I adapted my version from the recipe found here: http://kingdomfirstmom.com/2010/01/black-and-red-fiesta-beans-with-rice.html Here's my low sodium version (working with what I had on hand of course):
2 cups of long grain brown rice -cooked
1 can kidney beans -drained and rinsed
1 can red beans -drained and rinsed
1 can corn -drained
1 8 oz can tomato sauce
1/4 cup water
1 cup fresh homemade salsa (chopped tomatoes, onions, green peppers with garlic powder and cilantro to taste)
1/2 can diced tomatoes -basil, garlic, oregano flavor
1/2 one medium onion -chopped
1 t. ground thyme
1 t. oregano
1/2 t. garlic powder
1/8 t ground red pepper
cheese and sour cream (optional garnish)
While rice is cooking, simmer all other ingredients and stir frequently. Add cooked rice, heat through and serve with garnish of your choice. You can spice it up as much as you like and add more tomatoes, peppers, onions, etc. This is just what I had on hand. (I didn't have any cumin, so I left that out.)
Every ingredient I used had little to no salt and was easy to find in the store since most labels say low or no salt added right on the front. If you were to make the recipe with store bought salsa, regular canned beans, corn, tomato sauce and diced tomatoes; the sodium would be right around 1227mg for 1/6 of the recipe. My version has around 229 calories and 74mg of sodium for 1/6 of the recipe. The highest sodium content for this recipe could have been the salsa since one cup of salsa contains 1920mg of sodium, but I used fresh salsa which tastes 100x better anyway.