Title: Santa Fe Succotash
Categories: Side Check
Yield: 16 Servings

1	lb	Corn, fresh or frozen
1	lb	French-cut Green Beans
1/2	c	Chipotle Cream Sauce (see recipe)
2		15 oz cans black beans
1	lg	Tomato; diced

Heat the corn and green beans separately. While they areheating, make Chipotle Cream Sauce. Mix corn, green beans, and black beans. Serve topped with diced tomato and Sauce.

"Threadgill's - The Austin, Texas, Landmark of Southern Comfort Food

from "Threadgill's, The Cookbook" by Eddie Wilson, Proprietor

typed and posted by teri Chesser - 1/96

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