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Summer Succotash

A smoky and slightly spicy mix of sweet corn, zucchini, peppers, and black beans create this healthy, summer dish. Make it for your next family meal, potluck or barbecue!
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Ingredients
  

  • 2 cloves garlic minced
  • 1/2 cup diced red onion
  • 2 tablespoons bacon drippings (avocado or olive oil)
  • 1 cup diced zucchini
  • 1 cup diced red pepper
  • 1/4 cup finely diced jalapeno peppers optional
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups sweet corn kernels see note
  • 1 15 oz can black beans drained and rinsed
  • 1/2 cup salsa
  • 1 lime cut in half
  • fresh cilantro
  • Sour Cream or Greek Yogurt

Instructions
 

  • Cook and stir garlic and onion in bacon drippings over medium heat in a large skillet for 2-3 minutes.
    Add zucchini, red pepper, and jalapeno. Stir gently every 2-3 minutes, allowing the zucchini and peppers to lightly char on each side.
    Add cumin, chili powder, salt, and pepper. Stir to coat vegetables with seasonings and continue to cook for 2-3 minutes longer.
    Add corn and black beans. Continue stirring and cooking for 3-5 minutes or until heated through.
    Remove from heat and stir in salsa.
    Squeeze the juice from half of the lime over the top.
  • Serve with additional lime, cilantro leaves and sour cream.

Notes

If using frozen corn, defrost kernels while preparing the rest of the dish.
Bacon drippings add great flavor to this summer dish but olive or avocado oil can be substituted.
This is not a spicy dish. If you want to reduce the heat from the jalapeños, remove the seeds and membranes before chopping, or reduce the total amount of jalapeño to 1/8 cup.