Black Bean and Corn Succotash - Fresh from the Garden

1 can black beans, rinsed and drained 

1 cup fresh or frozen corn

3 tablespoons extra-virgin olive oil, divided

1 medium red onion, diced (about 1 cup)

1 red bell pepper, diced (about 1 cup)*

2 garlic cloves, minced

3/4 teaspoon salt

1/4 teaspoon black pepper

pinch cayenne pepper

2 tablespoons champagne vinegar or white wine vinegar

Can add 1/4 cup coarsely chopped cilantro

1 can black beans, rinsed and drained

1 cup fresh or frozen corn

In a large skillet over medium-high heat, cook onion and red pepper in 2 tablespoons hot oil for 3 minutes, or until they just start to soften. Stir in garlic and cook for 30 to 60 seconds, until the garlic is fragrant and just tender. Stir in corn, black beans, salt, black pepper and cayenne. Cook, stirring occasionally, until corn is just tender, 2 to 3 minutes. Remove pan from heat.

Stir in vinegar and the remaining 1 tablespoon oil. Add cilantro and adjust seasoning to taste. Serve warm or room temperature or chill, covered, up to 3 days.