Spicy Corn and Black Beans

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.

  • prep time 15 min
  • total time 15 min
  • ingredients 9
  • servings 6

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
  • 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
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    8%;
    Calcium
    4%;
    Iron
    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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