Crispy Corn and Black Beans

2-4  ears of corn - cook, cut kernels off cob 
1/2 - 1  can of black beans - drain and rinse
1/2 - 1  medium onion - chopped
5  lg  cloves of garlic - sliced
3 sm  stalks of celery and tops - chopped
1/2 - 1 c  salsa

You can make the smaller version if it's for 1 lunch or 2 side dishes.  Increase amounts if you're serving more people.

In a non-stick pan, combine the corn kernels, onion, garlic and celery with a tablespoon of butter and stir-fry until the onion is a little cooked but still crispy.  Add beans and salsa.  Stir and continue to heat a few more minutes. . .Lin