BLACK BEAN MEDLEY
This sassy southwestern-style entree stars a blend of corn, black beans, sweet peppers and zesty stewed tomatoes that's spooned over brown rice. "I like to serve it for lunch," writes Sandra Shafer of Mountain View, California. "It's also tasty made with salsa instead of the tomatoes."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, sweet peppers and garlic in oil until tender. Add the corn. Reduce heat to medium; cook and stir for 5 minutes or until corn is tender. Add the black beans, tomatoes, vinegar, salt and pepper. Cook and stir for 5 minutes or until heated through. Serve with brown rice.
Nutrition Facts : Calories 328 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 536mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 10g fiber), Protein 11g protein.
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soomro king
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Rose Arriola
[email protected]This was a great recipe! The beans were cooked perfectly and the flavors were amazing. I will definitely be making this again.
Josephine Haindongo
[email protected]I've made this dish several times and it's always a hit. It's easy to make and the leftovers are great for lunch the next day.
Lar Aib Bal Och
[email protected]This dish was absolutely delicious! I made it for my family last night and everyone loved it. The flavors were amazing and the beans were cooked perfectly. I will definitely be making this again.