|Preparation Time||20 Minutes|
|Cook Time||20 Minutes|
|Total Time||40 Minutes|
|Main Ingredient||Black Beans; Hominy; Lima Beans; Portobello Mushrooms|
|Category||Beans & Legumes; Rice & Grains; Vegetables|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; High Protein; Vegetarian; Vegan; Gluten Free|
2 tablespoons canola oil
6 large portobello mushroom caps, gills removed
1 medium zucchini, cut in half lengthwise
1 small red bell pepper, cut into quarters
2 ears of corn, husked
1/4 cup apple cider vinegar
2 teaspoons light brown sugar
1 teaspoon smoked or hot paprika
3/4 teaspoon salt, divided
One 15-ounce can black beans, rinsed
One 15-ounce can hominy, rinsed
One 10-ounce package frozen baby lima beans, cooked according to package directions
6 teaspoons prepared barbecue sauce
6 teaspoons toasted salted pepitas
Preheat the grill to medium high.
Brush the tops of the mushroom caps and both sides of the zucchini and bell pepper with oil. Grill along with the corn, turning occasionally, until tender and lightly charred on all sides, 5-6 minutes for the mushrooms, zucchini, and bell pepper and 8-10 minutes for the corn.
Whisk the vinegar, brown sugar, paprika, and 1/4 teaspoon of salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
Meanwhile, cut the corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with the black beans, hominy, lima beans, and remaining 1/2 teaspoon of salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3-5 minutes.
Slice the mushroom caps and serve on top of the succotash. Serve with barbecue sauce and pepitas.
Calories: 251 cal
Total fat: 6g
Saturated fat: 0g
Monounsaturated fat: 3g