When you're in the mood for Mexican food, reach for this recipe. The tomato, corn and bean mixture can also be refrigerated and eaten as a relish without the rice.
Ingredients
- 1 can (14-1/2 ounces) Cajun or Mexican diced tomatoes, undrained
- 2 cups frozen corn
- 1 cup canned black beans, rinsed and drained
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- Hot cooked rice
Directions
- In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.
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