BLACK BEAN MEDLEY

Black Bean Medley image

This sassy southwestern-style entree stars a blend of corn, black beans, sweet peppers and zesty stewed tomatoes that's spooned over brown rice. "I like to serve it for lunch," writes Sandra Shafer of Mountain View, California. "It's also tasty made with salsa instead of the tomatoes."

Provided by Taste of Home

Time 30m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 cup uncooked brown rice
1 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon olive oil
1-1/2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, sweet peppers and garlic in oil until tender. Add the corn. Reduce heat to medium; cook and stir for 5 minutes or until corn is tender. Add the black beans, tomatoes, vinegar, salt and pepper. Cook and stir for 5 minutes or until heated through. Serve with brown rice.

Nutrition Facts : Calories 328 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 536mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 10g fiber), Protein 11g protein.