Mexican Succotash
Photo: Randy Mayor; Stylist: Leigh Ann Ross
This all-purpose side dish incorporates lots of late-summer produce—great for using your garden bounty or farmers' market finds.
How to Make It
Step 1
Preheat broiler.
Step 2
Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
Step 3
Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.
Step 4
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.
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Saecca's Review
A very good dish with lots of taste and texture. I made it with a simple cumin/chili powder rub on some chicken breasts. As a second day dish, I think it would go great with some sautéed ground beef with cumin and cilantro. I liked the dish and would make it again! Super healthy!
alysonhcraig923's Review
really good recipe; tasty and colorful
StacyYC's Review