Recipe by Bethany Mulkern Colavito
"Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red onion, chopped
green bell pepper, seeded and chopped
ground dry mustard
ground cayenne pepper to taste
salt to taste
ground black pepper to taste
1 (16 ounce) can
kidney beans, with liquid
1 (15.25 ounce) can
whole kernel corn, with liquid
this recipe is sooo good, tasty and fast. my husband and i love it...we did add a can of rotel and will in the future, add more kidney beans to make it last a little longer. we eat it so fast because it is so great! thanks!
Absolutely horrible! My husband and I took one bite each and threw it out. You could only taste spices, nothing else.
Wonderful! I left out the cumin and bell pepper because I didn't have any on hand. I also substituted the clove garlic for about a tbs. and a half of jarred minced garlic and added a can of diced tomatoes with green chilies. I served this over white rice.
A really nice side dish, that has a wonderfully deceptive amount of flavor thanks to the garlic. We've found cooking until almost all the liquid is gone works best though - one time 20 minutes was too much.
This was very good and very easy. I didn't have cumin (dislike the taste so probably would not have added anyway) I added a touch of onion powder. Had a great kick to it. Nice side dish and a good way to get some veggies in. Thanks for the recipe!
I was looking for a recipe to make a meal out of a can of kidney beans and found this one. WOW, what an easy and tasty recipem this turned out to be. I followed the recipe and the only change I made was to rinse both the corn and the beans(together in the same strainer) because I do not like the can taste. I did not even replaced any of the lost liquid. My husband and kids loved this recipe. It is a really great vegan recipe!
My grandma used to make a dish like this. She used creamed corn and kidney beans. We called it "kali ca mash" She sered it with bacon and we had a meal. Those were the days.
Made this with reservations that my husband would even eat it. He actually complimented me on it 3 times, which means he really, really, really likes it! I served it over Brown Rice and was so tasty and filling. Will serve again!
* Percent Daily Values are based on a 2,000 calorie diet.
Kidney Beans and Corn
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 267
** Calories from Fat: 80
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
The kick of herbs and spices gives this chili amazing flavor, with less fat.
See how to take boring beans and make them suddenly exciting!
The no-nonsense way to make quick, perfect corn on the cob.