Warm Salad Mexican-Style

• Chopped Onion
• Neutral onion
• Cooked or canned black beans
• Corn
• Fried egg
• Cilantro
• Lime wedges

1. No butter, no saffron.
2. Saute chopped onion in neutral oil until soft
3. Add cooked or canned black beans with their liquid
4. Cook for at least 5 minutes, then add corn to heat through.
5. Fry an egg and serve it on top with cilantro.
6. Garnish: Lime wedges.

onion, onion, black beans, corn, egg, cilantro, wedges

Taken from cooking.nytimes.com/recipes/12711 (may not work)