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Ingredients

• 2 tablespoons canola oil
• 6 large portobello mushroom caps, gills removed (see Tip)
• 1 medium zucchini, cut in half lengthwise
• 1 small red bell pepper, cut into quarters
• 2 ears of corn, husked
• 1/4 cup cider vinegar
• 2 teaspoons light brown sugar
• 1 teaspoon smoked or hot paprika
• 3/4 teaspoon salt, divided
• 1 15-ounce can black beans, rinsed
• 1 15-ounce can hominy (see Shopping Tip), rinsed
• 1 10-ounce package frozen baby lima beans, cooked according to package directions
• 6 teaspoons prepared barbecue sauce
• 6 teaspoons toasted salted pepitas (optional)

Description

Black Bean & Hominy Succotash With Barbecued Portobello Mushrooms - The Huffington Post

Kitchen Daily