Corn and Zucchini Bean Salad:
4 ears of fresh corn cut off the cob
3 zucchinis shredded
1 small onion finely chopped
1 can black beans rinsed
Salt and Pepper to taste
1 Tbsp butter
In a pan, melt the butter. Add in the corn and onion, simmer for about 3 minutes, constantly stirring. Add in black beans for about another 3 minutes. Stir in zucchini, salt and pepper and cook 2-3 more minutes until everything is hot. Serve immediately or refrigerate for up to a week. This was a great side dish for lunch for a few days
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