Black Beans and Corn Posted by jerseyjan May 10, 2001 Serves 4. 1 1/2 tablespoons olive oil 1 large clove garlic, minced 1 small onion, finely chopped 1 (15.5 ounce) can black beans 2 tablespoons tomato purée 1 teaspoon dried oregano 1 small jalapeño pepper, seeded,     deveined, and finely chopped 1 cup fresh corn kernels Coarse salt and freshly ground black pepper 1 tablespoon coarsely chopped parsley leaves, for garnish Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and onion, and cook, stirring occasionally, until translucent and very soft,about 10 minutes. Drain the black beans, rinse, and drain again. Add the beans, 1/4 cup water, tomato purée, dried oregano, jalapeño, corn, salt, and pepper. Cover, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat; transfer to a serving dish, and garnish with parsley leaves. Serve immediately with the spice-rubbed salmon placed on top.