Corn and Bean Medley
Chili powder and pepper flakes give a spicy twist to this classic bean and corn side dish.
Ingredients
US
Metric
- 1/4 cup onion (chopped)
- 1 cup canned corn, low-sodium (whole-kernel)
- 3/4 cup kidney beans (dry, cooked)
- 3/4 teaspoon chili powder
- hot pepper flakes (1/4 teaspoon, optional)
Steps
- Wash hands with soap and water.
- Drain the canned corn, but reserve the liquid from the can.
- Heat 3 tablespoons of liquid from canned corn in saucepan.
- Cook onion in liquid until soft, about 2 minutes.
- Add corn, kidney beans, chili powder, and hot red pepper flakes to onion mixture.
- Cook over low heat for about 10 minutes.
This is a variation — USDA MyPlate edition. Base recipe: Corn and Bean Medley →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 85 |
|---|---|
| Protein | 4.0 g |
| Fat | 1.0 g |
| Carbs | 17.0 g |
| Fiber | 4.0 g |
| Sodium | 22 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)