Black Bean & Corn Succotash
Submitted by Sue Lowes on Jun 30, 2010

Mixture of beans, tomatoes, onions, black beans, corn and spices, along with lime.

Servings:
Group

Complexity:   
Very Easy

Total Time:
30 minutes

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
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:
Heat the oil in a large high-sided saute 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.

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.

Cook's Notes:
There is only one difference between a good life and a good dinner, that, in the dinner the sweets come last.
Robert Louis Stevenson