BLACK BEAN AND CORN SUCCOTASH

Shirley E. shares one of her favorite recipes for summer.  It’s good as a dip with tortilla chips or used as a salsa for any meats.
This is good hot, warm, or cold.  Serve with tortilla chips or use as a salsa with meats.  Be sure to use fresh lime juice.  It brings out the flavor of the vegetables.

          BLACK BEAN AND CORN SUCCOTASH

              2 T.  canola oil
              1 small red onion, finely diced
              2 cloves garlic, thinly sliced
              6 ears fresh corn, kernels removed from the cob, or a 10 oz bag of frozen corn
              1/2 cup water 
              1 – 15 oz. can black beans, rinsed and drained
              1/2 pint cherry tomatoes
              3 green onions (white and pale green parts) thinly sliced
              3 T. chopped cilantro
               juice of 1 lime
               salt and pepper to taste

 Sauté onion until soft, add garlic and sauté another 20 seconds.  Add corn and 1/2 cup of water.  Cook until tender, approximately 5 minutes.  Add black bean and tomatoes, heat through.  Remove from heat and add green onion, cilantro, and lime juice.   Season with salt and pepper.