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Southwestern Succotash in a round white bowl beside a grey napkin.

Southwestern Succotash


  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: Approximately 7 cups 1x
  • Category: Side Dish
  • Method: Saute
  • Cuisine: Southwestern
  • Scale

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1 red bell pepper, cored, seeded and chopped
  • 1 poblano pepper, cored, seeded and chopped
  • 2 teaspoons freshly minced garlic
  • 1 (15.5 ounce) can chick peas, drained
  • 1 (15.25 ounce) can black beans, drained and rinsed
  • 1 (15.25 ounce) can whole kernel yellow corn, drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 teaspoon kosher salt (more or less, to taste)
  • 1/2 teaspoon pepper (more or less, to taste)
  • 2 tablespoons fresh lime juice
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
  2. Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
  3. Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
  4. Stir in lime juice, tomatoes and cilantro until combined.  Serve immediately.