Written by Ingredients
1 green vegetable, zucchini, green beans, lima beans
1 jalapeno or milder yellow pepper
1 small can of corn (4oz – fresh or frozen)
onion
EVOO (olive oil) < br />
dash of cumin
dash of garlic powder
good dash of chili powder
To Prepare:
Chop the green veggie into large dice
Chop the pepper of choice into small dice
Chop 1/2 an onion into larger dice
Have your corn prepared (drained, unfrozen or off the cob)
In a large skillet over med hi heat drizzle a tbsp of EVOO, add the pepper and cook for 2 minutes, add the rest of the ingredients – continue to cook over medium hi heat (you want the veggies to get a little color) add a pinch of cumin, garlic and slightly bigger pinch of chili powder – cook for approximately 5-7 minutes – mixing thoroughly. Melt 1 Tbsp of butter or margarine over just before serving.
*This is a wonderfully versatile recipe – you can use any summer squash, or even lima beans to make this “mexican flaired succotash”
If your tired of rice and refried beans as sides for your southwestern entrees – give this a try!
