1 teaspoon canola oil
1 cup diced red bell pepper
1 (15 ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked beans)
1 (15 ounce) can no-salt-added whole kernel corn, drained
1 (4 ounce) can diced green chiles (I used mild)
1 cup prepared pico de gallo
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice
- Heat oil in a large skillet over medium high heat; add red bell pepper and sauté for about 5 minutes or until slightly tender.
- Add remaining ingredients, reduce heat to medium, and continue to cook until heated through, about 3 minutes.
Yield: about 6 cups
Serving Size: about 1 cup (5 ounces)