Black Bean Succotash

A bright, colorful mix of crisp and tender bite-size vegetables with the protein of black beans. Pairs very well with mashed sweet potatoes and fish (or chicken).

• Ready In: 16 mins
• Serves: 2-4

Ingredients

• 1  poblano pepper
• 1  red bell pepper
• 1⁄4 cup black beans
• 1⁄4 cup frozen corn
• 1⁄2 yellow onion
• 1  zucchini
• 1  yellow squash
• 1  garlic clove, chopped
• 1  tablespoon unsalted butter
• 1  tablespoon olive oil
• 1  pinch salt
• 1  pinch pepper

Directions

1. Remove the seeds from the squash.
2. Drain and rinse the black beans.
3. Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
4. In a non-stick skillet, add butter and olive oil over high heat.
5. Add onions and peppers, cook about 3 minutes or until onions begin to soften.
6. Add remaining veggies, cook 2 minutes.
7. Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.