Black Bean And Corn Succotash

• 2 Tablespoons Olive Oil
• 1 whole Small Red Onion, Diced
• 2 cloves Garlic, Minced
• 6 ears Fresh Corn, Shucked And Kernels Removed From Cobs (or Sub A 10 Oz. Bag Of Thawed Frozen Corn For The 6 Ears)
• 1/2 cups Water
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 pint Cherry Tomatoes, Halved
• 2 whole Green Onions, Thinly Sliced
• 3 teaspoons Dried Cilantro (or 3 Tbsp Fresh Cilantro, Chopped)
• 2 Tablespoons Fresh Lime Juice
• Salt And Pepper, to taste

1. 1. Heat oil in a saute pan over medium-high heat. Add the red onion and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds.
2. 2. Add the corn and water. Cook, stirring occasionally until tender, about 5 minutes.
3. 3. Add the black beans and tomatoes and cook until just heated through, about 5 minutes longer.
4. 4. Remove from heat and stir in the green onions, cilantro, and lime juice. Season with salt and pepper to taste.

olive oil, red onion, garlic, kernels, water, black beans, tomatoes, green onions, cilantro, lime juice, salt

Taken from tastykitchen.com/recipes/sidedishes/black-bean-and-corn-succotash/ (may not work)