Black bean and hominy succotash with portobello mushrooms

Recipe Information

Ingredients

• 2 tablespoons canola oil

• 6 large portobello mushrooms, 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

Directions

• 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.

Nutrition (per serving)

• Calories: 251 cal

• Total fat: 6g

• Saturated fat: 0g

• Monounsaturated fat: 3g

• Cholesterol: 0mg

• Sodium: 559mg

• Potassium: 806mg

• Carbohydrate: 42g

• Fiber: 9g

• Sugar: 2g

• Protein: 10g