Charred Corn & Heirloom Bean Succotash

Overhead view of a metal bowl filled with a corn and bean salad mixed with halved cherry tomatoes, diced zucchini, and red onion, placed on a red and white woven placemat on a wood table.

Charred Corn & Heirloom Bean Succotash

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Course Side Dish, Salad, Dinner, Lunch

Keyword vegetarian, quick, healthy sides, grilled, beans, sides, corn, one pot

Servings servings

Calories 180

Ingredients

4 ears sweet corn (husked)
1 cup cooked pinto beans
1 cup zucchini (diced)
1/2 cup red onion (diced)
1 cup cherry tomatoes (halved)
2 Tbsp. olive oil
1 Tbsp. chopped sage
1 tsp. salt

Instructions

Char the corn over a grill or an open flame, turning occasionally, until lightly charred on all sides. Let cool slightly, then safely cut the kernels from the cob.
Heat olive oil in a large sauté pan over medium heat. Add the red onion and zucchini and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
Add the pinto beans and charred corn and cook for 2-3 minutes. Stir to combine and heat through.
Remove from heat and gently fold in the cherry tomatoes and chopped sage.
Season with salt and serve warm.

Notes

Enjoy all the flavors of an Indigenous meal with this colorful succotash. Packed with fresh vegetables, beans and corn, it's an easy, healthy recipe that's perfect for any occasion.

Nutrition