Black Bean and Roasted Corn Succotash

by Susan on May 29, 2012

Day 14 on the Ultimate Reset!!!  I’ve got a recipe for you to try!  Last night’s dinner menu included Edamame and Roasted Corn Succotash.  Well, on our little island in the middle of nowhere, we can’t get edamame SO I had to improvise.  I made the same recipe but substituted black beans!  It was delicious!  And for those of you who have followed my blog for any time at all know I LOVE any recipe with black beans!  So here’s my version of the Succotash:
Black Bean and Roasted Corn Succotash

3/4 cup black beans (drained and rinsed)
1/2 cup frozen corn, cooked and drained
1/2 shallot, diced
1/2 red bell pepper, diced
1/4 red onion, diced
1 Tbsp. rice vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro (I had to use dried as I can’t get fresh cilantro here)
Himalayan salt and herbal seasoning (to taste)

Preheat oven to 400 degrees and arrange corn in single layer on baking sheet.  Roast for 10 minutes, or until caramelized and beginning to brown but not harden.  Remove and let cool.  Saute onion, shallot, and bell pepper in oil for 10 minutes or until soft.
Add corn and black beans to onion mixture; cook on medium for 5 minutes.  Add vinegar and removed from heat.  Stir in lime juice, cilantro, salt, and seasoning.  Serves 1.  (I quadrupled the recipe for my family).
Enjoy!

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