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Corn and Bean Medley

Chili powder and pepper flakes give a spicy twist to this classic bean and corn side dish.

Serves 4 · Protein Foods

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1/4 cup onion, chopped
  • 1 cup low-sodium whole-kernel canned corn
  • 3/4 cup cooked kidney beans
  • 3/4 teaspoon chili powder
  • hot pepper flakes (1/4 teaspoon, optional)

Steps

  1. Wash hands with soap and water.
  2. Drain the canned corn, but reserve the liquid from the can.
  3. Heat 3 tablespoons of liquid from canned corn in saucepan.
  4. Cook onion in liquid until soft, about 2 minutes.
  5. Add corn, kidney beans, chili powder, and hot red pepper flakes to onion mixture.
  6. Cook over low heat for about 10 minutes.

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Make it yours (1 variations)

Edition Primary USDA MyPlate

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Nutrition (per serving)
Calories85
Protein4.0 g
Fat1.0 g
Carbs17.0 g
Fiber4.0 g
Sodium22 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)