summer corn succotash


summer corn succotash

I usually make some vegetarian meal to take for lunch, and this succotash looks delish!


  • 3 ears of fresh corn, decobbed (1.5 cups frozen)
  • 1 cup red pepper,  diced
  • 1 cup black beans
  • 1 cup chickpeas
  • 1/2 cup red onions, diced
  • 2 cloves garlic, minced
  • 2 Tbsp coconut oil
  • 1/2 Tbsp ground cumin
  • Sea salt and black pepper, to taste
  • Diced chives and avocado, for garnish


  1. In a medium skillet, over medium high heat,  heat oil.
  2. Add onion and stir until translucent, add garlic, and seasonings. Cook for about 5 minutes.
  3. Add corn and red peppers, cook for another 5 minutes.
  4. Add beans and let cool for 5 minutes more.
  5. Adjust seasonings to taste.

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