Black Bean and Corn Succotash

Monday, November 3, 2014

This recipe is definitely a keeper. It makes the perfect side dish and can be served in many different ways. Give it a try and see if you agree!


Black Bean and Corn Succotash

2 Tbsp olive oil
1 small red onion, diced
2 cloves garlic, minced
6 ears fresh corn, kernels removed (or 10 oz bag frozen corn, thawed)
1 15 oz can black beans, drained and rinsed
1 pint cherry tomatoes, halved
3 green onions, thinly sliced
3 tsp dried cilantro (or 3 Tbsp fresh cilantro, chopped)
Juice of one fresh lime (about 2 Tbsp lime juice)
Salt and pepper to taste

  1. Heat oil in a saute pan over medium-high heat. Add the red onion and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds.
  2. Add the corn and 1/2 cup of water; cook, stirring occasionally until tender, about 5 minutes.
  3. Add the black beans and tomatoes and cook until just heated through; about 5 minutes longer.
  4. Remove from heat; stir in the green onions, cilantro, and lime juice. Season with salt and pepper to taste.
Notes:
This side dish can be served hot or cold. And it makes a great filling for pita bread sandwiches! It's very versatile.

Do you remember Sylvester the Cat saying, "Suffering succotash!"when we were kids? Well nothing to suffer here. Good stuff - I promise. :-)

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