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Zesty Corn and Beans

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

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.
Nutrition Facts
3/4 cup: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 344mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 4g protein.

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Reviews

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Average Rating:
  • k_kendall04
    Jul 26, 2013

    No comment left

  • deamccoy
    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.