Southwestern Succotash
- 1 tablespoon olive or vegetable oil
- 1 shallot, peeled and finely chopped
- 1/2 teaspoon ground cumin
- 2 small zucchini, diced
- 2 yellow squash, diced
- 1 10-ounce package frozen baby lima beans, defrosted
- 2 ears grilled corn, kernels removed, or 1 cup frozen corn, defrosted
- 1/2 red bell pepper, diced
- Sea salt and freshly ground black pepper, to taste
Directions:
Heat oil on medium-high in a large sauté pan. Add shallots, cumin, zucchini, squash and lima beans and sauté until the vegetables begin to get tender, about 3 minutes. Add the corn and red bell pepper, and sauté about 3 minutes more. Season to taste with the salt and black pepper and serve.
