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.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
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
In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.