Corn Succotash with a Twist
How colorful this dish is with all the different veggies bringing their distinct flavors and textures. The usual seasonings only boost the veggies to deliver a more fun and flavorful dish. This side is delicious hot, cold, or at room temperature.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Ingredients
- 4 cups frozen corn, thawed if using can corn, drain liquid and reseve it.
- 2 cups frozen edamame. thawed
- 1 large red pepper, seeded and cut into small pieces
- 1 large can black beans, well-drained or kidney beans
- 1 small shallot, diced
- 1 clove garlic chopped
- 1-2 tbsp. canola or vegetable oil
- 2 tbsp. fresh parsley or basil
Instructions
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In a large skillet, on low to medium heat, saute the shallot and garlic. Stir often to prevent overcooking. Add the red peppers and cook until slightly softened. Add the corn, edamame and the black beans. If more liquid or oil is needed you can add some of the reserved liquid from the canned corn.
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Do not drown the veggies in too much oil. The canned veggies are already cooked so just heat all for a few minutes. Remove from heat and serve.