Shelly's Recipe

SOUTHWESTERN SUCCOTASH

Category: Sides

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

Heat oil on medium-high in a large saute pan. Add shallots, cumin, zucchini, squash and lima beans and saute until the vegetables begin to get tender, about 3 minutes. Add the corn and red bell pepper, and saute about 3 minutes more. Season to taste with the salt and black pepper and serve.

Makes 6 to 8 servings.