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

Zesty Corn and Beans Recipe

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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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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.


  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

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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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