Recipe: Sizzling Southwestern Succotash (corn, peppers, and black beans)

SIZZLING SOUTHWESTERN SUCCOTASH

1 tablespoon canola oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced or 1 tablespoon chopped canned chilies
1 (15 oz) can corn kernels, drained or 1 1/2 cups frozen kernels
1 (15 oz) can black beans, drained
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons minced fresh cilantro (optional)

Heat oil over medium heat in medium saucepan. Add onion, bell pepper, garlic, jalapeno pepper and cook, stirring, for 4 to 5 minutes.

Stir in corn, beans and dried seasonings; cook, stirring occasionally, until mixture is steaming hot, about 5 minutes more.

Stir in cilantro, if using, and serve at once.

Servings: 6
Source: Vegetarian Times, August 1996