Zesty Corn and Beans Recipe

Zesty Corn and Beans Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

When you're in the mood for Mexican food, reach for this recipe. The tomato, corn and bean mixture can also be refrigerated and eaten as a relish without the rice.

This recipe is:

Quick

[X]

Rate Zesty Corn and Beans Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zesty Corn and Beans Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

1 can (14-1/2 ounces) Cajun or Mexican diced tomatoes, undrained
2 cups frozen corn
1 cup canned black beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
Hot cooked rice

Directions

In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, 344 mg sodium, 22 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Zesty Corn and Beans in Taste of Home Meals in Minutes Calendar Annual 2001