In a large bowl, combine all of the slider ingredients except the corn, black beans, and olive oil. Mix well.

Add the black beans and corn. Mash with a fork until still chunky. If the black bean mixture is too dry, add the reserved black bean liquid a little at a time until it is like a thick paste.

Let the mixture rest in the fridge for a few minutes. Shape into small patties and let sit in the fridge for 15 more minutes.

Heat a large pan over medium-high heat and add the olive oil. Cook the black bean sliders for 5 minutes on each side. They should be nice and brown on the outside.

Place your sliders on the mini burger buns.

Assemble the black bean sliders with all of your desired toppings.