Southwestern Succotash

We enjoyed some of my tamales for dinner, so I needed a quick side dish. Working with what I had on hand, this is what I whipped up.


1 Tbsp olive oil
3 green onions/scallions
1 cup frozen corn
15 oz. can of black beans, drained
1 cup leftover grilled bell peppers
1 tsp cumin
salt and pepper, to taste

In a large skillet, heat the olive oil and add the scallions. Once they're softened, add the frozen corn and stir until it comes up to temperature. Add the can of beans and grilled bell peppers. Season with salt, pepper, and cumin, stirring to mix everything. Put a lid on the skillet and let it slowly heat through.

The house is coming along pretty well! My dad and cousin got here Monday and have already finished the drywall job downstairs that Johnny and his brother started. The downstairs bathroom is re-drywalled and the shower gutted. Next comes some tile work for the bathroom and fireplace, then they'll be able to paint! It's exciting to see so much work get done in such a short amount of time.