Corn and Bean Medley

MyPlate Kitchen


1/4 cup onion (chopped)
1 cup corn (canned, whole-kernel)
3/4 cup kidney beans (dry, cooked)
3/4 teaspoon chili powder
hot pepper flakes (1/4 teaspoon, optional)


  1. Wash hands with soap and water.
  2. Drain the canned corn, but reserve the liquid from the can.
  3. Heat 3 tablespoons of liquid from canned corn in saucepan.
  4. Cook onion in liquid until soft, about 2 minutes.
  5. Add corn, kidney beans, chili powder, and hot red pepper flakes to onion mixture.
  6. Cook over low heat for about 10 minutes.


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