Serves 4
75 cal · 17 min
Corn and Bean Medley
Recipe GLPRfdec125186f551
A vibrant, easy side dish that combines tender corn kernels and hearty kidney beans with aromatic spices. This wholesome medley is cooked gently in its own broth until the flavors meld together beautifully. Perfect alongside grilled proteins or rice for a nutritious, satisfying meal.
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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
1/4 teaspoon hot red pepper flakes, optional
Directions
Wash your hands thoroughly with soap and water before beginning.
Open the can of corn and drain it in a colander, reserving the liquid in a separate container.
Pour 3 tablespoons of the reserved corn liquid into a medium saucepan and bring to a gentle heat over medium.
Add the chopped onion to the warm liquid and cook, stirring occasionally, until the onion becomes soft and translucent, about 2 minutes.
Stir in the drained corn, kidney beans, chili powder, and red pepper flakes (if using) until well combined.
Reduce the heat to low and simmer gently for about 10 minutes, stirring occasionally, until all ingredients are heated through and the flavors have melded together.
Transfer to a serving bowl and serve warm as a side dish.
