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6
Easy
By Ivy Stark
Published 2013
Serve this colorful side dish with chicken, steak, or fish, or with the protein-rich Aztec grain quinoa as a delicious and healthful vegetarian entrée.
Heat the oil in a very large skillet over medium-high heat. Add the garlic and onion and cook until translucent, stirring frequently. Add the zucchini, Thai chiles, and poblano pepper and sauté until just tender but still slightly crisp, about 5 minutes. Stir in the black beans, corn, and Maggi sauce and heat through; season to taste with salt.