Recipe: Summer Succotash With Black Bean Purée

Think a light meal can’t be filling or a creamy meal can’t be crunchy? Then you haven’t tried this recipe. An easy black bean purée makes up the savory, satisfying base. A rainbow of fresh veggies makes it crispy and colorful. The cilantro and red onion add a satisfying kick to top it all off!

Ingredients

2 tablespoons extra-virgin olive oil
1/2 white onion, chopped
1/4 teaspoon plus 1/8 teaspoon kosher salt
1 1/2 teaspoons chili powder
15-ounce can (no salt) black beans, drained and rinsed
1 red bell pepper
1 cup sugar snap peas, cut crosswise into small pieces
1 cup fresh corn
1/8 teaspoon freshly ground black pepper
1/2 small red onion, chopped
1/2 cup fresh cilantro leaves

Directions

1. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the white onion and 1/4 teaspoon of the salt. Cook, stirring often, until tender, 5 to 6 minutes.
2. Stir in the chili powder, then add the beans and 3/4 cup of water. Simmer for 5 minutes.
3. Using a handheld or regular blender, puree the beans until thick and creamy. Add a little more water if too thick. Keep warm.
4. In a medium skillet, heat the remaining tablespoon of oil over medium-high heat. Add the bell pepper, sugar snap peas, corn, black pepper and the remaining 1/8 teaspoon salt. Cook, stirring, for 2 to 3 minutes until crisp-tender and heated through.
5. Divide the bean puree among plates. Top with the succotash, red onion and cilantro.

Nutrition information (per serving)

Makes 4 servings

Calories: 219
Total fat: 8 g
Saturated fat: 1 g
Protein: 8 g
Carbohydrate: 29 g
Dietary fiber: 8 g
Sugar: 5 g
Added sugar: 0
Cholesterol: 0 mg
Added sugar 0 mg
Sodium: 136 mg

—Developed by Sara Quessenberry for Cleveland Clinic Wellness.