Kidney Beans and Corn45 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.” - by BETHANY4444
Original recipe yields 4 servings
- Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
- Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.
Amount Per Serving (4 total)
- 267 cal
- 8.9 g
- 42 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"this recipe is sooo good, tasty and fast. my husband and i love it...we did add a can of rotel and will in the future, add more kidney beans to make it last a little longer. we eat it so fast becaus..." See moree it is so great! thanks!"
"A really nice side dish, that has a wonderfully deceptive amount of flavor thanks to the garlic. We've found cooking until almost all the liquid is gone works best though - one time 20 minutes was too..." See more much."
Black Bean and Corn Salad I
Black Beans, Corn, and Yellow Rice
Just swipe to see more like this.