Black Bean Hominy Succotash With Barbecued Portobello Mushrooms Food

BLACK BEAN & HOMINY SUCCOTASH WITH BARBECUED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill to medium-high. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn. Whisk vinegar, brown sugar, paprika and ¼ teaspoon 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 corn kernels off the cobs and cut the zucchini and bell peppers into ¾ inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining ½ teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Steps:

• Combine first 7 ingredients in large bowl. Add 1 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.