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Soulful Succotash

Yield Makes 6 servings


  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 cups frozen corn kernels, thawed and drained, or fresh corn kernels
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 cup canned black beans, rinsed and drained
  • 3 green onions, sliced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon hot sauce
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons chopped fresh chives

How to Make It

  1. Heat olive oil and red pepper flakes in a nonstick skillet over medium-high heat. Add corn, and sauté 2 to 3 minutes or until just golden. Reduce heat to medium-low; add cumin and chili powder, stirring to blend. Add red bell pepper and jalapeño pepper, and sauté about 4 minutes or until bell pepper is just tender. Stir in black beans and next 4 ingredients, and cook until heated through. Sprinkle with chives, and serve as a side dish.