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Southwestern Succotash

Posted By On May 24, 2010 @ 5:52 am In From the Kitchen,Salads, Soups, and Sides,Summertime Series | 2 Comments

This dish was inspired by one I like to make with okra.  I didn’t have any so I just used what I had on hand, and it turned out great.  Serve this with tortilla chips or as an accompaniment to a main dish.

2 tbs oil
2 ears fresh corn, shucked and kernels cut from cob
1 yellow onion, chopped
1 green zucchini, diced
1 clove garlic, crushed or minced
1/2 bunch green chard, leaves only, chopped
1 can diced tomatoes
1 can black or pinto beans, drained
1 tsp salt
1/2 tsp cumin
1/4 tsp Cholula or comparable Mexican seasoning blend

In a large skillet or saute pan, heat oil over medium heat.  Add onion, zucchini, and garlic.  Cook 3-5 minutes, stirring frequently.  Add corn and cook another minute.  Add chard, tomatoes, salt, and seasoning and cook another 1-2 minutes.  Stir in beans and serve warm.

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