Zesty Corn and Beans Recipe
Zesty Corn and Beans Recipe photo by Taste of Home

Zesty Corn and Beans Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Zesty Corn and Beans in Taste of Home Meals in Minutes Calendar Annual 2001

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.

Reviews for Zesty Corn and Beans

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MY REVIEW
Reviewed Feb. 1, 2011

"I made this and the mexican corn and they complimented each other very well. Everyone loved it and it was super quick."

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