Sweet Corn, Squash & Pepper Hash with Black Beans

Serves 4 people
Cooking time: about 25 minutes
Vegan; gluten-free

  • 2 cups summer squash, thinly sliced
  • 2 bell peppers, seeded and chopped
  • 2 ears of corn, kernels removed
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 (16 oz.) can black beans, drained and rinsed
  • 1 1/2 cups brown rice
  • 2 tablespoons cilantro, chopped
  • salt & freshly ground pepper
  • hot sauce for garnishing (optional)
  1. In a cast iron skillet or other pan, heat the olive oil over medium heat. Add the onion and saute until beginning to soften.
  2. Add the garlic and saute for another minute.
  3. Add the squash, corn, and peppers. Cook until beginning to soften (about five minutes).
  4. Stir in the beans, brown rice, and cilantro. Cook for another few minutes, until the vegetables have finished cooking. Season to taste with salt and freshly ground pepper.
  5. To serve, spoon the hash onto a plate. Garnish with a little chopped cilantro if desired. Serve with hot sauce. Enjoy!
Source for Ingredients
  • summer squash, sweet corn, bell pepper, onion, garlic, and cilantro from West Hollywood Farmers Market 
  • organic black beans and brown basamti rice from Trader Joe's