Lunch: Zucchini and Fresh Corn Succotash

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium zucchini, diced
4 medium ears of fresh corn on the cob, cooked and cut off the cob
1 (14.5-ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh parsley
½ teaspoon salt (optional)
¼ teaspoon ground black pepper

Instructions

Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.
Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.
Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.

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