Southwest Stir Fry

• 2 cups cooked rice
• 2 six inch zucchini, sliced into 3" spears
• 1 red bell pepper, sliced into spears
• 1 onion coarsely sliced
• 10 cherry tomatoes, halved
• 1 can black beans, rinsed and drained
• 1 can shoe peg corn, rinsed and drained.
• 3 Tblspoons olive oil
• 2 teaspoons cumin
• 2 teaspoons light soy sauce
• Salt and Pepper to taste

1. In a hot skillet, place the olive oil and saute the onion, zucchini, and red pepper for 3 minutes, or until crisp tender, then add the cherry tomatoes, soy sauce and cumin and saute 30 seconds longer. In a larger skillet, mix the rice, black beans and corn, heat gently, then stir the vegetables into the rice/corn/bean mixture. Serve with corn tortillas or crusty French bread. Enjoy!

rice, zucchini, red bell pepper, onion, tomatoes, black beans, shoe peg corn, olive oil, cumin, soy sauce, salt

Taken from www.epicurious.com/recipes/member/views/southwest-stir-fry-1202363 (may not work)