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By Karin Calloway
South of the Border Saute
I love preparing dishes with a Mexican accent but was always up in the air about what to serve as a vegetable side dish. After testing a variety of vegetable and Mexican entrée pairings, I came up with a quick sauté that complements any Mexican entrée.
This sugar snap pea sauté gets added color and texture from canned black beans and frozen corn, as well as great flavor from sautéed onions, garlic and ground cumin. Serve alongside your favorite enchiladas, burritos, fajitas or tacos in addition to everyone’s favorite standard, Mexican rice.
Heat butter or olive oil in a large skillet over medium-high heat. Add onions and garlic and sauté until onion is translucent, about 3 minutes. Add sugar snap peas, black beans, corn and cumin and sauté until vegetables heated through. Season to taste with salt and pepper before serving.
Makes 6 servings.