of corn combined with the softness of black beans is just great and that little hint of salsa gave it a great zing. Both the kids loved it.

What makes this recipe great is it’s – Minimal cook time. Black beans can be substituted with black eyed beans or lobia – it will taste equally good. To avoid the “mushiness” save salsa for the last minute. Once the bread is beautifully toasted and crisp then add in the salsa. I loved how all the flavors of corn, beans, green onions and salsa came together and it tasted so fresh and wonderful. Adding cumin seeds really tied everything together.

Quick and Easy Corn and Bean toast
Rich in nutrition and great in taste – corn paired up with black beans creates an excellent recipe with nutritional value! Reached home after work and hungry – no worries throw everything together and enjoy a nutritional and filling snack under 20 minutes.

Quick and Easy Corn and Bean toast
Votes: 6
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Crunchiness of corn combined with the softness of black beans is just great and that little hint of salsa gave it a great zing.
Servings Prep Time
5 TOAST 10 MINUTES
Cook Time
9 MINUTES
Servings Prep Time
5 TOAST 10 MINUTES
Cook Time
9 MINUTES
Quick and Easy Corn and Bean toast
Votes: 6
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Crunchiness of corn combined with the softness of black beans is just great and that little hint of salsa gave it a great zing.
Servings Prep Time
5 TOAST 10 MINUTES
Cook Time
9 MINUTES
Servings Prep Time
5 TOAST 10 MINUTES
Cook Time
9 MINUTES
INGREDIENTS
  • 5 pieces of Big bread or Sourdough bread
  • 2/3 cup Frozen Corn Kernels
  • 2/3 cup Black Beans (or Black eyed peas or lobia)
  • 2 tablespoon Salsa
  • 2 tablespoon Chopped Green Onions
  • 2/3 - 3/4 cup Low Fat Shredded cheese
  • 1/4 teaspoon Roasted cumin seeds
  • Salt to taste
CHANGE SERVING SIZE: TOAST
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients. If using canned corn, drain and wash the grains under clean water. Repeat the same for canned black beans.
  2. In a bowl add black beans..
  3. Washed Corn kernels...
  4. Spring onions...
  5. Salt and roasted cumin seeds...
  6. And finally the cheese.
  7. Mix thoroughly and check your seasonings.
  8. Assemble your bread slices...
  9. Toast them till crisp. It took me 2 minutes and 40 seconds to attain this crispiness.
  10. Once toast are ready, mix in salsa..
  11. Give it one last toss and...
  12. Generously spread this mixture over the crisp toast.
  13. Sprinkle lots of cheese and toast it in preheated oven for 5-6 minutes or until cheese is melted and gooey.
  14. Cut into halves....
  15. Drizzle some ketchup or Sriracha sauce and enjoy!!
Share this Recipe

You may also like...

6 Responses

  1. Anonymous says:

    Very creative, simple, and healthy toast. Used toasted bread rounds, topped with this topping, added some shredded lettuce and salsa, tasted delicious. These are perfect for lunch or quick fixes. Thanks for the great recipe. It’s a definite keeper from now on.

  2. Leslie says:

    Prepared this last week for a large group and was amazing. Tried it on a peasant bread, hard crusty one and it stayed crisp for long. Added extra flavors like spicy peppers, mushrooms and olives. It is a great party appetizer and will be making it again. Thanks dear!

  3. Geetha says:

    Hey Ruchi – What a recipe,made it today and it’s a 15 minute recipe not 19 minutes. Just kidding it was good. I substituted balck beans with frozen blck eyed peas and added some capsicum. They were good. Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *