Menu
Fiesta Corn Fiesta Corn
Fiesta Corn Salad Fiesta Corn Salad
Fiesta Mexican Corn Salad Fiesta Mexican Corn Salad
Fiesta Rice Fiesta Rice
Fiesta Corn Dip Fiesta Corn Dip
Fiesta Chicken Burritos Fiesta Chicken Burritos
Fiesta Grilled Corn Fiesta Grilled Corn
Corn, Rice & Bean Burritos Corn, Rice & Bean Burritos
Fiesta Chicken Fiesta Chicken
Fiesta Corn Chip Salad Fiesta Corn Chip Salad
Mexican Pork & Pinto Beans Mexican Pork & Pinto Beans
Bean Burritos Bean Burritos
Mexican Bean Soup Mexican Bean Soup
Fiesta Red Potatoes Fiesta Red Potatoes
Fourth of July Bean Casserole Fourth of July Bean Casserole
Zesty Corn and Beans Zesty Corn and Beans
Black Bean and Corn Tacos Black Bean and Corn Tacos
Bean & Cheese Quesadillas Bean & Cheese Quesadillas
Mexican Fiesta Salad Mexican Fiesta Salad
Black Bean and Corn Enchiladas Black Bean and Corn Enchiladas

Fiesta Corn and Beans

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 3 hours

Makes

10 servings

Updated: Oct. 23, 2022
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. —Gerald Hetrick, Erie, Pennsylvania
Fiesta Corn and Beans
Fiesta Corn and Beans Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 to 2 jalapeno peppers, seeded and sliced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 package (16 ounces) frozen corn
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Optional toppings: Plain yogurt and sliced ripe olives

Directions

  1. In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings.
  2. Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 149 calories, 2g fat (0 saturated fat), 0 cholesterol, 380mg sodium, 28g carbohydrate (5g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.