Ingredients
2 cups cooked rice
2 six inch zucchini, sliced into 3" spears
1 red bell pepper, sliced into spears
1 onion coarsely sliced
10 cherry tomatoes, halved
1 can black beans, rinsed and drained
1 can shoe peg corn, rinsed and drained.
3 Tblspoons olive oil
2 teaspoons cumin
2 teaspoons light soy sauce
Salt and Pepper to taste
Preparation
In a hot skillet, place the olive oil and saute the onion, zucchini, and red pepper for 3 minutes, or until crisp tender, then add the cherry tomatoes, soy sauce and cumin and saute 30 seconds longer. In a larger skillet, mix the rice, black beans and corn, heat gently, then stir the vegetables into the rice/corn/bean mixture. Serve with corn tortillas or crusty French bread. Enjoy!
