Black Bean & Corn Succotash
This dish is done in a snap using convenient household staples, such as frozen corn and canned
black beans
ingredients:
2 Tbsp canola oil
1 small red onion, finely diced
2 cloves garlic, finely chopped
6 ears fresh corn, kernels removed, or 10-oz. bag frozen corn, thawed
1 15-oz. can black beans, drained, rinsed well, and drained again
1/2 pint cherry tomatoes, halved
3 green onions (green and pale-green part), thinly sliced
3 Tbsp fresh cilantro, finely chopped
Juice of 1 fresh lime
Salt and fresh black pepper
1 small red onion, finely diced
2 cloves garlic, finely chopped
6 ears fresh corn, kernels removed, or 10-oz. bag frozen corn, thawed
1 15-oz. can black beans, drained, rinsed well, and drained again
1/2 pint cherry tomatoes, halved
3 green onions (green and pale-green part), thinly sliced
3 Tbsp fresh cilantro, finely chopped
Juice of 1 fresh lime
Salt and fresh black pepper
directions:
1. Heat the oil in a large high-sided sauté pan over medium-high heat until it begins to shimmer. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds longer.
2. Add the corn and 1/2 cup of water; cook, stirring occasionally, until tender, about 5 minutes. Add the black beans and tomatoes; and cook until just heated through, about 5 minutes longer. Remove from the heat, stir in the green onions, cilantro, and lime juice, and season with salt and pepper to taste
KITCHEN COUNTER:
Serves 6. Per serving: 180 calories, 30g carbs, 7g protein, no cholesterol, and 7g fat.
Next up: Chipotle-Honey–Glazed Chicken Wings
