Whether you are looking for a fresh appetizer or something different for a side dish, this Cold Tex-Mex Succotash is the perfect choice! I originally made this recipe as a side dish to go with some BBQ grilled chicken and homemade sweet potato fries but ended up making it again and served it with tortilla chips as an appetizer. Its soo good and soo healthy too! YUMM!

Note: This recipe calls for frozen corn but if you can get your hands on some fresh corn, please use that! If you can grill the corn, then even better! If not, you can just roast it in the oven or in a skillet. While the frozen corn works well, nothing beats the crunch of the fresh sweet corn.

Cold Tex-Mex Succotash

Ingredients

• 2 15-oz cans of black beans, rinse and drained
• 1 bag of frozen corn, thawed
• 1 bag of frozen shelled edamame (soybeans), thawed
• 1 large (or two small) red or orange bell pepper, chopped
• 1 medium purple onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup of fresh cilantro leaves, chopped
• zest of two limes
• 1/4 cup of olive oil
• 3/4 cup of lime juice (I use the juice of the two fresh limes and the rest bottled lime juice)
• 1/2 teaspoon of cumin
• 1/2 teaspoon of garlic powder or garlic salt
• 1/4 teaspoon of red pepper or cayenne pepper (optional)
• salt and black pepper to taste

Directions

In a large bowl, combine corn, black beans, edemame, bell pepper, jalapeno, onion, and cilantro.

In a smaller bowl add lime zest, lime juice, olive oil, cumin, garlic, and cayenne pepper and whisk to combine.

Pour the vinaigrette over the veggies and mix well.

Refrigerate for several hours.

Serve as a side dish or with tortilla chips as an appetizer.

Enjoy!

Much Love,

M