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.
1 (14.5 ounces) can 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
In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6 to 8 minutes or until the corn is tender, stirring occasionally. Serve with rice.
Preparation/Total Time: 25 minutes
Amount per serving (3/4 cup): Calories 104, Trace Fat (Trace Saturated Fat), Cholesterol 0, Sodium 344 mg, Carbohydrate 22 g, Fiber 4 g, Protein 4 g.
Recipe Courtesy Of
Taste of Home