Summer Corn Succotash
July 29, 2014
July 29, 2014
A refreshing, light succotash made with cancer fighting veggies and protein rich beans. I got this recipe from the Nutrition Stripped website. The Author is McKel Hill, MS, RD, LDN. She is fantastic!! I noted some substitutes I used below. Hope you enjoy it as much as I did!
Author: McKel Hill, MS, RD, LDN
Recipe type: a la carte, side dish
3 ears corn (yields about 1½ cups kernels) or 1 1/2 cups frozen corn
1 cup red pepper, diced
1 cup black beans
1 cup chickpeas
½ cup red onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
½ tablespoon ground cumin
pinch of sumac, ground or juice of one lemon
sea salt and black pepper to taste
chives, diced for garnish
fresh avocado slices, for garnish
Start by shucking the corn. I find it helpful to hold one end of the corn and resting the other end on a ramekin that’s placed inside a large bowl. By doing this you catch all the corn kernels that fly off your knife when cutting down, the ramekin just gives it a bit of elevation. OR, use frozen corn.
In a medium skillet, heat coconut oil. Add onion and stir until translucent, add garlic and seasonings. Cook for 5 minutes or until the onions start to get caramelized.
Add in the corn and red peppers, cook for another 5 minutes, add in the beans.
Adjust seasonings to taste.
Garnish with fresh chives or avocado before enjoying.