Summer Succotash With Black Bean Puree

Summer Succotash with Black Bean Purée 

Developed by Sara Quessenberry 

for Cleveland Clinic Wellness 

Yield: 4 servings 

Ingredients:
2 tablespoons extra virgin olive oil
1/2 of a 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 of a small red onion, chopped
1/2 cup fresh cilantro leaves 

Directions:
In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the white onion and 1/4 teaspoon of the salt, and cook, stirring often, until tender, 5 to 6 minutes. Stir in the chili powder, then add the beans and 3/4 cup of water. Simmer for 5 minutes. Using a handheld blender or a regular blender, puree the beans until thick and creamy. Add a little more water if too thick. Keep warm. 

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 ⅛ teaspoon salt and cook, stirring, for 2 to 3 minutes until crisp-tender and heated through. 

Divide the bean puree among plates. Top with the succotash, red onion, and cilantro. 

Nutritional facts per serving: 219 calories, 8 g total fat, 1 g saturated fat, 8 g protein, 29 g carbohydrate, 8 g dietary fiber, 5 g sugar, 0 g added sugar, 0 mg cholesterol, 136 mg sodium