Recipes Side Dish Vegetables Corn Kidney Beans and Corn 4.3 (78) 61 Reviews 8 Photos This delicious kidney bean side dish with corn and red onion works well with rice or quinoa. It could also be served as a very hearty soup or chili. Submitted by Bethany Mulkern Colavito Updated on October 22, 2022 Save Rate Print Share Trending Videos Close this video player 8 8 8 8 8 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoons olive oil ½ red onion, chopped 4 cloves garlic, minced 1 green bell pepper, seeded and chopped 1 tablespoon cumin 1 teaspoon ground dry mustard ⅛ teaspoon cayenne pepper, or to taste salt and ground black pepper to taste 1 (16 ounce) can kidney beans, with liquid 1 (15.25 ounce) can whole kernel corn, with liquid Directions Heat olive oil in a skillet over medium-high heat. Cook and stir onion and garlic in hot oil until onion is tender. Stir in bell pepper and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper. Stir kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking, stirring occasionally, until heated through and beans are softened, about 20 minutes. I Made It Print Nutrition Facts (per serving) 267 Calories 9g Fat 42g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 267 % Daily Value * Total Fat 9g 11% Saturated Fat 1g 6% Sodium 564mg 25% Total Carbohydrate 42g 15% Dietary Fiber 10g 36% Total Sugars 5g Protein 10g 20% Vitamin C 27mg 30% Calcium 68mg 5% Iron 4mg 21% Potassium 259mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved