Soulful Succotash

Recipe from

Coastal Living


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


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.