Corn and Bean Medley
Source: USDA Food and Nutrition Service Food Distribution Program on Indian Reservations
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Chili powder and pepper flakes give a spicy twist to this classic bean and corn side dish.
- Makes
- 4 servings
Ingredients
- 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)
Directions
- 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.
Notes
Learn more about: Onions Corn
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