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Spicy Corn and Black Beans

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  • 15 min prep time
  • 15 min total time
  • 9 ingredients
  • 6 servings
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Here's a colorful vegetable dish laced with Southwestern flavors. In summer, substitute 1 1/2 cups cooked fresh sweet-corn kernels for the canned corn.

Ingredients

1
tablespoon oil
1/2
cup chopped onion
1
(11-oz.) can vacuum-packed whole kernel corn, undrained
1
(15-oz.) can black beans, drained, rinsed
1
(4.5-oz.) can chopped green chiles, undrained
1
tablespoon chopped fresh cilantro
1
teaspoon cumin
1/4
teaspoon salt
1/8
teaspoon crushed red pepper flakes

Steps

  • 1 Heat oil in large saucepan over medium-high heat until hot. Add onion; cook 2 to 3 minutes or until onion is tender, stirring occasionally.
  • 2 Add all remaining ingredients; mix well. Reduce heat to medium; cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
  • 1 Heat oil in large saucepan over medium-high heat until hot. Add onion; cook 2 to 3 minutes or until onion is tender, stirring occasionally.
  • 2 Add all remaining ingredients; mix well. Reduce heat to medium; cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
140
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
470mg
20%
Total Carbohydrate
22g
7%
Dietary Fiber
5g
20%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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