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Zesty Corn and Beans Recipe

Zesty Corn and Beans 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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD: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


  • 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.

Nutritional 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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deamccoy User ID: 5606464 97199
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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