Corn and Bean Medley
Chili powder and pepper flakes give a spicy twist to this classic bean and corn side dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup
75
Calories
4g
Protein
15g
Carbs
1g
Fat
4g
Fiber
2g
Sugar
21mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion, chopped
1/4 cup
low-sodium whole-kernel canned corn
1 cup
cooked kidney beans
3/4 cup
chili powder
3/4 teaspoon
hot pepper flakes
1/4 teaspoon, optional
Instructions
- 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.
Source: USDA MyPlate Kitchen · USDA Food and Nutrition Service Food Distribution Program on Indian Reservations
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